300 g sugar

100 ml fish sauce

100 ml rice vinegar

100 ml lime juice

1 long red chilli, seeded and chopped

3 garlic cloves, chopped

60 g carrot, cut into 3 cm pieces

60 g green papaya, cut into 3 cm pieces

Combine the sugar, fish sauce and rice vinegar in a small saucepan. Stir over low heat until the sugar has completely dissolved. Allow to cool.

Add 200 ml of water and the remaining ingredients and serve in dipping bowls.