Title: Vietnamese Dipping Sauce
Categories: Sauces, Vietnamese
Yield: 1 Cup

2 sm Cloves garlic, sliced
1 ts Ground chili paste
1 Fresh thai bird chili,
--chopped (optional)
2/3 c Hot water
2 tb Fresh lime juice with pulp
1/4 c Sugar
2 tb Shredded carrots for
Garnish
1/4 c Fish sauce

Place garlic, chili paste and chili in a mortar. With a pestle, pound into
a paste. (If you do not have a mortar & pestle, finely mince the garlic
and chili.)

Combine the garlic mixture with the remaining ingredients in a small mixing
bowl. Stir until the sugar has dissolved. Ladle sauce into serving bowls
and float the carrot slivers on top.

Reprinted from "The Best of Vietnamese & Thai Cooking" cookbook. Favorite
recipes from Lemon Grass Restaurants and cafes.
Posted to MM-Recipes Digest by scotlyn@juno.com (Daniel S Johnson) on Feb
23, 1998