Piquant Soup of Catfish

Name: Piquant Soup of Catfish (Tom Jaew Pa Ngon)
Cuisine: Luang prabang
Ingredients: a lime; chopped coriander leaves; chopped spring onion leaves; salt and fish sauce; 2 (small) heads of garlic, these four ingredients to be cooked in the embers of a charcoal fire and then peeled and pounded together, to constitute the Kheuang hom; 5 (small) shallots, these four ingredients to be cooked in the embers of a charcoal fire and then peeled and pounded together, to constitute the Kheuang hom; 3 sweet young round eggplants, these four ingredients to be cooked in the embers of a charcoal fire and then peeled and pounded together, to constitute the Kheuang hom; 6 pa gnon (the kind of catfish)—gut them, cut off their heads and tails and wash them; 3 fresh chilli peppers, these four ingredients to be cooked in the embers of a charcoal fire and then peeled and pounded together, to constitute the Kheuang hom

Tom Jaew Pa Ngon

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

Asia
Laos
Fish course
Side dish
Pescatarian
Southeast Asia
Spicy
Gluten-free

Method

Put a little water in a pot and put the pot on the fire. Sprinkle some salt on the water. When it comes to the boil, add the fish and sprinkle some fish sauce over them. Leave the fish until they are cooked, then transfer them to a serving-dish.

Put the Kheuang hom int