3 tbsp rice vinegar
1 tbsp fish sauce
2 tbsp brown sugar
1/2 english cucumber, chopped
2 tbsp fresh cilantro, chopped
1 tbsp fresh mint, chopped
Combine the vinegar, fish sauce and sugar, stirring until the sugar has dissolved. Stir in the cucumber, cilantro and mint.
2 cups corn, about 3-4 ears fresh corn
1 clove garlic, finely minced
1 green onion, chopped
a pinch or two of cayenne, or more to taste
salt and freshly ground black pepper, to taste
2 medium eggs, slightly beaten
1/3 cup rice flour, 1 tbsp more if needed
oil for frying
Heat a nonstick skillet over medium-low heat and add a bit of oil to coat the pan evenly.
Serve immediately with the cucumber sauce.