If you don't have or don't like fish sauce, you can use soy sauce.
2 homegrown cucumbers
kosher salt
1 T vinegar
1 T canola oil
1/2 clove garlic, grated on a microplane
~1/4 t hot chili oil (to taste)
1 t sesame oil
1 t sugar
1 t fish sauce
1 t toasted sesame seeds
2 T roasted peanuts, chopped
1 fresh jalapeno, seeded and cut into slivers
Peel some of the skin off the cucumbers, in strips. Cut the ends off.
Place the cucumbers on a cutting board and whack them firmly but gently with a meat mallet, until they separate length-wise into three pieces.
You might want to cover them with some plastic wrap first.
Cut the smashed cukes cross-wise into bite-size pieces.
Sprinkle lightly with salt and pile them into a colander over a bowl.
Place the whole thing in the fridge for an hour.
Meanwhile, combine the remaining ingredients in a bowl that's large enough to hold the cucumbers.
Drain the cukes and toss them with the ingredients in the bowl.
Serve immediately.
The Johnson Family Cookbook