One lemon. Cherry tomatoes. There are various colors here. There’s yellow and other colors. Pla ra [fermented fish sauce]. Fish sauce. MSG. This here’s tamarind paste juice. Keto sugar. Welcome to Gin Pai Thai Rang! Hello, everybody! Hola! Namaste! Xin chào! Ni hao! C’mon. Let’s eat som tam. As always. Today I’ve got some veggies. This is asparagus. Khanom chin [rice noodles]. Bitter beans. This fish is called gilt-head sea bream. I’ll put up an image right here. This one’s salmon. Salmon. Let me take this piece out. This is fried salmon. Come on. Join me. Why am I not having rice? It’s because I’m a noodles girl [‘Dek Sen’ in Thai, meaning someone who has a lot of connections]. I’ve got all the noodles and green papaya shreds here. Don’t mind me. I’m just playing with you. This is actually my lunch. There are… There are both tube radishes and round radishes. I almost dropped it. The bitter bean. The gilt-head bream is meaty, just like tilapia. But this one lives in salt water. The meat is kinda white. Khanom chin…This som tam burns my tongue. So spicy! I wonder where all my papaya went. Between these two, which one has the better texture? I’d say the gilt-head bream. Salmon has its own thing, which is the smell. There’s that distinct salmon smell. You can close your eyes, smell it and know that it’s salmon. Compared to trout, they’re similar. The trout is more fishy. These are mini radishes. They go great with som tam dressing. Spicy. The bitter beans make it delicious. Super delicious. See you next time and be blessed with wealth. Bye!