This is a recipe from Rick Stein’s Far Eastern book
Very finely chop 1 teaspoon of fresh Ginger, 1 tsp Red Chilli and 1 Clove Garlic
In a bowl, mix the chopped Ginger, Chilli and Garlic with 2 tablespoons of Lime Juice, 2 tablespoons of Fish Sauce, 1 tablespoon of Sugar and 2 tablespoons of Water
Leave in the fridge for a bit before serving (so all the flavours come together)
Best served with Pho or Noodle Soup, but isn’t bad as a dipping sauce for Kebabs…