Ingredients:

1 cup nam som paep (palm sugar)
½ cup rice vinegar
¼ 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

Methods:

Boil the vinegar, water and sugar to form a thin syrup.Cut the cucumber in four lengthwise, and cut the pieces into segments about an eighth of an inch thick.Combine the vegetables in a small bowl, pour the syrup over them,and taste for balance.This will keep for about 3 weeks in the refrigerator.

To serve, pour into a small bowl and garnish with bai chi. Note that Thais usually add drained prik dong to the bowl to their own personal taste.