Nuoc Cham Dipping Sauce
|Southeast asian fish sauce||1⁄2 Cup (8 tbs) (Nampla)|
|Water||1⁄2 Cup (8 tbs)|
|Lime juice||2 Tablespoon|
|Garlic||2 Clove (10 gm), finely minced|
|Red whole red chili peppers||2 Small, stemmed, seeded, minced|
|Vietnamese pickled julienne of vegetables||2 Tablespoon|
In a medium-size bowl, combine all ingredients except Vietnamese Pickled Julienne of Vegetables.
Let stand 30 minutes or longer for flavors to blend.
Strain sauce into a small bowl, if desired.
Stir in pickled vegetables.
Tightly cover and refrigerate leftover sauce.