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Crush the garlic, chili and sugar together in a mortar and pestle until the garlic and chili are crushed to tiny pieces and the sugar is spicy and fragrant. Alternatively, you can stir minced garlic and sliced chilis into the sugar. Dissolve the sugar, garlic and chili mixture with the water then add the lime juice. Mix well then add the fish sauce. It’s best to let the fish sauce sit in the fridge for a day or so for the flavors to meld before using, but you can definitely use it right away if you need to.
Notes: This sauce is on the sweet side, which is how I like it, but feel free to play around with and adjust the proportions as you see fit. I’d say start with 2-3 tablespoons of sugar and go from there.
Also, sometimes we like to use more of a slightly thicker more viscous sauce – to do this, simply reduce down the amount of water you add.