I call this a dinner of weeds because essentially that’s what it seems like to me. Get some chili sauce (nam prik [น้ำพริà¸]) to dip the veggies, a plate of rice as the base, and maybe a tiny fish for some protein. There’s countless combinations this dish can take with all types of chili sauces and plenty of odd vegetables to use. The vegetables are generally a mixture of fresh and parboiled. Pictured here are some of the standards all though there are many, many more to pick from. From left to right:
- baby long eggplants (makua yao [มะเขืà¸à¸¢à¸²à¸§])
- long beans, hidden underneath (tua fak yao [ถั่วà¸à¸±à¸à¸¢à¸²à¸§])
- water acacia (cha-om [ชะà¸à¸¡])
- ivy gourd greens, under the cha-om ( pak dtamlung [ผัà¸à¸•ำลึง]) (I could be wrong about this one)
- round eggplants (makua [มะเขืà¸])
- some other ‘weed’  (pak gwaangdung [ผัà¸à¸à¸§à¸²à¸‡à¸•ุ้ง])
The cha-om is interesting in that it has thorns on it! If not boiled enough the thorns are still hard and can really hurt your mouth. Trust me on this. Once soft enough, though, it is a tasty vegetable.
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