Ingredients

• 3/4 C fish sauce
• 1   C water
• 1   Lime, juiced
• 1/2 C of sushi vinegar
• 1/2 tsp of Chili garlic sauce ( from jar)
• 3/4 C of Sugar
• Bring above to a simmer (180deg to 200deg) until sugar disolves
• While simmering, taste and if needed add up to another 1/4 C sugar.
• Cool, then add:
• 1/4 C jullianed carrot
• 1/4 C Finely sliced (use the mandolin on the smallest setting) and
• quartered white onion
• 1   garlic clove, roughly minced (use knife)
• Add more chili paste to taste.  Remeber it is a dipping sauce, so it
• Also, the original recipes called for a lot more heat that I said so
• far.
• Please at least add enough so you can kinda see the seeds floating in
• the sauce.