Title: Vietnamese Dipping Sauce
Categories: Condiments, Mine
Yield: 1 cup
1 Carrot
2 Garlic clove(s)
-minced (2 tsp)
1 Shallot, minced
1 Hot chili, minced
2 tb Sugar
1/4 c Fish sauce
1/4 c Lime juice
1/4 c Water
3 tb Rice wine vinegar
Shave the carrot into thin strips with a vegetable peeler. Stack the
strips up 3-4 high and cut lengthwise into hair-thin slivers.
Combine the garlic, shallot, chili, and sugar and pound to a smooth
paste. Work in the fish sauce, lime juice, water and vinegar.
Transfer the sauce to a bowl and stir in the carrot.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
182
