This recipe for fish sauce, from chef Bobby Chinn's cookbook, "Wild, Wild East," is served with his delicious Fresh Spring Rolls and Minced Meat, Crab, and Grapefruit Vietnamese Salad.
In a small saucepan, mix together vinegar, sugar, and 1/4 cup of water. Bring to a boil over high heat. Immediately remove from heat and set aside to cool.
Stir in chile, garlic, and lime juice until well combined; stir in fish sauce.