Seed the chilies and discard the stalks. Cut into
pieces, and pound in mortar and pestle together with peeled clove of
garlic. Add sugar. Peel lemon,
removing all the white pith. Slice and remove seeds. Add a small
piece at a time to the chilies and pound to a pulp. Stir in the
vinegar, water and fish sauce. Serve in a
small bowl and use a small quantities.