A Marinated Fish Salad from Traditional Recipes of Laos by Phia Sing

Ingredients

• 2 dried chilli peppers, cut up, mixed together to form the kheuang hom
• 5 (small) shallots, sliced, mixed together to form the kheuang hom
• 3 leaves of Kaffir lime, cut up finely, mixed together to form the kheuang hom
• 1 piece of young galingale, cut up, mixed together to form the kheuang hom
• 2 (small) heads of garlic, sliced, mixed together to form the kheuang hom
• 3 stalks of lemon grass, finely chopped, mixed together to form the kheuang hom
• coriander, chopped
• salt
• the eggs of the pa va—quantity equivalent to a hen’s egg—grilled in a wrapping of banana leaf
• the intestines of the fish (if clean), similarly treated (and cut up)
• the skin of the fish, boiled and then cut up
• spring onion leaves, chopped
• 1 small bowlful of nam padek, cooked