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« Vancouver - The Capilano Suspension Bridge, Anime Revolution, and Other "Stuffs" | Main | SGV: Sea Harbour Dim Sum; Norton Simon Art; Nha Trang Soups »

Monday, 15 May 2017



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


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


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

Hi Kat - Yes, that sausage is really good.


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


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


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


But that sausage was very good TFD.


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.


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....

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