Neung Pa Mak Nao (Steamed Fish in Lime Sauce) for lunch in Vientiane, Laos. This is a dish that my Aunt Phet in Pakse and Aunt Kian in Vientiane like to make for lunch or dinner at least once a month.

They like to use whole fish for steaming, rather than using a fish fillet. The Jeow (lime sauce) for the steamed fish is quite spicy. Neung Pa Mak Nao has a sweet, sour, spicy and salty taste and delicious with warm sticky sticky or Jasmine rice.

Neung Pa Mak Nao

Some people like to eat the Steamed Fish in Lime Sauce with Beer and it makes a better snack to go with Beer Lao than roasted peanuts with salt.