Vietnamese Fish Sauce (Print Version)

# Ingredients:

01 - 1/4-1/2 cup fish sauce.
02 - 1/2 cup room temperature water.
03 - 2-4 tablespoons sugar.
04 - 2 limes, juiced.
05 - 2 cloves garlic, finely minced.
06 - 1-2 Bird's eye Thai chilis or 2 teaspoons chili sauce (optional).
07 - 1 tablespoon carrots, thinly shredded (optional).

# Instructions:

01 - Combine fish sauce, water and sugar in bowl. Stir until sugar dissolves.
02 - Mix in lime juice, garlic, chilis and carrots. Adjust with more fish sauce or lime to taste.
03 - Let stand 10 minutes for flavors to meld.
04 - Garnish with green onions. Serve with seafood, spring rolls, or grilled meats.

# Notes:

01 - Can be made 1-2 days ahead.
02 - Keeps 5-6 days refrigerated.
03 - Do not freeze.

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