- 1 1/2 cups rice wine vinegar
- 1/4 cup palm sugar
- 2 tablespoons fish sauce
- 2 dried Thai bird chiles
- 8 ounces watermelon flesh, cut into 1-inch cubes
- Serving suggestions: cheeses, meats, crackers and dried fruit
Add the rice wine vinegar, palm sugar, fish sauce and dried chiles to a saucepan and bring to a boil. Place the watermelon into a bowl over an ice bath. Once the liquid comes to a boil, pour over the watermelon and stir to combine until the mixture has cooled.
Add to a platter of cheeses, meats, crackers, dried fruit, etc.