Active Time

　　5 minutes

　　Total Time

　　1 1/2 hours

　　Our food editors were evenly divided concerning which dipping sauce they preferred with the duck salad. Some liked the nuoc cham because of the depth of flavor imparted by the fish sauce; others leaned toward the sweetness and heat of the chile sauce. Make one or both, depending on your taste.

Ingredients

　　1/4 cup water

　　1/4 cup sugar

　　1/2 cup rice vinegar (not seasoned)

　　3/4 teaspoon salt

　　1/2 teaspoon sambal oelek (chile garlic sauce) or 1/2 teaspoon dried hot red pepper flakes

　　Bring water and sugar to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Remove from heat and stir in rice vinegar, salt, and sambal oelek. Cool sauce, then chill, covered, at least 1 hour.

　　Cooks' note:

　　·Sauce can be chilled up to 3 days.