Ingredients
1 teaspoon crushed red pepper flakes
1 Tablespoon distilled white vinegar
½ cup nuoc mam (fish sauce), available at Asian markets
½ cup fresh lime juice
4 cloves garlic, minced
½ cup sugar
Preparation
In a small bowl, soak the red pepper flakes in the vinegar for 10-15 minutes. In a second bowl, combine the fish sauce, lime juice, garlic, and sugar. Stir in 1½ cups boiling water and the pepper-vinegar mixture. Stir until the sugar is dissolved. Allow to cool. Serve at room temperature. Store in a jar in the refrigerator for up to 30 days.
