Nuoc Cham

Ingredients

• 1/2 cup warm water, plus more as needed
• 3 tablespoons fresh lime juice (from 2 limes), plus more to taste
• 2 tablespoons granulated sugar or 3 to 4 tablespoons pure maple syrup, plus more to taste
• 2 teaspoons rice vinegar (optional)
• 3 tablespoons fish sauce (such as Three Crabs), plus more to taste
• 1/2 small carrot, matchstick-cut or coarsely grated (2 tablespoons)
• 1 (1-ounce) Thai chile or serrano chile, unseeded and thinly sliced, or 2 to 3 teaspoon Asian chile-garlic sauce or sambal oelek (ground fresh chile paste)
• 1 large garlic clove, minced (1 1/2 teaspoons)

Steps

1. In a small bowl, stir 1/2 cup water with the lime juice and sugar until the sugar dissolves. Adjust to taste with more lime juice, more sugar or both. Add water to dilute the mixture if the flavors are too strong. If it has an unpleasant tart, bitter edge, correct it with rice vinegar.
2. Stir the fish sauce into the mixture, then add more to taste. The amount depends on the brand and your preference. Aim for a bold, pronounced flavor with a little punch. The sauce is typically used to dress dishes with unsalted ingredients such as lettuce and herbs, which need that extra flavor.
3. Stir in the carrot, chile, garlic or any combination of them if using. If diners are sensitive to chile heat, offer the chile on the side. Set a bowl of the sauce on the table so diners can help themselves, or portion it into small individual bowls ahead of time.