Lao Cuisine
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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.
8 ingredients
smokyherbalsavoryspicytangy
Culinary DNA Preview
Lao80%
Thai20%
Ingredients
- whole freshwater fish (such as catfish or tilapia)1 medium fish
- lemongrass2 stalks, chopped
- galangal1 inch piece, sliced
- garlic3 cloves
- fish sauce2 tablespoons
- lime juice1 tablespoon
- fresh chili peppers2 small
- fresh herbs (cilantro, mint)a handful
Method
Steps not available
Origin Story
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.
Techniques
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