Recipe information
Yield
Makes about 3/4 cup
Ingredients
6 tablespoons rice vinegar
1/4 cup fish sauce (nam pla)*
2 tablespoons (packed) golden brown sugar
3 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
2 tablespoons finely shredded peeled carrot
*Sold at Asian markets and in the Asian foods section of many supermarkets.
Preparation
Combine all ingredients in medium bowl; stir until sugar dissolves. Cover and let stand at room temperature at least 1 hour, or chill overnight.
