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Vietnamese Nuoc Mam

3 garlic cloves, smashed
3 tablespoons fish sauce
3 tablespoons red wine vinegar (or lime juice)
6 tablespoons water
1/2 tablespoon red pepper flakes

Cap tightly. Shake. Refrigerate. Let age for one day or longer. If
storage bottle is clean, and water is distilled or boiled, sauce
will last a long time.

Experiment to adjust ingredients to taste. Garlic, red pepper and
fish sauce may be adjusted up or down to appropriate strength.

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