It has to be baby mango but if your in LOS again can I suggest a visit to future park where I found a restaurant that had all manner of variations including a form made with unripe apple cut like crinkle cut chips. No doubt others will know better.
Somtam has become my favourite dish and I have two places in particular, where I think it is particularly good. One is in Korat, the other is the issan restaurant on Sukhumvit, near asok station on the south side of the road, well before soi 18. You can't miss it because of the somtan stall outside. They do umpteen versions there and I get it just as I like it, with lots of lime. Off to Bkk again this Friday and will no doubt be calling in for my dose! :)
mai phet khap
Where I live the predominant local shops are Polish ( and nearby countries to be actually correct ).
I add a spoon or three of crunch polish pickled veg. Drained well, not to much vinegar tartness./acidity.
It works because the jar I choose is a crunchy pickle.
Had a great conversation with a shop assistant the other day who was concerned I had no idea what I was purchasing when I explained a lady in the check out que ( encouraged by the check out lady ) told me about her own pickle recipes
The pickle adds the sour and my Thai ingredients work round.
Well it is a version .
- - - - - - - u p d a t e d - - - - - - -
Could be genius or disaster.
Crispy. You could not pound it under a mortar. Toss The ingredients.
This could work.
I don't like eating much Somtum, because after a while I then have to visit the gents.
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Get mine from a street stall near Bang Na market (BKK) not sure about their " Recipe " but tastes Aroi Mak Mak
Isn't the joy of that there is no one perfect recipe, you adjust it to suit your taste.