- Place the fish sauce, rice vinegar, water, and sugar in a saucepan over medium heat.
- Stir well and heat until almost boiling; then let cool.
- Before serving, mix in the garlic, chilli, coriander stems, and lime juice.
- Cut the pointed cabbage into thin strips and mix with the carrot and radish julienne.
- Season the salad with a few tablespoons of dressing. Keep the rest of the dressing in the refrigerator.