Vietnam’s national table sauce, nuoc cham is a delicate, topaz-colored, slightly sweet, salty, and sour condiment that is obligatory for any Vietnamese grilled fare. Traditionally, finely slivered carrots are added for color and texture. And when I say finely slivered, I mean like dental floss!
Slice the carrot lengthwise with a vegetable peeler and pile the slices on top of one another, then, using a sharp slender knife, slice the carrot lengthwise into the thinnest imaginable strips.
Combine the sugar and