2 small fresh red Thai chiles, finely minced, or 1 red
jalapeño or Serrano chile (see Note above)
½ cup palm or packed light brown sugar
¼ cup distilled white vinegar
¼ cup water
2 tablespoons Asian fish sauce
Combine all the ingredients in a small saucepan, bring to a
simmer, and simmer gently until reduced by one-third,
about 10 minutes. Once cooled, the sauce should have a
syrupy consistency.