A simple but delicately flavoured sauce, a necessity for any Vietnamese meal
peel and finely chop garlic. Peel and finely slice rounds of carrot
Add garlic, chilli, sugar and water to pan. Gently warm to just before boiling ensuring the sugar is fully dissolved.
Add carrots, fish sauce and vinegar. allow all ingredients to steep for 10- 15 mins.
Add juice of limes, stir and serve.
«Adjust the Fish sauce, chilli or Rice vinegar proportions to you taste. But remember your ideally looking for a nice balance of salty,sweet,sour with the kick of garlic and chilli in the background»