Vietnamese Dipping Sauce - Nouc Mam

For the Vietnamese people, this sauce is like a soy sauce to the Japanese and salt/pepper to the English.  It's uses are great for rice dishes, flavoring broths, spring rolls, and egg rolls. 
Tummy Talk
The dipping sauce is made with fresh lime, chili pepper and garlic.  That combination alone sends my tastebuds flying! 
Preparation
Add sugar to hot water.  Stir until dissolved.  Add the remaining ingredients, fish sauce (nouc mam), garlic, lime, vinegar, chili pepper.  Stir and let rest for a day for optimal tastebud excitement! 
Ingredients

• 2 1/2 part sugar
• 1 part Fish Sauce (nouc mam - three crabs brand preferred)
• 2 part water
• 1/4 part minced fresh garlic
• 1 sm lime (not key lime)
• 1 part white vinegar
• 1 thai chili pepper (preferably red - for added sweetness)

Tips:  My mother-n-law says to never refridgerate, however, I prefer to do so, since I do not finish it as fast as the Nguyen family does.  Additionally, the fresh garlic and chili pepper tends to go bad if I do so.  So, if you can use it all up in a day or two, then follow Moms advice, "Keep it on the counter for storage".  Another tip, whatever container you decide to use for this dipping sauce, once your done with it you'll notice the smell of the sauce is still on the container.  I suggest having that container being your designated Vietnamese Dipping Sauce container for the rest of its lifetime!  ;)