Lunch in Pakse, Laos to treat my father to his favorite dishes. It was no other than Red Ant Egg Salad (Koy Khai Mod Daeng; ກອ້ຍໄຂ່ມົດແດງ; Koy Khai Mod Som; ກອ້ຍໄຂ່ມົດສົ້ມ), Spicy Puree of Cooked Fish (Pon Pa; ປົ່ນປາ), Grilled Fish (Ping Pa; ປີ້ງປາ), and Pickled Mustard Greens (Som Phak Khard; ສົ້ມຜັກກາດ).

Khai Mod Daeng

Khai Mod Daeng

Khai Mod Daeng

We bought more ant eggs this morning at the market. I took a few pictures of the ant eggs after doing the dishes.

Koy Khai Mod Daeng

When I found out what we were going to have for lunch. I made sure to order a plate of Lao Green Papaya Salad (Tam Maak Hoong; ຕໍາໝາກຫຸ່ງ) down the street from my aunt’s house.

Lao green papaya salad

I knew that was something I could eat next to the Grilled Fish. My relatives use three to four times chili peppers in their cooking and I couldn’t even eat the Pon Pa more than two to three bites.

Spicy Puree of Cooked Fish

There were like 20 relatives eating with us. I was able to to take a few photos of the food where I was sitting with all the young people section. I gave the Koy Khai Mod Daeng a try by taking a few small bites with all my cousins cheering me on. They wouldn’t let me say no and said that I must try it at least once in my life.

Pickled Mustard Greens

I can’t say I like the Ant Eggs Salad or not. I would have to gather enough courage to try it again in the near future, perhaps with cooked ant eggs instead of raw eggs like this time.

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