For a 1 gallon mix of fish sauce:
1 gal HOT water
2 cups sugar
16 ounces of Squid brand fish sauce
1/2 cup of carlic
3/4 cup DISTILLED vinegar
1 tablespoon chili garlic paste
stir well and refrigerate until very cold (will take a few hours)
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Found your blog via a fish sauce search. I notice that you specify Squid brand specifically for for your nuoc cham. We recently did a blind taste test an compared 13 different brands (all bought here in PDX). Thought you might be interested in the results: http://ourdailybrine.com/fish-sauce-taste-test/
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