Pickled Greens, Lao Style

Name: Pickled Greens, Lao Style (Jum Som Phak Kad)
Cuisine: Luang prabang
Ingredients: 1 fresh red chilli pepper, finely chopped; 10 lettuces, washed; 2 (small) heads of garlic—place them in the hot embers of a charcoal fire, but do not let them cook as much as is usual in other recipes—then chop them finely; 3 sprigs of coriander, finely chopped; 3 (more) straight-bulbed spring onions, finely chopped; 1 piece of ginger, finely chopped; 2 straight-bulbed spring onions—crush the heads and then stuff them into the fish, which should also be salted and then placed in a bamboo holder, ready for grilling; 1 medium-size bowl (¾ pint) of som phak kad (pickled ‘greens’ of the cabbage family—); 1 small bowl (½ pint) of beef stock; fish sauce; 1 na (½ kilo) of rice vermicelli, cut into pieces of 3 cm; 2 round eggplants, cut into slices 1 cm thick and washed

Jum Som Phak Kad

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 pa keng (a barb), washed and gutted
2 straight-bulbed spring onions—crush the heads and then stuff them into the fish, which should also be salted and then placed in a

Asia
Laos
Side dish
Starter
Main course
Gluten-free
Spicy
Southeast Asia

Method

Grill the fish in its bamboo holder and set it aside on a platter.

Mix together thoroughly the pickled greens and the finely chopped ingredients (except for the coriander). Put this mixture on a platter and garnish it with chopped coriander.

Arrange the washed lettuces around the sides of a third platter and put the rice vermicelli in the centre. Place the slice