A Dish of Pounded Fried Catfish

Khoua Gnu Pa Leum

Preparation info

    • Difficulty


Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

  • About


  • 1 piece of pa leum (a large catfish—see previous recipe), about the size of a hand, deboned, washed and sliced into thin pieces, which are to be boiled in just enough water to cover, with salt and fish sauce—the liquid should be quit


Take out the boiled slices of fish and pound them together with the Kheuang hom until they are well mixed. Add the liquid in which the fish was cooked and mix well until you have a thick mixture (like a thick soup). Taste, and check the saltiness.

Put the pork fat in a pan and put the pan on the fire. Fry the chopped spring onion bulbs until they turn golden; the