If this is your first time making a body sugaring paste, don’t use your nicest saucepan. This process can be a bit tricky, and it’s not uncommon to burn the paste, which is a nightmare to get off the pan. For safe measure, use a pan that you could stand to lose. As you heat your mixture it will boil and bubble up, so make sure your saucepan is big enough that it doesn’t overflow. This is the simple white sugar that you probably have around the house, or can find at any grocery store. It’s important to use white sugar for this recipe. Color changes are the main indicator used to determine if your paste is finished, so white sugar should be the base of your paste. If you want to make a smaller recipe, simply halve all of the ingredients. However, body sugaring paste can easily be put into a container and saved, so don’t worry if you create way more than you need for one session. You can squeeze the juice from fresh lemons or buy lemon juice from the store, as long as you get a full fourth of a cup. Pour it into the cane sugar, and then add a quarter cup of water. Using a spatula or large spoon, mix the three ingredients together until thoroughly blended.

TL;DR in Vietnamese:
Chọn xoong nấu đường. Đổ 2 cốc đường mía trắng vào xoong. Thêm vào xoong 1/4 cốc nước cốt chanh và 1/4 cốc nước.