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.
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.
