1 tsp Crushed hot red pepper
1 Table spoon distilled white vinegar
½ cup Fish sauce (Nuoc Mam (Available at Asian Markets))
¼ cup Fresh lime juice
1 small Carrot-finely shredded, rinsed and squeezed dry
2 small Garlic clove, minced
½ cup Sugar

In a small dish, soak the hot pepper in the vinegar for 2 minutes.

In a small bowl, combine the fish sauce, lime juice, carrot, garlic and sugar. 

1. Stir in 1½ cups warm water and the hot pepper-vinegar mixture.

2. Stir until the sugar dissolved.

3. Serve at room temperature.

Store the sauce in a jar in the refrigerator for up to 30 days.