Catfish cut into large hunks, boiled and pounded with a paste called kheuang hom, spring onions (US: scallions) and garlic. The paste is then fried.
Any catfish are used in this dish. Pork skin is fried and pounded with lemon grass, chillis and shallots and then mixed with chunks of fish, minced pork and pounded again. Herbs and spices are mixed in and the mixture is then carefully wrapped in banana leaves and cooked over charcoal.
A particular small catfish is used in this dish. Pork skin is fried and pounded with lemon grass, chillis and shallots and then mixed with chunks of fish, minced pork and pounded again. Herbs and spices are mixed in and the mixture is then carefully wrapped in banana leaves and cooked over charcoal.
A salad made with catfish 'cooked' in lime juice, like ceviche, Yard long beans and different varieties of aubergine (US: eggplant) are finely sliced and mixed with raw fish along with garlic, spring onions, mint and crushed rice cakes. Traditionally eaten using lettuce leaves to scoop up the ingredients into little packages.
