Prep all your vegetables. Wash cucumbers, Thai chilies, grape tomatoes, and lime. Cut grape tomatoes in half and remove stems from Thai chilies.

Cut cucumbers in julienne silvers. See photos above. Cut the Persian cucumber in half if cucumbers are large (this makes it a little easier to cut). Hold cucumber in one hand and with the other hand using a sharp knife cutting vertical lines of the cucumber. Then cut the cucumber in opposite direction to cut slivers off the cucumbers. This can be very tricky and dangerous so go slow when cutting your cucumber. I use the seeded middle (this will make it juicier) but this is optional.

In a mortar, add garlic, Thai chili pepper, and sugar. Using the pestle pound ingredients.

Add thin soy sauce and fish sauce (or vegan fish sauce). Squeeze lime into mortar. Mix well using spoon and pestle.

Add tomatoes and use the pestle gently pound/smush on grape tomatoes.

Add the slivers of cucumbers and gently pound and stir with the pestle and spoon.

Taste the salad and add salt (or fish sauce/vegan fish sauce) and sugar to your liking. The salad will have a pungent, spicy, salty, savory, and sour flavors.

Serve with sticky rice, vermicelli noodles, grilled meats, or your favorite side dish.