It's a cucumber salad in the style of papaya salad, with coconut rice and grilled eggplant salad. We also had (not pictured) some flavored tofu with this -- I was inspired by the recipe for Khao Man Som Tam (papaya salad with coconut rice and sweet pork). The combination of the cucumber salad, rice and sweet tofu was superb -- I kept making myself perfect little bites with a bit of each on my fork. The coconut rice in particular was the best version I have ever made: the secret is coconut cream instead of milk, and a bit of sugar. (Who'd have thought adding extra fat and sugar would make something taste better?)
For veganizing, I replaced fish sauce and dried shrimp with a healthy dose of toasted and ground tua nao. I didn't have a mortar and pestle for the cucumber salad, so I just bashed everything a bit in a bowl.
