How To make Nuoc Cham with Shredded Carrots and Daikon

2 sm Garlic cloves, crushed
1 sm Fresh red chile pepper,
-seeded and minced 2 tb Sugar
2 tb Fresh lime or lemon juice
1/4 c Rice vinegar
1/4 c Nuoc mam (Vietnamese fish
-sauce) 1 sm Carrot, shredded
1 sm Daikon or turnip, peeled and
-shredded 1 t Sugar

VEGETABLE PLATTER:

1 lg Head of Boston lettuce,
-separated into individual -leaves 1 bn Scallions, cut 2" lengths
1 c Coriander leaves
1 c Mint leaves
1 c Fresh Asian or regular
-basil leaves 1 Cucumber, peeled in
-alternating strips, halved -lengthwise and sliced -crosswise 4 oz Fresh bean sprouts
Combine the garlic, chile and sugar in a mortar and pound with a pestle to a fine paste. Add the lime juice, vinegar, fish sauce and 1/4 cup water. Stir to blend. (Alternately, combine all ingredients in a food processor or blender and process for 30 seconds, until the sugar dissolves. Toss the carrot and daikon shreds with the sugar in a small bowl. Let stand 15 minutes to soften the vegetables. Add the Nuoc Cham to the softened vegetables and stir. On a large platter, decoratively arrange the vegetable ingredients in separate groups.