This is my Lao version call Thum Mak Houng. Here I added slices of small green eggplant and salted paddy crabs. There are also some very stinky additions because I make my version with shrimp paste and a super fermented fish sauce called pa-daek in Lao or pla-raa in Thai. I like mine to be HOT! and sour and a little sweet. I tend to make it too spicy sometimes but it is so delicious. My favorite!