Small, thin, tenderskinned cucumbers are widely used in Southeast Asia. The closest substitute is the Kirby variety, sometimes referred to as the “pickling cucumber.” Cucumbers are often simply sliced and then served as an accompaniment to fatty dishes like roasted pork belly. Southeast Asian cooks are much more likely to serve crisp, cool, raw vegetables alongside hot, savory foods than we are in the West. Cukes are served as part of Vietnamese and Thai table salads. They’re also stir-fried as a hot vegetable. Thai: thang gua; Malay: timun; Vietnamese: dưa leo
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