Shrimp lettuce wraps (Phun Kung; ພັນກຸ້ງ; ໝ້ຽງກຸ້ງ) with spicy fish wrap dipping sauce (Jeow Phun Pa; ແຈ່ວພັນປາ) for dinner.
It was a quick and easy dinner with cooked shrimps wrap in lettuce, cucumber, tomato, mint, coriander, and a small spoonful of spicy fish wrap dipping sauce.
I don’t know how to make Jeow Phun Pa; ແຈ່ວພັນປາ. Both bottles were bought from two different traders at a local market in Vientiane, Laos.
