Vietnamese Dipping Sauce

Course : Dips
Serves: 1
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1 medium carrot
2 clove garlic -- minced (2 tsp)
1 medium shallot -- minced
1 medium hot chili -- minced
2 tablespoons sugar
1/4 cup fish sauce
1/4 cup lime juice
1/4 cup water
3 tablespoons rice wine vinegar

Preparation / Directions:

Shave the carrot into thin strips with a vegetable peeler. Stack the strips up 3-4 high and cut lengthwise into hair-thin slivers. Combine the garlic, shallot, chili, and sugar and pound to a smooth paste. Work in the fish sauce, lime juice, water and vinegar. Transfer the sauce to a bowl and stir in the carrot.

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