2-4Thai bird’s eye chilisliced, more or less depending on your spice tolerance
2clovesgarliccrushed
2tbspfish saucemam nhi preferred, such as red boat
1.5-2tbsplime juicedepending on taste
2/3cupwatersee notes
Instructions
In a mortar in pestle, crush sugar, garlic, and half the Thai chilies.
Transfer to a jar, then add fish sauce. Add 1/2 lime and water. Taste and add lime as needed. Finish with remaining Thai chilies.
Let mellow in the fridge for about 30 minutes before enjoying. Keeps in the fridge for up to a month.
Notes
The amount of water depends on your intended use. For dipping salad rolls, go with 1/2 cup to 2/3 cup water. For vermicelli bowls, go with 2-3 cup to 1 cup water.