Nước chấm Carrots

Ingredients for servings

  • 0.5 cup hot water

  • 0.5 cup white sugar

  • 0.5 cup freshly squeezed lime juice

  • 0.33 cup Vietnamese fish sauce

  • 2 medium cloves garlic, minced

  • 1 carrot, matchstick-cut see note

  • 1 tbsp thinly sliced red chili see note


  • Combine water, light brown sugar, fresh lime juice, vinegar, and fish sauce in a small bowl, and stir until sugar dissolves.

  • Stir in matchstick-cut carrots/radish and chili.

  • Top on tacos, steamed buns, or even burgers.


Use a mortar and pestle to crush the garlic and chilies to tame the aliums if you prefer a “traditional” approach or if you don’t like the taste of freshly minced garlic. Add the rest to the pre-mixture right before serving. They need as much time as possible to get married before fish sauce starts changing their chemistry.

You can use a Daikon radish, matchstick-cut, as well.

Since I didn’t have any fresh chili on-hand, I used some dried peperoncino flakes. Worked out great!

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