Nuoc Cham

• 1 red chilli pepper, seeded and chopped
• 2 cloves garlic, chopped
• 4 teaspoons

Pound the chilli, garlic and sugar using a pestle and mortar. (An electric blender will not give the right consistency.) Stir in the fish sauce. Add the water and the lime juice, blending well.

Nuoc cham can be stored in the refrigerator for up to a week.