Nước Chấm (Fish Sauce Dipping Sauce)
- 3 tablespoons fish sauce
- 2 tablespoons cane sugar
- 2 cloves of garlic, minced
- 2 teaspoons red pepper flakes
- 1/2 cup water (very hot)
- Juice of 1 lime
- 1 small carrot, julienned
Combine sugar, garlic, red pepper flakes. Add fish sauce and lime juice. Pour over very hot water (mine comes almost boiling out of the sink, but if your sink does not produce extremely hot water then bring the 1/2 cup of water to a simmer and pour over the ingredients), stir until sugar is dissolved, and add carrots. Store in an airtight jar. It will last for at least one week in the refrigerator.
Use as a dipping sauce for lettuce wraps, spring and egg rolls, in a noodle bowl, and whatever your fish sauce loving heart desires.