Known as nuoc cham, this Vietnamese table sauce is used to season dumplings, soups, and noodle dishes.

Ingredients

　　1 1/2 teaspoons minced garlic

　　1 teaspoon ground chile paste

　　1 Thai bird chile or serrano pepper, chopped (optional)

　　1/4 cup Asian fish sauce (nam pla)

　　2 tablespoons fresh lime juice

　　1/4 cup sugar

　　2 tablespoons grated carrots, for garnish

　　Using a mortar and pestle, pound the garlic, chile paste, and fresh chile, if desired, into a paste (or mince together with a knife). Transfer to a bowl. Add the fish sauce, 2/3 cup hot water, the lime juice, and sugar. Whisk together until the sugar dissolves. Garnish with the carrots, and serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.