Using a pestle and mortar, pound
garlic and chilies until finely ground.
If you do not have a pestle and
mortar, just finely mince garlic and chilies.
Place mixture in a bowl and add
sugar, lime juice, fish sauce and 2-3 tablespoons water.
Serve in small dipping saucers.
This sauce is known as nuoc cham. You
can make a large quantity of the base for later use by boiling lime
juice, fish sauce and water with sugar in a pan. It will keep for months
in a tightly sealed jar or bottle in the refrigerator. Add freshly
minced garlic and chilies for serving.