Nuoc Cham (Vietnamese Dipping Sauce)

This salty-sour concoction appears on every table in Vietnam, and is used as freely as salt and pepper. As an all-purpose condiment, it gets splashed, drizzled or sloshed over all types of dishes. You can make it ahead, and it keeps well in the fridge for several days.

• Ready In: 10 mins
• Serves: 12
• Yields: 1 cup

Ingredients

• 1⁄4 cup hot water
• 1  tablespoon palm sugar, finely grated
• 1⁄4 cup fish sauce
• 2  tablespoons fresh lime juice
• 2  tablespoons  rice wine vinegar
• 1  tablespoon lemongrass, pale section only, very finely chopped
• 2  tablespoons carrots, grated
• 1 -2  thai red chile, deseeded, finely chopped
• 2  garlic cloves, crushed

Directions

1. In a small bowl, combine the hot water and grated palm sugar (be sure to pack the grated sugar into the tablespoon so you have enough sweetening). Stir until sugar dissolves.
2. Add remaining ingredients and stir well.