•  ½ cup (125ml) fish sauce
•  ½ cup (110g) caster (superfine) sugar
•  2 tablespoons water
•  ¼ cup (60ml) lemon juice
•  1 clove garlic, crushed
•  4 small red chillies, sliced

  Place the fish sauce, sugar, water, lemon juice, garlic and chilli in a non-metallic bowl and stir until the sugar is dissolved. Makes 1½ cups. Keeps in the refrigerator for up to 1 week.

  + This sweet, sour, salty and hot condiment is a staple Vietnamese dipping sauce. Use it as a condiment for rice paper rolls, green onion pancakes, salads and noodle dishes.