Khua Pak Bong

Khua Pak Bong

Stir Fried Water Spinach or Water Morning Glory with pork belly (Khua Pak Bong with Sien Moo Sarm San; ຂົ້ວຜັກບົ້ງໃສ່ຊີ້ນຫມູສາມຊັ້ນ) for lunch. I used soy sauce, fish sauce, salt, sugar, and black peppers for seasonings.

Stir Fried Water Spinach

My relatives usually put crushed garlic in the oil before adding the meat. Since I have allergy to garlic, I try to minimize eating it as much as possible and didn’t add it to this Stir Fried. It was a quick and easy meal served with warm sticky rice and Jeow Mak Len (Spicy Tomato Chutney).

Stir Fried Water Spinach

I used to eat a great deal of Khua Pak Bong as a kid in Laos, especially during the time my Mama was away serving in a rural area of Laos as part of medical school program. She had serve at a remote area of Laos where there is no electricity, doctor, or hospital for a certain amount of time.

Stir Fried Water Spinach

My father was not working at the time and was attending Dong Dok University. My Mama only gets monthly rice rations as salary working for Mahosot Hospital. Normally she would have patients to attend to after working hours but when she was away we had to make the best of the situation.

Stir Fried Water Spinach

We didn’t have much to eat and everyday after school I would go pick Pak Bong that grew in Nong Bone area. I would buy a little bag of pork oil fat to make Khua Pak Bong for my siblings. Sometimes the only seasoning to put in the stir-fry was salt when we ran out of soy sauce and fish sauce.

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