Method 1 (finely chopped garlic and chili): Mix boiling water with sugar first until dissolved, then add fish sauce and lemon juice once the sugar is fully dissolved. Finally, add finely chopped garlic and chili, either by hand or using a machine.

Method 2 (hand-pounded garlic and chili): Pound garlic and chili first, then mix with sugar and lemon juice along with 2 tablespoons of boiling water until the sugar dissolves into the garlic and chili mixture. Then add fish sauce and the remaining 7 teaspoons of hot water and stir well.

Add a bit of pickled vegetables to the fish sauce for extra appeal, but it's not mandatory. This sauce pairs well with various rolls, dipping dishes with lots of vegetables, or fried egg rolls wrapped in rice paper, Vietnamese pancakes, and noodle salads.