Main Ingredients : Fermented Fish
Key Spices Used : Lemongrass, Galangal, Softneck garlic, Shallot, Kaffir lime leaves, Spring onion, Hoary basil
Cooking Method : Steam
Taste : Mild salty from fermented fish
Cultural/Traditional Significance : In every part of Laos
Local Popularity : No
It commonly available in restaurants/street food stalls : No
It seasonal : No
Key Spices Used : Lemongrass, Galangal, Softneck garlic, Shallot, Kaffir lime leaves, Spring onion, Hoary basil
Cooking Method : Steam
Taste : Mild salty from fermented fish
Cultural/Traditional Significance : In every part of Laos
Local Popularity : No
It commonly available in restaurants/street food stalls : No
It seasonal : No
