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.