My relatives in Pakse, Laos were busy in early September cooking for Boun Heun. One of the dishes to make for the guests attending the party was Som Phak Kalampi ສົ້ມຜັກກະລ່ຳປີ (soured cabbage) or (pickled cabbage).
When you make soured cabbage the traditional way, using smoked pig’s ears and feet is a must!
