2. Season the juice with the chiles, nam pla, and lime juice. Chill well. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days.)
3. Taste the soup and adjust the seasoning, if necessary. Serve, garnished with the reserved minced cucumber, mint, cilantro, and crabmeat or shrimp, if using.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.