dear diane,

if i am not mistake, this should be the porpotion of the fish sauce based dipping sauce.

2 T. fish sauce (Vietnamese or Thai version)
4 T. sugar (use white sugar as you need to get a clear sauce. However, if you prefer using brown sugar, it's OK. but the sauce will be dark.)
1/2 C. water (could be a bit more)
1 T. lime/lemon/white (or rice) vinegar

Stir all the ingredients together until the sugar dissovled. or you may use microwave to do so.
Add in shrded chili pepper or carrot.

serve at room temperature.