Vietnamese Dipping sauces Recipe

Nuoc Cham (spicy fish sauce)
1 1/2- to 2-inch fresh red chili pepper,seeded and minced wearing rubber gloves
2 garlic cloves, flattened with the side of a cleaver
4 tsp. sugar
1/4 cup nuoc mam (see below)or store bought
2 Tbs. Lime juice, or to taste
Nuoc Mam:
3 1/4 -inch slices fresh hot green chili pepper or 1 tsp. dried hot pepper
1 garlic clove
1 tsp. sugar
the pulp from a 1/2 peeled and seeded lime
1 Tbs.wine vinegar
1 Tbs. water
2 Tbs. good fish sauce or 1 Tbs. anchovy paste

Prepare nuoc mam :In a mortor crush the chili, garlic and sugar. Add the lime pulp to the mixture and blend thoroughly.Blend in the vingar and water and stir in the fish sauce or anchovy paste.

Nuoc cham:In a mortor with a pestle,mash the chili pepper, the garlic and the sugar to a paste. Add the nuoc mam, the lime juice and 1/4 cup water, stir the mixture well, and transfer it to a bowl.