Dressing : tamarind water boiled with palm sugar; lime juice, fish sauce
Spices : roughly pounded fresh bird's eye chillies
Essential tools : (1) sharp cleaver or cheat by using modern shredder (2) clay mortar and wooden pestle
Modern Thai using deep fried soft shell crab is very popular among hip restaurants. Moderately spicy and impressive in presentation.
Lao and Northeast Thai version is the "original" . Hence, it is expectedly fiery, tongue numbing, tear jerking and gut burning. Contains fermented tiny crab which is very pungent. Needs to rinse with water and down lots of milk. Not for the faint hearted.
Vietnamese version is less spicy and uses mainly vinegar for dressing, a tad too bland for my liking.
Cabbage and carrots are sometimes added but it changes the authenticity of the traditional recipe.
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