Nước Mắm Chấm

Method

1. 1 Dissolve the sugar in 150 ml of warm water until completely dissolved, then let it cool.
2. 2 Pour fish sauce into the sugar water in a ratio of one part fish sauce to two and a half parts sugar water.
3. 3 Mix according to this ratio, then taste and adjust; each time you add an estimated amount, the taste will be different.
4. 4 Add the lemon juice last, once the mixture has completely cooled.
5. 5 Adding lemon to hot water will make the sour taste bitter and cause the aroma to dissipate.
6. 6 Chop the garlic and chili peppers and sprinkle them on top so the garlic floats; add vinegar if you want it to last longer.