Vietnamese Fish Sauce (Print Version)

# Ingredients:

01 - 1 tablespoon shredded carrots, super thin (optional).
02 - 2 teaspoons chili sauce or 1-2 Bird's eye Thai chilis (if you'd like some heat).
03 - 2 cloves garlic, chopped really fine.
04 - Juice from 2 limes.
05 - 2-4 tablespoons sugar.
06 - 1/2 cup water, not cold.
07 - 1/4-1/2 cup fish sauce.

# Instructions:

01 - Grab a bowl and mix sugar, water, and fish sauce. Make sure the sugar's all gone.
02 - Add garlic, lime juice, carrots, and chili (if using). Adjust the taste with extra lime or fish sauce, if needed.
03 - Leave it alone for 10 minutes so all the flavors marry together.
04 - Top with chopped green onions if you want. Goes great with grilled meats, seafood, or noodles.

# Notes:

01 - You can prep this 1-2 days in advance.
02 - Stays good in the fridge for around 5-6 days.
03 - Doesn't hold up well in the freezer.

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