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