Vietnamese Bun Noodle Salad

Sauce:
1/2 Cup (+ a little more) sugar
1 cup hot water
1/2 cup Vietnamese fish sauce
1 Tbl. White Rice Vinegar
1/4 cup fresh lime juice
2 - 5 red or green chilies (finely chopped)
3 - 5 large garlic cloves (finely chopped) - or 2 tsp. from a jar

Dissolve sugar in hot water. Add all other ingredients and all to cool to room temperature. Can be stored in refrigerator up to 7 days.

Salad:
Vietnamese Rice Noodles - prepared
Shrimp - cooked, peeled
Diced cucumber
Shredded carrots
bean sprouts
lettuce - chopped
mint leaves - finely chopped
cilantro - finely chopped
basil - finely chopped (preferably Thai Basil)
green onions - sliced