Thai/Vietnamese Table Sauces


	1 clove garlic, peeled and chopped
	1/2 fresh red chile, finely chopped
	2 T nuoc mam
	2 1/2 T water
	Mix, and add julienned carrots and some lime juice

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	1 t crushed hot red pepper
	1 T white vinegar
	1/2 C nuoc mam
	1/4 C fresh lime juice
	1 small finely-shredded carrot, rinsed and squeezed dry
	2 small garlic cloves, minced
	1/2 C sugar
	Soak hot pepper in vinegar for 2 min, and mix in rest.
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	2 dried red chiles
	2 cloves garlic
	1/2 t sugar
	2 T nuoc mam
	1 T vinegar
	1 T lemon juice
	Mix and use.

My comments: I usually just take a few tablespoons of nuoc mam, add some
chile-garlic paste (hot stuff, available at your local chinese/vietnamese
grocery store; look for the one with the chicken on it), a bit of lime
juice, *maybe* some sugar. Shredded carrots and daikon are optional.
Serve with fresh spring rolls or on top of rice.

From: Steven Miale 
From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html