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1
This mango is very big!
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2
It was too bad that it's a little ripe already, but since I usually don't see them sold, I just had to buy it.
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3
The color of the skin is still green even when it's ripe inside and it's hard to judge from the outside.
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4
This mango was already ripe enough to eat it straight.
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5
Ordinarily, this dish is made with an unripe and sour mango, but since it was already sweet, I added some cucumber, too!
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6
Peel and julienne the cucumber into the same size as the mango.
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7
I also added watercress to give the sweet mango a little kick.
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8
Rinse and drain the watercress and gently toss it in.
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9
Transfer it to a serving bowl and sprinkle on the pine nuts.
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10
Chopped peanuts are used for the genuine Som Tam, but I had a lot of pine nuts.
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11
Drizzle on the Som Tam dressing and it is done.
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12
If you like cilantro, you can substitute it instead of watercress.
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13
I don't really like it, so I added just a little in the sauce...
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14
[To make the salad dressing] Soak the dried shrimp in a bowl of water to rehydrate and finely chop.
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15
The cilantro can be either fresh or dried.
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16
Blend it evenly with the fish sauce.
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17
Add the oil to your preference.
