I was on the phone with Aunt Phone a couple of weeks ago and she was about to make dinner. Aunt Phone just finished filleting Pa Tong (Spotted featherback, Notopterus chitala) and will be making Larb Pa Tong (Fish Tartare) in a couple of hours. I asked her to make a video recording of the process. Aunt Phone told me that she will be making it Pakse style, meaning she will not use roasted green aubergine in the dish.
Aunt Phone prefers to heat Larb Pa Tong in pan rather than serving it raw like most of my relatives in Pakse. This is what a cooked version looks like. It’s a pity that we don’t get to see the fish soup and steamed sticky rice.