Mortar & pestle
3 1/4 inch pieces fresh hot chile pepper
1 garlic clove
1 tsp. sugar
1/2 med. lime
1 tbsp. vinegar
1 tbsp. water
4 tbsp. fish sauce (plain Nuoc Mam)

Seed the chili peppers. If you are not sure how hot you want this, start with a very little. It is easy to add more. Peel the garlic clove. Crush the pepper and garlic together in a mortar with the sugar. Peel and seed the lime and mash the pulp in the mortar with the garlic and chili. Add vinegar and water to pulp mixture and mix well. Add the fish sauce last. If it is added before other ingredients will sink to the bottom, and it's much preferable to have them in suspension or floating on top.

This sauce can be used as soon as it's mixed, but it can also be kept for 2-3 months in the refrigerator. Store in a tightly closed bottle or jar.