Phan Hoy Khaeng (Cockle Wraps) for dinner. I went to a fish and seafood store in Rotterdam for a kilo of fresh cockles, which was more than enough for myself for dinner and lunch the next day.
I’m used to having Cockle Wraps with sweet and sour peanut dipping sauce, the only type that my mother often made for us. It’s refreshing on top of lettuce or cabbage wraps with cockle, coriander, mint, cucumber, tomato, and bean sprout. My aunt in Vientiane introduced me to chili pepper dipping sauce for Phan Hoy Khaeng and I decided to make two types of dipping sauce for the wraps.