Asian Dipping Sauce (nuoc cham)

60ml (¼ cup) water

60ml (¼ cup) fish sauce

2 tablespoons fresh lime juice

2 tablespoons rice wine vinegar

1 tablespoon finely chopped palm sugar

½ stem lemon grass, pale section only, finely chopped

2 long fresh red chillies, deseeded, finely chopped

1 garlic clove, crushed

Combine the water, fish sauce, lime juice, vinegar, palm sugar, lemon grass, chilli and garlic in a jug and stir until the sugar dissolves.