2 sm Garlic cloves, crushed
1 sm Fresh red chile pepper,
-seeded and minced
2 tb Sugar
2 tb Fresh lime or lemon juice
1/4 c  Rice vinegar
1/4 c  Nuoc mam (Vietnamese fish
-sauce)
1 sm Carrot, shredded
1 sm Daikon or turnip, peeled and
-shredded
1 ts Sugar

-VEGETABLE PLATTER –
1 lg Head of Boston lettuce,
-separated into individual
-leaves
1 bn Scallions, cut 2″ lengths
1 c Coriander leaves
1 c Mint leaves
1 c Fresh Asian or regular
-basil leaves
1 Cucumber, peeled in
-alternating strips, halved
-lengthwise and sliced
-crosswise
4 oz Fresh bean sprouts

Combine the garlic, chile and sugar in a mortar and
pound with a pestle to a fine paste. Add the lime
juice, vinegar, fish sauce and 1/4 cup water. Stir to
blend. (Alternately, combine all ingredients in a
food processor or blender and process for 30 seconds,
until the sugar dissolves. Toss the carrot and daikon
shreds with the sugar in a small bowl. Let stand 15
minutes to soften the vegetables. Add the Nuoc Cham to
the softened vegetables and stir.

On a large platter, decoratively arrange the vegetable
ingredients in separate groups.