Cucumber Salad with Lemongrass
In a small saucepan, combine the vinegar, chili, and garlic. Bring the mixture to a boil. Cover the pan, remove it from the heat, and let cool.
Trim and finely chop 1 lemongrass stalk. Place it in a small saucepan with ½ cup of water, cover, and bring to a boil. Turn off heat and let cool.
Trim the remaining lemongrass stalk, peel off the tough outer layers, and finely mince the white portion of the tender stalk within. Reserve approximately 1 tablespoon.
Combine the cucumber, bean sprouts, apple, carrot, mint, and parsley in a large mixing bowl. In a small bowl combine the fish sauce, oil, minced lemongrass, the vinegar mixture, and the lemongrass water.
Toss the vegetables with the lemongrass vinaigrette to taste.
Preserving Fresh-Cut Apples
I think the Thai have figured out more ways to use cucumber than anyone else on the planet, and each one seems better than the last. The cucumber and apple in this salad yield a great contrast of flavors.