MIX together the sugar and water in a small bowl until dissolved. STIR in the remaining ingredients until well combined.
Tip: In this nuoc cham recipe we have purposely made the sauce milder, heat-wise, by finely chopping the chili. Traditionally the chili and other ingredients are ground with a mortar and pestle, which makes the sauce hotter. Feel free to do this if you like, or you can process all the ingredients in a blender (however this tends to make the nuoc cham go frothy).
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