Rama-a-Bathing

The origins of this dish are unclear, but the name suggests that it was probably created in honor of a Thai king (Rama) by a palace cook. The “bathing” describes the way the meat is presented, floating over a sea of greens and sauce. The Thai use pak bung in this dish; a lush creeper growing in or near the water. Young leaves of spinach or any tender leaf vegetable will substitute beautifully.