1 cup nam som paep (palm sugar) 1/2 cup rice vinegar 1/4 cup water 5 tablespoons thangkwa (cucumber) 2 tablespoons hom daeng (shallots), thinly sliced 1 tablespoon haeo (water chestnut), thinly sliced Pinch salt Bai chi (coriander/cilantro leaves) to garnish Read More …