Mix all ingredients; let sit for several minutes before serving.
In a dry skillet, stirring often, toast a little rice until golden brown over medium-low. Take your time moving it off heat and shaking if it gets too hot, then returning to heat. Cool. Pulverize (but not quite to a powder) in a mortar and pestle, spice grinder or food processor. Alternatively, add to a Ziploc and crush. Any excess keeps in a tightly sealed jar for weeks.
Keywords: Chile Pequin, Condiments, Fish Sauce, Hot Peppers, Lime, Thai, thai chiles, Toasted Rice