ping pa (grilled fish)
Ping pa is a traditional Lao dish featuring whole fish marinated with herbs and spices, then grilled over an open flame. It is celebrated for its smoky flavor and aromatic herbs, making it a staple at communal meals and festive occasions in Laos.
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Ingredients
- 1 medium fish
- 2 stalks, chopped
- 1 inch piece, sliced
- 3 cloves
- 2 tablespoons
- 1 tablespoon
- 2 small
- a handful
Where this dish lives in the atlas
Dishes can belong to more than one culinary culture. These claims show origin, variation, diaspora, influence, or contested relationships when the atlas has source-backed context.
- OriginPrimary displayUncited · medium confidence
Lao
Backfilled from legacy dishes.culture_id during Phase 0B research-ingest foundation.
Last updated 4/1/2026
This dish originates from Laos where the abundance of fresh river fish and the practice of grilling over charcoal have long been integral to local culinary traditions.
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