Vietnamese cucumbers

By ltruitt

From David Tanis A Platter of Figs

Can use as a relish and can be made spicy or less to taste. Palm sugar can be found in Asian or Indian markets or substitute Mexican piloncillo or raw brown sugar

Variation:
Peel cucumbers, slice and season with salt, pepper and lemon juice.
Chill for at least 20 minutes.
Just before serving, finely mince a mix of the herbs:
Chervil, dill, basil, tarragon, mint, chives. Toss and serve.

Ingredients

• 4 large cucumbers
• Salt and pepper
• Vietnamese kor Thai fish sauce
• A one inch pice of Ginger, peeled and cut into fine julienne
• Palm sugar
• Serranos or jalapeños or fresh Thai chiles
• 2 or3 limes
• Mint sprigs
• Basil sprigs
• Tinly sliced scllions or sweet onion

Preparation

Step 1

Peel cucumbers, cut them lengthwise in half, and remove the seeds with a spoon if they are large. Slice into thickish half moons and put them in a large bowl. Season with salt and pepper, sprinkle lightly with fish sauce, then add the Ginger and a couple of tablespoons of sugar. Toss well, and let sit for 5 minutes or so.

Add a good spoonful of finely chopped chiles (seeds removed for less spiciness) or finely slivered. Squeeze juice of two limes and toss again, then cover and refrigerate till serving.

Just before serving add a fistful or roughly chopped mint and basil leaves. Adjust lime juice and salt and pepper to taste. Garnish with scallions or onions. Z