Nước chấm Carrots
Ingredients for servings
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0.5 cup hot water
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0.5 cup white sugar
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0.5 cup freshly squeezed lime juice
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0.33 cup Vietnamese fish sauce
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2 medium cloves garlic, minced
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1 carrot, matchstick-cut see note
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1 tbsp thinly sliced red chili see note
Directions
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.
Notes
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!