Notes about Recipes in this book

• Lao imperial rolls (Pun gai yaw)

  • amystar on January 26, 2022

    far too salty. i should’ve known better. 1 tablespoon of fish sauce and half a tablespoon of salt to 10 ounces pork mince is way too much salt. it was inedible how salty this was, this has to be an error. my suggestion is two teaspoons of fish sauce and half a teaspoon of salt.

• Da's blistered green beans with bacon

  • MmeFleiss on January 29, 2025

    This dish has made me really excited to use his prik khing curry paste in more dishes. It's so good that I wanted to lick my plate clean.

• Prik khing curry paste (Naam prik khing)

  • MmeFleiss on January 29, 2025

    For me this was tastier than the all-purpose curry paste from Night + Market. I plan on using it in lieu of the red curry paste recipe in the book since the ingredient list is pretty similar aside from I think some cumin.

• Dry-fried rice noodles, a.k.a. phat Lao (Khua mee)

  • MmeFleiss on February 11, 2025

    Definitely a repeater; while it looks similar to phat Thai it doesn't really taste like it.

• Fried pork laap meatball lettuce wraps (Laap moo tod)

  • MmeFleiss on February 13, 2025

    didn't realize I was missing padaek until I was making this, so I subbed it with bagoong which is the closest thing I have. I I have no idea how much saltier that is than padaek, but with that sub I halved the fish sauce and it was perfect.

• Grilled pork chops (Moo ping [Moo yang])

  • MmeFleiss on February 11, 2025

    My ten-year-old loved these so much that he went back for seconds. We used boneless pork chops and they worked great.

• Charred chile jam (Naam prik pao)

  • MmeFleiss on March 04, 2025

    This is seriously addicting and a great flavor boost to simpler dishes. I simplified it by using my immersion blender rather than a mortar and pestle and it worked perfectly.

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