Nuoc Mam Cham (Fish Sauce Dip)

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

1/4 cup water or fresh coconut juice
1 tsp. rice vinegar
1 tsp. sugar
1 red Thai chile, seeded, finely chopped
2 cloves garlic, crushed
1 Tbsp. lime juice
2 Tbsp. fish sauce

Instructions:

Boil the water or coconut juice with the vinegar and sugar, then allow the liquid to cool. Combine the chopped chile, garlic and lime juice, then add them to the coconut mixture. Stir into the fish sauce and it is ready to use.

Try adding shredded radish and carrot pickles as a variation on Nuoc Mam Cham.