I grew up with this sauce and still love it! It is the perfect sauce for spring rolls, eggrolls, lettuce wrap, banh cuon, banh xeo, and salads. Make it and save it in your fridge for about a week.
1. Caramelize sugar then carefully add water. Stir and melt the sugar completely then turn off heat. Add fish sauce to taste.
2. In a mortar and pestle, crush garlic, pepper, and peanuts.
3. Add the caramelized water to the mortar and then squeeze lime.