RECIPES OF LAOS

Ingredients

1 piece

5 stalks

2 pieces

3

2 small

1

3 slices

2 bunches

10

1 stalk

Three-layer pork (cut into strips 3 cm thick and 1 cm wide)

1. Peel off the outer skin, but do not wash the bon waan - if it is dirty, use a clean cloth to remove the dirt

2. Put the dried buffalo skin in a charcoal fire until they are a bit burned on the outside, then scrape off the burned part, cut the pieces into strips 3 mm wide and soak them in water

3. Sear the chilli peppers,  shallots and mak kawk in a charcoal fire, then tear into small pieces

4. Sear lemon grass in a charcoal fire, then wash it and crush it (with the flat of a heavy knife or with a pestle) just enough to bring out the aroma

5. Cut a section of the sa-kahn 3 cm long of its (thick) stem, then take off the hard outer skin and divide the section vertically into 10 slices

6. Put 1 1/2 beakers (3/4 pint) of water in a pot on the fire

7. Add the following: salt, pork, buffalo skin, sa-kahn, fresh chilli peppers, shallots, lemon grass, galingale and mushrooms

8. When the mixture comes to the boil, add the cleaned bon waan, cover the pot and leave it until the bon waan is completely cooked

9. Then spoon out the bon waan, pound it, add fish sauce to it and return it to the pot

10. Add the mak kawk and the dill

11. Taste and check the saltiness then transfer everything to a serving bowl, garnish it with the chopped spring onion and serve accompanied by dok nam panya