41.   Add the fish sauce and ginger to the Dutch oven.

42.   Add the fish sauce, rice, broth, pepper and optional saffron and stir well.

43.   Add the sugar, fish sauce and lime juice.

44.   Add the water carefully, as it may splatter when it contacts the hot caramel, as well as the fish sauce, black pepper and catfish.

45.   After that, I add fish sauce.

46.   Combine garlic, chili, fish sauce, sugar and lime juice and add to seafood.

47.   Combine garlic, co chu karo, ginger, fish sauce and vinegar in a bowl.

48.   Combine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper and chiles in a small bowl.

49.   Combine the fish sauce, lime juice, water and sugar in a small bowl and stir until the sugar dissolves.

50.   Combine the paste in a small mixing bowl with the fish sauce, lime juice and water.