Perhaps this exotic dish would be too challenging for most Westerners to appreciate but for the locals, it’s really an umami bomb and complexity which one could memorize its symphony of tastes and aroma forever more.
Basically the lightly bitter aftertaste of the sadao leaves or flowers would be mixed with shredded grilled river gourami and a host of either slices of cucumber, star fruit, young mango, variety of herbs, and tamarind sauce with add in chopped garlic & chillies after topping with crispy fried shallots.