Vietnamese Dipping Sauce Nuoc Mam Cham
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This is the classic dipping sauce that is served in every Vietnamese restaurant that I know.  It goes with spring rolls, Vietnamese Crepes or just sprinkled on rice.  No cooking is necessary.  The only special ingredient is Asian fish sauce, which is becoming more available in supermarkets all the time and is easy to order online. No-Boil Lime Version Ingredients: 3 tablespoons lime juice (from one large fat thin skinned lime, bottled okay) 2 sugar ½ cup water 1 tablespoon fish sauce (I use Three Crabs brand) or up to 2 ½ tablespoons according to taste 1 small clove fresh garlic, peeled and chopped 1 teaspoon chili garlic sauce, or to taste Combine all ingredients and let stand to let flavors combine.  Serve at room temperature. Alternate version: ¼ cup water ¼ cup fish sauce (Nuoc Mam) 2 Tablespoons vinegar 3 Tablespoons fresh lime juice 2 Tablespoons sugar 1 clove fresh garlic, peeled and chopped fine 1 Tablespoon fresh carrot, julienned 1 chili pepper, chopped fine, or bottled crushed red pepper to taste Just combine all the ingredients and let stand at room temperature for 30-45 minutes for the flavors to come together.  Make sure the sugar is dissolved well. Adjust the seasoning to your taste by adding a little lime juice if it is too sweet and more fish sauce if it needs salt.  This keeps well in the refrigerator for a week or so.