Combine half of the vinegar, bird's eye chilies, ginger, and garlic in a blender.

Process until the spices are very finely pureed.

Stir in the remaining vinegar, fish sauce, and sugar.

Mix well and transfer the mixture into clean glass bottles using a funnel. Include the sediment.

Divide the sliced red onion, remaining chilies, garlic, and ginger among the bottles.

Seal the bottles and let them sit until the sediment settles at the bottom.

Shake well before serving.

Pour the desired amount into a shallow dish and use as a dip.