“It is a traditional accompaniment to snacks such as spring rolls, or to barbecued foods.”
READY IN:
25mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

  • 12 cup rice vinegar
  • 5 thangkwa (cucumber)
  • 2 tablespoons hom daeng, finely sliced (shallot)
  • 1 tablespoon nam som paep (palm sugar)
  • 1 tablespoon haeo, finely sliced (water chestnut)
  • 1 tablespoon prik chi fa daeng, sliced (red Thai jalapenos)

Directions

  1. Slice the cucumber in four lengthwise, then slice the pieces to segments about an eighth of an inch thick.
  2. Slice the tops of the chilies (green ones can be used if red are not available, but Thais like the color contrast), tap out any loose seeds and discard, then slice the chilies across into thin rounds.
  3. Slice the shallots and water chestnuts.
  4. Combine and serve. This will keep 2 or 3 weeks in a refrigerator.

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