Indian trumpet fruit salad (Soop Mak Lin Mai)

Ingredients

• 1 roasted Indian trumpet fruits
• 2-3 stalks of Vietnamese coriander (Phuk Phaew)
• 2-3 stalks of coriander
• 2 stalks of spring onion
• 1 table spoon of roasted sticky rice
• 1 table spoon of roasted white sesame seed  
• 2-3 chilies (or more)
• 1 tea spoon of stock powder
• 1/3 tea spoon of salt
• 1 tea spoon of fish sauce or fermented fish (Pa Daek)

Method

• Cut the roasted fruit into small pieces.
• Slice the Vietnamese coriander, coriander, spring onion and chilies. 
• Pound the roasted sticky rice and white sesame seed. 
• Put the Indian trumpet flower and the herbs together in a bowl and adjust the flavour with stock powder, salt, fish sauce or fermented fish. 
• Add the roasted sticky rice and the white sesame seed. Mix it all. 
• Transfer the salad to a plate and serve.