Prepare all the ingredients in advance.

To make the fish sauce: Combine rock sugar and apple cider vinegar in a pot and bring to a gentle boil until the sugar dissolves. Remove from heat.

Let it cool, then pour into a glass bottle or jar and store in the refrigerator. Use within 1 month. When serving, pour some sauce into a small bowl and add finely chopped garlic and chili peppers.

You can also use a 1:1 ratio of fish sauce and sugar. Let it cool, then store in a jar in the fridge. When serving, you can add fresh lime juice, calamansi, or more chopped garlic and chili peppers.

Prepare all the ingredients and make sure they are clean.

Thinly slice the lime leaves and remove the stems from the chilies. Squeeze the limes and strain out the seeds.

Add the chilies, salt, sugar, sweetened condensed milk, lime leaves (optional), and lime juice to a blender. Blend until completely smooth. If you prefer less condensed milk, you can substitute half of it with sugar.

During the busy Lunar New Year, there are so many dishes to prepare. If you have to make dipping sauce every time, it can be exhausting! So while you still have time, make these two sauces ahead to use throughout the holiday!