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Nuoc Cham (Vietnamese Hot Sauce)

1 garlic clove minced
1/4 ts pepper flakes red, crushed
2 tb fish sauce
2 ts sugar
1 ts lime peel minced
2 ts lime juice
3 tb water

Increase the amount of red pepper flakes to suit taste. Combine
garlic, lime peel, and red pepper flakes then add lime juice, fish
sauce, water, and sugar. Whisk until all ingredients are blended
and sugar is dissolved. Makes about 1/3 cup. Will keep short periods
if refrigerated.

Serve: Used on vegetables, meats and fish by the Vietnamese.

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