Steamed Fish and Tomato Chutney

Steamed Fish and Tomato Chutney

Steamed Fish (Neung Pa) and Tomato Chutney (Jeow Maak Len) for dinner in Vientiane, Laos.

jeow maak len

steamed fish

My aunt added Phak Bong (water spinach) and Phak Kalampi (cabbage) to the side of the fish. It was a simple but delicious dinner with freshly steamed sticky rice served next to the main dish.

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