Sweet and Sour Dipping Sauce

I saw this recipe a while back in a Rick Stein cookery book. It's so easy to make - takes a few minutes and you're all done.
Perfect with Thai fishcakes.

50ml white wine vinegar
100g caster sugar
1½tbsp water
2 tsp Thai fish sauce
50g cucumber, diced very finely
25g carrot, diced very finely
25g onion, chopped very finely
2 red bird's eye chillies, sliced thinly

How to do it:
Gently heat the vinegar, sugar and water in a small pan until the sugar has dissolved. Bring to the boil for 1 minute, then remove from the heat and leave to cool.
Stir in the fish sauce, cucumber, carrot, onion and chillies. Pour into four small dipping saucers.