Title: Vietnamese Dipping Sauce
Categories: Sauce
Yield: 4 Servings

1 Carrot
2 Cloves garlic; 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

Date: Mon, 29 Apr 1996 12:08:26 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)
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

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