We had a full course dinner last night — this crispy catfish and green mango salad, miso soup, fried Vietnamese spring rolls, and lemongrass and tamarind chicken. What can I say? I was in the mood for cooking.
Yum Pla Dook Foo was one of the dishes we tried at a Thai restaurant recently. I so loved it that I vowed I would learn how to make it so that we can enjoy it at home.
It’s not an impossible task. It’s not too ambitious a project. There was a time when we only enjoyed miso soup when we ate at Japanese restaurants; these days, we can have Japanese soup at home anytime we like. Same thing with kani salad. The trick is to discover the ingredients of a dish.
Based on a recipe from Complete Thai Cooking (Octopus Publishing Ltd., 2006). Serves 6.