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1. TALAT MUANG FUANG MARKET
ADDRESS: M448+MG7, Vientiane, Laos
INTERVIEWEE: Miss Bang
🇱🇦PING NOK (BBQ BIRD): Stuff the birds with garlic, spring onion, MSG, salt, and sugar. Grill for 15-20 minutes.
🇱🇦PING MOU (PORK TONGUE):Boil the pork tongue until cooked. Marinate with lemongrass, garlic, salt, MSG, and sugar. Grill until browned.
🇱🇦AU MAK PHET (CHILI SAUSAGE): Mix ground pork, chili, garlic, lemongrass, shallots, salt, and MSG. Stuff into casings and grill for 20 minutes.
💸PRICE: Ping Nok + Au Mak Phet – 10,000kip / $0.51 USD | Ping Mou – 20,000kip / $1.02 USD
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2. MR KHAMON’S HOME
ADDRESS: Muang Fuang
🇱🇦FERMENTED SWALLOWS: start by pounding garlic, onion, spring onion, coriander, lemongrass, and local spicy pepper into a paste. Mix the paste thoroughly with the swallows in a banana leaf, then wrap it securely and clamp it onto a bamboo skewer. Cook the wrapped dish over a fire for approximately 30 minutes until it’s fully cooked and infused with the delightful flavors of the spices and herbs.
🇱🇦MONITOR LIZARD: Chop the meat of the lizard, add salt, MSG, garlic, and a bit of water to the meat. Fry the meat for 10 minutes. Boil the lizard skin for 15 minutes, then chop it and mix it with the meat. Add spring onion, galangal, lemon juice, mint, rice powder, and chili powder to the mixture. Season after cooking and mix everything together.
🇱🇦BAT IN BAMBOO TUBES: Wash the bat in water. Burn the hair of the bat, as they like the taste of the burn. Wash the bat again and cut it in half without cleaning. Mix together chilies, lemongrass, galangal (ginger), garlic, Sichuan pepper, MSG, and salt. Pound the mixture to create a paste. Pour the paste over the bat and mix it in. Add shallots, coriander, dill, spring onion, more MSG, more salt, and water. Put the bat in a bamboo tube. Add water to the bamboo tube. Cover the tube by stuffing a banana leaf in it. Cook the bat in the bamboo tube for 30 minutes.
#BEFRS #BestEverFoodReviewShow #BestEverLaosTour
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🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITOR » Ngọc Lê Hồng
COLOR & MASTER » Quí Nguyễn
PRODUCER » Mylinh To
LOCAL PRODUCER » Thongkhoon Sayalath
TRANSLATORS » (1) Anong and (2) Phai
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
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