Boiled Chicken (Tom Kai) and Spicy Hog Plum Dipping Sauce (Jeow Maak Kork) for lunch in Vientiane, Laos.

Boiled Chicken

Boiled Chicken

Spicy Hog Plum Dipping Sauce

It was a delicious meal with freshly cooked sticky rice to dip in the Jeow Maak Kork between spoonfuls of the chicken broth and bites of the tender chicken.

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