Vietnamese Kebabs

Make the dipping sauce: Mix together Fish Sauce, water, fresh lime juice, sugar, rice wine vinegar, garlic and thai chile in a bowl. Refrigerate for at least 1 month. Preheat oven to 450 degrees, with rack in top third of oven. Make the kebabs: Coat a baking sheet with cooking spray. Gently mix together meat, lemongrass, basil, cilantro, and chile. Form meat into 12 narrow loaves (about 1/4 cup each), shaping each around a sugarcane skewer, leaving 1 inch exposed; transfer to baking sheet. Bake for 11 minutes. Heat broiler. Broil until deep golden brown, about 3 minutes. Discard garlic from sauce. Place kebabs in lettuce leaves. Serve with dipping sauce.