For tonight’s dinner in Vientiane, it was one of the family’s favorite dish, which is no other than Grilled Tilapia Fish Wrap (Pun Pa Nin; ພັນປານິນ; Miang Pa Nin; ໝ້ຽງປານິນ). It takes a bit of time to make this dish, having to clean the fish and grill it, then washing all the herbs and vegetables.
The only easy part about making Pun Pa is buying the noodles and two bottles of dipping sauce from Gok Pho Market.
Whenever I go to Laos, I would request Fish Wrap as one of the meals from my relatives. It just tastes so much better in Laos with all the fresh herbs and vegetables and the spicy dipping sauce that I don’t know how to make it myself. I should learn how to make the sauce one of these days.