Dipping fish sauce

6 tbsp. water

2 tbsp. sugar

1.5 to 2 tbsp. fresh lime or lemon juice

2 tbsp. fish sauce

Ingredients
1 cup hot water
5 tablespoons sugar
2 tablespoons fish sauce
2 1/2 tablespoons vinegar (substitute fresh lime juice)
1/2 teaspoon sambal oelek (substitute with fresh red chili peppers, finely chopped)
1 tablespoon finely shredded carrot (optional)

Method

In a medium sized bowl, dissolve the sugar in the hot water. Then add the fish sauce, vinegar and sambal oelek, mixing until thoroughly combined. If using shredded carrots, add at the end. Placed in a clean, properly sealed container, Nuoc Mam Pha can be kept in the refrigerator for several weeks.