Nuoc Cham (Vietnamese Dipping Sauce)

This is the best recipe I've found for this particular dipping sauce, from Tauntons Fine Cooking website. If you prefer it spicier, add half a teaspoon of ground chili paste.

• Ready In: 20 mins
• Serves: 6-8
• Yields: 1 cup

Ingredients

• 1  garlic clove
• 2 -3  thai bird chilies, cored, seeded, and minced (or 1 small jalapeno or serrano chile)
• 2⁄3 cup hot water
• 1⁄4 cup granulated sugar
• 1⁄4 cup fish sauce
• 2  tablespoons fresh lime juice
• 2  tablespoons  shredded carrots (optional)

Directions

1. In a mortar and pestle, pound the garlic and fresh chilies to a paste. (Or mince them together with a knife.)
2. In a small bowl, combine this garlic and chili mixture with the chili paste, hot water, and sugar. Stir well.
3. Add the fish sauce and lime juice and combine.
4. Float the carrots on top. Let sit for at least 15 minutes before using.
5. *Dipping sauce will keep in the refrigerator for a month.