Often erroneously called ‘lemons’ in Laos, the lime is a small, green-skinned citrus fruit used as a souring agent in many dishes. Lemons, confusingly, share the same Lao name, mak naow. Lime juice compliments chicken, pork, duck or fish sa and beef lahp. In Luang Namtha it is not used in other lahp or beef sa. It is also added to fish or fowl soup. Wedges of lime are often used as a garnish allowing the diner to flavour food to taste. Lemon juice or tamarind juice is a substitute. Limes are also used to make a deliciously refreshing drink sweetened with sugar cane syrup.