1) In a small dish, soak the hot pepper in the vinegar for 2 minutes. 2) In a small bowl, combine the fish sauce, lime juice, carrot, garlic and sugar. Stir in 1 1/2 cups warm watter and the hot pepper-vinegar mixture. Stir until the sugar dissolved. Serve at room temperature. Store the sauce ina jar in the refrigerator for up to 30 days.
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|Serving Size: 1 Serving (272g)|
|Recipe Makes: 2|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 5580.5mg||192 %|
|Potassium 355.8mg||9 %|
|Total Carbohydrate 158.3g||47 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 157.1g|
|Protein 4.3g||6 %|
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Calories per serving: 629
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