Ingredients
- 1 ts Crushed hot red pepper
- 1 Table spoon distilled white vinegar
- 1/2 c Fish sauce (nuoc mam (Available at Asian Markets))
- 1/4 c Fresh lime juice
- 1 sm Carrot-finely shredded, rinsed and squeezed dry
- 2 sm Garlic cloved, minced
- 1/2 c Sugar
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