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Miang kum. Five pieces of betel leaf with lime, ginger, tomato, crunchy rice, finely chopped dried shrimps and crab meat, cured pork, chilli and peanuts.
Tod mun pla. Four pieces. Minced fish patties mixed with herbs and spices, served with chilli sauce and lightly dressed salad.
Slightly sweet Laotian marinated beef jerky.
Nok tod. Crispy golden deep fried marinated quails, served with Mum’s sauce.
Four pieces. Lightly battered deep fried marinated chicken wings.
Grilled marinated chicken skewers served with peanut sauce.
Four pieces. Fried vegetable puff pastry parcels. Filled with potatoes, peas, carrots, corn and onions. Served with sweet chilli sauce.
Four pieces. Crispy vegetable spring rolls lightly seasoned. Filled with carrots, mushrooms, onions and vermicelli noodles. Served with sweet chilli sauce.