Like any kind of food, how it is prepared depends on each family and individual's taste. In my family, we have two categories: one is for dishes that require the literal dipping, like fried spring rolls or other types of rice paper rolls, and the other is for dishes where you pour the sauce over, like noodles and "dumplings". I will just call them the Uncooked and Cooked Dipping respectively.
Cooked Dipping/Sauce
Of course it's up to you how you want to make it but if you have never made it before, I suggest trying the following:
Heat 1 part sugar, 5 parts water until the sugar dissolves completely, let it simmer for a while. Turn off heat and let it cool completely. Add fish sauce to taste. Squeeze some lime/lemon before serving if necessary. Serve with finely chopped chilli or sambal oelek. Generally the sugar:fish sauce ratio is about 1:1. Some people like theirs really dense so they let the sugar water mixture cook for a longer time. Some people prefer to cook the fish sauce together with the sugar but if you have close neighbors you might want to spare them since the fish sauce aroma is not for everyone.
Uncooked Dipping
Slice a clove of garlic. Use a pestle and mortar/bowl to grind garlic + 2tsp sugar + 1/2 a small seeded (keep the seeds if you want yours really hot) Thai chilli until a paste is form. Add 1-2 Tsp water and dissolve. Add fish sauce (and lime juice) to taste.
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