I was gifted that silly Veggetti slicer last year (penalty for being a gadget freak). I opened it today to use with one of my favorite Thai recipes--Nam Tok (beef salad). It worked fine to make a bed of cucumbers for the Nam Tok.

I will try the Veggetti with potatoes for hash browns. Anyone use it yet?

The Nam Tok was very good. I served it with Jessy's fresh rolls, jasmine sticky rice, and Thai iced tea.

Thai Nam Tok

Marinade Ingredients:
4 teaspoons thin soy sauce
4 teaspoons palm sugar
3 cloves garlic, sliced thinly
3 Thai chili peppers, cut into small pieces
juice from 2 medium limes

Salad Ingredients:
1 pound beef
1 Tablespoon fish sauce
juice from 2 medium limes
2 shallots, sliced very thinly
1/3 cup cilantro, coarsely chopped
1/3 cup mint, coarsely chopped
2 green onions, thinly sliced
2 Tablespoons *toasted rice
1/2 teaspoon roasted chili flakes
*I roasted uncooked Jasmine rice then put it in the coffee grinder to make a powder.

Instructions:
Mix marinade ingredients and marinate beef for several hours to overnight.

Grill beef over medium high heat until it's done. Let rest for a few minutes and then slice against the grain of the meat into very thin slices.

Combine the sliced beef with all of the other ingredients. Adjust the amount of herbs and spices to your tastes. The salad should be equally salty, sour, and hot. Serve warm with cabbage, cucumber, mint, and Thai basil.

Here is a link that might be useful: Veggitti