Spicy Cockle Salad (Larb Hoy Khaeng or Koy Hoy Khaeng) for dinner in Vientiane, Laos. It’s made the same way as making Larb Sien (Minced Beef Salad) with all the same herbs and seasoning. The only difference is adding mildly cooked Hoy Khaeng (cockles) as the main ingredient.
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Kaeng Nor Mai (Bamboo Shoot Soup) with pork for lunch in Vientiane, Laos. It’s quite difficult to find fresh bamboo shoot at one of the market in the center of Vientiane at the moment. A relative at Ban Lat Khouay went to pick the bamboo shoots on her land and boiled them for us.
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Ping Som Moo (Grilled Soured Pork Sausage) for breakfast in Vientiane, Laos. We bought the Soured Pork Sausage from the Organic Farmers Market at That Luang esplanade in Vientiane, Laos.
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Kaeng Kee Lek with Khai Mod Daeng (Cassia Leave and Ant Egg Stew) for dinner in Vientiane, Laos. My aunt bought the leaves that have already been boiled and ready to be used in cooking. She boiled the cassia leaves once just to make sure the bitter taste is not too strong before making the stew.
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Kaeng Pa Kho Sai Khai Mod Daeng (Fish and Ant Egg Soup) for dinner in Vientiane, Laos with Jeow Maak Len (Spicy Tomato Chutney) and steamed sticky rice. I have never eaten this type of fish soup with ant egg before. My Aunt Kiane loves to eat this soup as a kid living in Pakse, Laos so I went to the market with Aunt Phone and bought all the ingredients for the soup.
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