Organic purple mangosteen (Garcinia mangostana) and Star Apple (Chrysophyllum cainito) for breakfast in Vientiane, Laos. Chrysophyllum cainito is known in Lao language as Mak Nam Nom.
Nam Varn Khao Lod Chong (Pandan Noodles with Coconut Milk) for dessert in Vientiane, Laos. My Aunt didn’t make this dessert but bought a few bags of Nam Varn from her favorite dessert stall at Khua Din Market (Talat Khua Din).
Hor Khao Tom for the Morning Alms Offering (Wrapping Sticky Rice in Banana Leaf) in Pakse, Laos. Khao Tom is a dessert made with sticky rice, coconut cream, salt, sugar, and additional ingredients for taste like ripe banana, mung bean, or black bean.
Making Ping Hoy (snail) for dinner in Laos. My cousin collected these snails, cleaned and boiled them, picked them out, then seasoned them with crushed garlic, lemongrass, Galangal, salt, and MSG.
Grilled Tilapia Fish (Ping Pa Nin) with Tomato Chutney (Jeow Mak Len) and Steamed Chinese Flowering Cabbage (Luak Phak Kard Sorm) for dinner in Vientiane, Laos.