Put fish sauce, rice vinegar, sugar and water into the mixing bowl and cook 4 min/100°C/speed 2/MC off. Set aside in a separate bowl and allow to cool for 10 minutes.
Mince garlic and chilli 3 sec/speed 7, scrape down sides of the bowl and repeat.
Add the chopped garlic and chilli and the lime juice to the cooled mixture. Stir to combine.
Allow to cool completely and store in a glass bottle/jar in the refrigerator.