Pickled Greens, Lao Style

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

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