Ingredients Jump to Instructions ↓

  1. 1 teaspoon Crushed hot red pepper

  2. 1 Table spoon distilled white vinegar

  3. cup Fish sauce (nuoc mam (Available at Asian Markets))

  4. cup Fresh lime juice

  5. 1 small Carrot-finely shredded, rinsed and squeezed dry

  6. 2 smalls Garlic cloved, minced

  7. cup Sugar

Instructions Jump to Ingredients ↑

  1. In a small dish, soak the hot pepper in the vinegar for 2 minutes.

  2. In a small bowl, combine the fish sauce, lime juice, carrot, garlic and sugar. Stir in 1½ cups warm watter and the hot pepper-vinegar mixture. Stir until the sugar dissolved. Serve at room temperature. Store the sauce ina jar in the refrigerator for up to 30 days.


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