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Laos’ cuisine does a wonderful job of using every single part of an animal, literally from head to toe, nose to tail. Moo Yang – grilled marinated pieces of pork, but this plate also including a few special organs. The Sin Luak, blanched intestines, so delightfully chewy. The meat is cut thin but dipped in boiling water so quickly that it retains a soft, near-raw texture. The plate came with a complete mix of parts and we got some sections of intestine, a bit of rubbery stomach, and a several rich bites of liver. Laap Pia, the familiar pork salad flavored by a ladle full of green and brown digestive juices, the cow bile so loved by both the heart and tongue of Laos people. The powerful bitterness was backed by a slow-burn from those entire raw chilis. Roasted rice powder gives the dish a smoky aroma, several squeezes of lime makes the tongue tingle, and a small mountain of local herbs, including heaps of Laos mint and culantro, keeps things fresh and wonderfully fragrant. The soup gave some balance to the meal, it was a sour Tom Som (just means ‘sour soup). hot and so sour while also feeling very nutritious. No need for adding coconut milk, extra salt or sugar, the wholly natural ingredients give each dish all the flavor power they need.
Map : https://her.is/2PsW3TD
