Ping Pa (Grilled Fish) and Som Pak Kalampi (Pickled Cabbage) for lunch in Vientiane, Laos. Aunt Phone made the Pickled Cabbage herself rather than buying it from a local market. She said it is the only way to make sure Som Pak Kalampi is made in a proper way so you won’t get sick from eating it. She likes to put pig’s feet skin and tendons in the pickled cabbage with green onions and chili peppers.

Grilled Fish

Freshly cooked sticky rice was served next to Ping Pa and Som Pak Kalampi.



  1. Do u have a recipe? I want to learn how to make it. How did you cook the pig feet or tendon. Did you cook it first and put it in later when the pickels are done

  2. Hi Lita,

    Please see a video recipe by Laocook on Youtube. You can cook the pig feet or tendon and add that in before putting the som pak in a jar. That is how my aunt in Vientiane does it so you get that sourly taste as well.

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