Success.

For a while now, I've wanted to recreate at home the Vietnamese fish sauce that comes with vermicelli bowls. I'd experimented with a couple recipes before that just weren't right. (Golden Bird has set the bar high)

This week, success! It's not quite Golden Bird, but it's pretty darn close and tasty. I'm rather impressed with this recipe from food.com.

I plan on making this a LOT. 
 

Nuoc Cham Sauce

1 C water
4 Tbsp rice wine vinegar
4 Tbsp sugar
5 Tbsp fish sauce
1 clove minced garlic
1 tsp red pepper flakes

Boil water with vinegar and sugar; allow it to cool. Add garlic and red pepper flakes. Allow to sit until ready to use. Add the fish sauce prior to serving.