Laos may not have a coastline, but it’s got plenty of bountiful rivers (including the muddy Mekong), and catfish is a common catch. Though it can be prepared in a variety of ways, and is often steamed and put in stews, for this particular presentation the catfish fillets are mixed with rice flour and fried until crispy. A dressing made of fish sauce, chiles, palm sugar, garlic, and a hefty dose of lime juice makes this dish bright to the point of incandescence. Sliced red onion and yellow mango are other common additions, and toppings often include sliced mint leaves and toasted cashews. At Thip Khao, Luangrath also likes to add diced firm avocado; it’s not traditional, but the creaminess helps to offset the acidity of the dressing, while complementing the crispy batter of the fish.

Web editor: Wang Xiaoxuan

Reviewer: Shen Fei