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Title: Vietnamese Dressing
Yield: 1 Serving

Ingredients

    3/4 c  fish sauce
    2/3 c  rice vinegar
      2 sm hot chili peppers, red;
           -seeded
      3 tb garlic; minced
  5 1/2 tb sugar

Instructions

Finely shred the chili peppers.

Combine all ingredients in a bowl and stir to dissolve the sugar.
Refrigerated in a covered container, the dressing will keep up to a week.

Makes about 1 1/2 cups.

REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com]

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Per serving: 776 Calories (kcal); 27g Total Fat; (29% calories from fat);
4g Protein; 139g Carbohydrate; 26mg Cholesterol; 17mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2
Fat; 8 Other Carbohydrates

Nutr. Assoc. : 0 0 2612 0 0

Contributor: Asian Noodles - Nina Simonds

Preparation Time: 0:00

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