Nuoc Cham With Shredded Carrots And Daikon

2 sm Garlic cloves, crushed

1 sm Fresh red chile pepper,

-seeded and minced 2 tb Sugar

2 tb Fresh lime or lemon juice

1/4 c vinegar

1/4 c Nuoc mam (Vietnamese fish

-sauce) 1 sm Carrot, shredded

1 sm Daikon or turnip, peeled and

-shredded 1 t Sugar

-VEGETABLE PLATTER

- 1 lg Head of Boston lettuce,

-separated into individual -leaves 1 bn Scallions, cut 2" lengths

1 c Coriander leaves

1 c Mint leaves

1 c Fresh Asian or regular

-basil leaves 1 Cucumber, peeled in

-alternating strips, halved -lengthwise and sliced -crosswise 4 oz Fresh bean sprouts

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.