This classic Vietnamese dipping sauce is tangy, salty, spicy, and pungent. If you use fish sauce, it will be clear, and if you use anchovy paste it will be a bit cloudy. Since fish sauce is made from anchovies, the flavor is the same. Either way you go, Nuoc Cham is a tangy complement to Shrimp and Mango Summer Rolls

• 1/4 cup rice vinegar
• 1/4 cup Vietnamese or Thai fish sauce, or 1 teaspoon anchovy paste mixed with 1/4 cup water
• 2 tablespoons sugar
• 2 tablespoons fresh lime juice
• 1 garlic clove, peeled and smashed
• 1/4 teaspoon red pepper flakes

1. Combine the vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in a small bowl and stir until the sugar dissolves.