Originally Posted by
zznoname
Thanks. I'm on it.
Just to say. "graduk moo taut gratiem" doesn't turn up anything on Google, but "kraduk moo tod kratiem" has hits.
Now if I can find a where it is on the street.
There's no single accepted transliteration protocol. Most people pronounce
tod with a short or long 'O' when it's an 'au' or 'aw' vowel. Anyway....
You can get similar fare with chicken or fish, deep fried and smothered in delicious deep fried garlic. Usually the carts will also serve
som tam. This tends to more of a cart w/ table setup rather than a simple and smaller more mobile operation.
Originally Posted by
transpac
These same small portioned spare-ribs get made into a great clear soup which is sweet/sour/spicy.
Yup,
tom graduk moo.
Boil water with salt. We add thickly sliced daikon and simmer for 10 minutes. Add
graduk moo which has marinated in oyster sauce and smashed coursely cut garlic. Make sure to get all the sauce out of the bowl. Simmer for 10-15 minutes. Add 2-3 small cans of pickled mustard greens including the liquid. Continue to simmer for another 10 min.
Add lettuce (cabbage et al) and cilantro. Let wilt in the soup and serve.
There is no spice in this version but it is sweet and sour. Use ribs in 1" piece.