1 ts Crushed hot red pepper
1    Table spoon distilled white
-vinegar
1/2 c  Fish sauce (nuoc mam
-(Available at Asian
-Markets))
1/4 c  Fresh lime juice
1 sm Carrot-finely shredded,
-rinsed and squeezed dry
2 sm Garlic cloved, minced
1/2 c  Sugar

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 1 1/2 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.