1 tablespoon fish sauce
1 tablespoon white sugar
1/4 cup hot water
3 1/2 ounces hot smoked trout, shredded
3 tablespoons dried shrimp, soaked in water for 20 minutes
2 red Asian shallots, finely sliced
1 large or 2 small green mangos, peeled and finely shredded
1 handful mixed fresh mint, Vietnamese mint and Thai basil leaves
2 tablespoons roasted unsalted crushed peanuts
1 bird's eye chile, sliced
1 teaspoon garlic oil
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