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Tam sua na may pipino na dinurog ang sili, kamatis, dayap at fermented fish sauce, inihalo sa pipino at bihon.
Maglagay ng mga sili sa almires. Budburan ng kaunting MSG para maiwasan ang pagsabog habang dinudurog.
Put the chilies in a mortar and pestle. Sprinkle in a small amount of MSG; this helps to prevent splattering as you pound the chilies.
Idagdag ang kamatis, dayap, tamarind juice, fermented fish sauce, at pickled garlic brine. Durugin ang lahat nang magkasama hanggang mahusay na makahalo.
Add the tomatoes, lime, tamarind juice, fermented fish sauce, and pickled garlic brine. Pound all these ingredients together until they are well combined.
Tadtarin ang mga pipino at idagdag sa almires.
Chop the cucumbers and then add them to the mortar. You have the option to chop them on a plate beforehand or directly in the mortar, depending on your preference.
Idagdag ang bihon at haluin ang lahat nang maigi. Ilipat sa plato at ihain. I-enjoy kasama ang sariwang gulay at chicharron!
Add the rice vermicelli noodles and stir everything together well. Transfer the mixture to a plate and serve. This dish is best enjoyed with fresh vegetables and pork rinds!
