Nuoc Cham with Shredded Carrots and Daikon
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|2 sm clovesGarlic; crushed|
|1/4 cNuoc mam; (Vietnamese fish|
|1 cMint leaves|
|1 smred chile pepper; Fresh|
|1 smCarrot; shredded|
|1 lg headBoston lettuce|
|1 smDaikon; or turnip, peeled and|
|1 Cucumber; peeled in|
|4 ozbean sprouts; Fresh|
|2 tbFresh lime; or lemon juice|
|1 bnScallions; cut 2" lengths|
|1 cFresh Asian; or regular|
|1 cCoriander leaves|
|1/4 cRice vinegar|
Nuoc Cham with Shredded Carrots and Daikon Preparation
Combine the garlic, chile and sugar in a mortar and pound with a pestle to a fine paste. Add the lime juice, vinegar, fish sauce and 1/4 cup water. Stir to blend. (Alternately, combine all ingredients in a food processor or blender and process for 30 seconds, until the sugar dissolves. Toss the carrot and daikon shreds with the sugar in a small bowl. Let stand 15 minutes to soften the vegetables. Add the Nuoc Cham to the softened vegetables and stir. On a large platter, decoratively arrange the vegetable ingredients in separate groups.
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