Animal from the forest

“What are you eating, Khamsouk?” “Animal from the forest!” I peer at her plate of brownish stew with sticky rice accompaniment. Unidentifiable, I muse, but maybe barking deer. Best not to enquire further. Khamsouk, Kees and I were in a roadside restaurant in Pak Mong at 11 in the morning having lunch on our way from Luang Prabang to Luang Namtha. We were eating early because the road between here and Oudomxai (60 km) was so bad we would not arrive at Oudomxai for lunch before 2 pm, a potential disaster for all those Lao with clock-work tummies set at mid-day for aharn tian (lunch). Kees and I had ordered fer, a Vietnamese-inspired noodle soup ubiquitous throughout Laos. We hadn’t had a chance to eat fer on this trip so we were hanging out out for it. In the rush to get our “fix” we had missed the trays of pre-prepared dishes lurking in the shopfront glass cabinet. But Khamsouk hadn’t! Oh well, I thought, peeved at missing the opportunity to sample bush tucker, at least fer is the best dish for not getting the trots while travelling! (Such considerations are necessary on a long, steep and winding road with no loos and lots of exposed cliff faces). In Khamsouk’s opinion, the unidentified meat was too spicy so she didn’t finish it, but she was delighted to identify the other dishes in the display cabinet for us.  Here they are:

Frogs
Tasty frogs (kop) with crunchy bits and cute feet
Animal from the forest
Animal from the forest
Jeow padaek
Dry fermented fish relish, jeow padek
Bamboo larvae
Dry fried bamboo larvae

The shop also served vegetable soop, an aw lahm (spicy stew), steamed local vegetables pak neung, two different kinds of insects, smoke dried meat siin yang (source unknown) and grilled baby fish. After finishing the photographs and buying snacks for the journey we got back on our way, with one stop to pour water on the brake linings at a local village, where Khamsouk showed us the local guava mak sida – very delicious. New leaves from the guava tree behind her are finely chopped and put in Akha pork balls.

Khamsouk and guava
Khamsouk holding local guava mak sida by tree

She also showed us a wild vegetable growing close to the local water source – pak hart. It is steamed to be eaten with a jeow, and added to stews (both aw and gaeng). It has a numbing effect on the tongue.

pak hart
pak hart

We arrived in Oudomxai at 3 pm and finally in Luang Namtha at 8 pm – 11 hours and 308 km from setting out from Luang Prabang. Goodness, we needed that Beer Lao when we arrived at The Boat Landing!