Vermicelli, boiled pig’s belly, and mixed greens (including apple) to complement the fresh-prepared, Thai-inflected, savory-flavored Mam Thai (Pickled Mud Fish) is becoming my favorite dish. And a bottle of Singha beer to cool down the pepper’s flame and wash down the system is not a bad addition at all. Not sure if you could find Mam Thai here in the States. Mine was sneaked in all the way from Viet Nam in a plastic jar that is wrapped with crazy Duct tapes. Have to make sure the security’s dog can’t sniff it. I am sure the dog would go crazy as well if she smells the exotic aroma of Mam Thai.