Shave the carrot into thin strips with a vegetable peeler. Stack the strips up 3-4 high and cut lengthwise into hair-thin slivers.

Combine the garlic, shallot, chili, and sugar and pound to a smooth paste. Work in the fish sauce, lime juice, water and vinegar. Transfer the sauce to a bowl and stir in the carrot.

High-Flavor, Low-Fat Cooking by Steven Raichlen Isbn 0-1402-4123-X pg 182