Vietnamese Dipping Sauce (Nuoc Cham)

   When making Vietnamese sandwiches these are 2 important recipes to getting the flavors just right.      

Ingredients:
· ½-teaspoon garlic chili sauce (Vietnamese with Rooster on Front)
½ -Tablespoons fish sauce
1-tablespoon fresh lime juice with pulp
1/3-cup hot water
2-tablespoons sugar

Combine above in a small bowl and stir until the sugar has dissolved. Keep in the refrigerator.

Cu Cai Carrot Chua (Carrot and Daikon in Vinegar)

Ingredients:
Makes 3/4 cup
1 medium carrot
1 small daikon (sweet white radish)
1-cup water
2 teaspoons rice vinegar
2 teaspoons sugar
1 pinch salt

Peel the carrot and radish and cut each into 2-inch lengths either grate coarsely into long strands or, with a sharp knife or vegetable peeler, cut each length into paper-thin strips. Put the rest of the ingredients in a small bowl and stir until the sugar completely dissolves. Marinate the strips of carrot and radish in this mixture for at least one hour or as long as overnight. Remove the vegetables from the liquid before using. If marinated carrots alone are preferred, omit the daikon and cut the marinade proportions in half.

(This article is meant to educate a consumer,or as a guideline for professionals. You can cause serious damage to your reputation or cause yourself injury. Only those qualified should attempt cooking for quests. I do my best to assure that the above info is correct but take no responsibility for any damages incurred.)

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