Mekong Cuisine Lao and Thai

**** You can find updated posts here and here

I'm not sure why I waited so long to visit. I recall seeing the new sign back in March of last year. Perhaps it was because Sang Deuan really never satisfied my craving for Lao food, even though it was fairly close to work.

Recently, for some reason, I've been craving Lao and Thai food....especially Lao...man, has it already been 8 years since we visited Laos? For some reason, Laos, especially Luang Prabang really got to me.

So, I decided to finally visit Mekong on one recent, bright, sunny day.

To get a measure of if I should go more toward the Thai or Lao side of the menu; I asked the Server, a very nice woman, who told me the family (I believe she is one of the owners) who runs this restaurant is Lao.

So in looking over the menu, I noticed a couple of my favorite Lao dishes, which I ordered.

Of course, I started with some Nem Khao, which was a very large portion.

Good lord, this was a lot of food. In terms of flavor, it was not bad; there was a slight touch of coconut something that some Lao restaurants don't include in their Nam Khao, but my favorite version that I had in Vientiane had in spades. The amount of herbs in this was decent, though it was really fried too hard.....almost all fried, so it lacked that textural contrast that makes versions, like the one at Vientiane Thai Laos in Garden Grove enjoyable. The rice was way too hard and the pieces of sour sausage, while quite large, would have been better chopped smaller, thus spreading the flavor thru the whole dish.

Mok Pa, fish cooked in banana leaves is another of my favorite Lao dishes; I make a steamed version at home, though I learned to make it on a brazier (Tao-Lo) in Luang Prabang.

The flavoring of this was good, nice dill, kaffir lime leaf, perhaps a bit short in spice. The fish was very moist; but the quality of fish wasn't to my liking as the flavor was very muddy.

Still, this was a decent meal; in terms of flavor, it was pretty close. I also noticed that there were several tables of Lao as I left....they ordered Lao dishes....everyone else; Thai. That set the stage for my next visit.

I had noticed that two tables had ordered the Sai Ou (Sai Ua), the Lao style pork sausage that is usually full of herbs. So I made sure to order it.

And of course I got some sticky rice. Man, this sausage was very good. The casing had been browned nicely and was crisp; the porkiness was very distinct, I loved the lemongrass flavor in this. The tamarind based sauce isn't really needed, but it does add another dimension. I took the leftovers home and the Missus loved it and the well prepared stick rice as well. From this point on; I'd order this on every visit; sometimes also having an extra order to go as well.

Unfortunately, the Mok Nor Mai didn't fare as well.

This steamed bamboo shoot dish really lacked flavor, though it did have the gooiness of something that's made with yanang juice. The earthy flavor of the bamboo shoots really needed a bit of heat, shallots, fish sauce, lemongrass, or something else to bring things together.

Next visit; well more sausage of course......

And the Lao version of Papaya Salad, which is usually a lot spicier and more pungent due to using Padaek and fermented crab.

This was fine; we'd ordered a heat level 3 on a scale of 1 to 5, not taking any chances, and should have gone up a bit. Not too bad; a bit of fermented funkiness, for some reason the papaya didn't seem as crisp as I prefer; but I'd have this again. I think of Lao papaya salad as being more savory than refreshing and this was a tweener.

Finally, on my last visit....well sausage of course; but I was curious about the Nam Tok. This was basically the See Nam Tok that I've had a local Lao places.

Basically, seasoned, seared beef, served with a sauce. Years ago, Asia Cafe made a decent version of See Nam Tok. I expected the beef to be on the chewy side and it was; the beef didn't seem to be seasoned, as it usually would have some lime, salt, lemongrass, or the like. The dipping sauce was quite weak; though it wasn't bitter as I'd experienced the last time I had this dish. Though bitter wouldn't have been bad since I enjoyed the flavor it added. Still this, while being quite a generous portion was very mild for my taste....I probably just enjoy the Thai style Neua Nam Tok I make at home a bit more.

Still....there's that sausage and the really nice folks here. Plus, I still haven't ordered anything from other than the first two pages of the menu...perhaps when the weather cools down I'll have some Khao Piak...and maybe, just maybe, It'll take me back to that little hawker booth located at the end of the Fresh Market in Luang Prabang. A lofty goal for sure....but one can always hope.

Mekong Cuisine Lao and Thai
3904 Convoy St
San Diego, CA 92111
Hours:
Tues - Thur 11am - 9pm
Fri - Sat 11am - 10pm
Sunday 11am - 9pm

Comments

[Jason]

Looks like the sausage is the "hook" that keeps dragging you back. Glad it's consistently good.

[kat]

a little hit or miss, at least the sausage seems consistent :)

[Kirk]

Hi Jason - Yep; great "bait" to keep me coming back in!

Hi Kat - Yes, that sausage is really good.

[Junichi]

The latest episode of Part's Unknown was Laos. Need to get my Lao fix soon!

[Kirk]

Hi Junichi - Was it? I gotta go check it out.

[TFD]

That Mok Nor Mai looks weird... and the papaya salad.

[Kirk]

But that sausage was very good TFD.

[Mscinda]

Hi Kirk! I love your posts on Lao and Thai foods. Have you tried making your own Lao sausages? (I haven't been keeping up with your blog as much as I would like.)I have been experimenting with making my own sausages the past few years, such as Lao sausages and lap cheong. I've had good success with Lao sausages (mostly due to experience in helping my parents make them). But I am still working on the lap cheong. It is difficult finding the right lap cheong recipe online. And the drying process worries me some.

[Kirk]

So nice to hear from you Mscinda! I hope all is well. We've been too busy to try out a lot of recipes and such recently. It sounds like you've got the Lao style sausage down. The Missus used to make the Northern version of Chinese sausage when She was a child. They used to hang it between buildings to dry in the cold air. Not sure that would work here though....