Thread: bok lahong

Thanks! Depending on my mood and what I have when I bok it, I use shrimp paste as well. Since I've eaten the Laotian version, I'm hooked on it. I'm trying to make their version using palm sugar and tamarine (sp??).

Originally Posted by BeautifulApsara

Your boklahong look really delicious. I like to have my papaya salad mild spicy with the shrimp paste sauce. That way I can enjoy the flavor.

I just also love it
but seriously i need to wait mom to prepare ...
I can do also but seem mom is better hehe
Not a crab but also a shrimps