Fish Head Soup Made with Sangoua

Name: Fish Head Soup Made with Sangoua (Or Sod Hua Pa Sa Ngoua)
Cuisine: Luang prabang
Ingredients: 1 handful white mushrooms, to be washed after the bottoms of the stalks have been cut off, and then torn into pieces; salt and padek or fish sauce; 1 handful phak tam nin (a climbing plant), the young tender leaves only; 1 stalk lemon grass, to be in a mortar and pounded together*; sticky rice—what you can pick up with the fingers of one hand—uncooked, but previously steeped in water, to be in a mortar and pounded together*; 2 sweet young round eggplants, sliced vertically and washed; 5 large fresh chilli peppers, to be in a mortar and pounded together*; spring onion leaves, chopped; 5 (small) shallots, to be in a mortar and pounded together*

Or Sod Hua Pa Sa Ngoua

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

the head and tail of a

Asia
Laos
Side dish
Starter
Pescatarian
Southeast Asia
Soup
Gluten-free

Method

Put 1 big metal jugful (1½ pints) of water in a pot. Put the pot on the fire. Add salt and the pounded ingredients. Bring all this to the boil. Then add the pieces of fish, the eggplants an