How to make the thin, sour and spicy sauce from Thailand?

There are quite some versions I have here... below are the 2 most comment and easy recipes.

<<<<< Sour Fish Sauce >>>>>> yield 3/4 cup (180 ml)

4 tablespoons lemon juice or lime juice

100 ml (3.5 fl oz) fish sauce

2 Thai red chili, seeded, finely sliced

Mix the lemon juice, chili and fish sauce together, you may adjust the taste by adding some sugar or more lemon juice in the sauce. Fish sauce from different brands taste vary.

<<<<< Sweet and Sour Cucumber Relish >>>>> Yield 350 ml

1/2 cup (125 ml) rice vinegar (or white vinegar)

250g (8 oz) sugar

1 teaspoon salt

3 tablespoons water

1 small onion, finely diced

1 small carrot, finely chopped

1 cucumber, finely chopped

fresh coriander leaves, chopped, for garnish

1) Boil vinegar, sugar, salt and water in a saucepan for 1 minute. Mix onion, carrot and pieces in a serving bowl then pour vinegar mixture over. Try the taste to see if extra vinegar or sugar is needed to balance flavours. Let cool.

2) Add cucumber pieces and coriander to the sauce, serve with satays, fish cakes and crispy deep-fried snacks.

You may add finely sliced chili in the sauce if you like to spice up the sauce.

The thin stuff is usually made with small chilli peppers cut into slices and put in fish sauce.

If it is clear and VERY sour - then it is probably just vinegar with chillies cut up in it. VERY simple even you could do it.

Sometimes, sugar is mixed in with it and may have sliced cucumber in it. It is used to serve with lots of stuff - especially with satay sticks.

Is this what you are after?