The next few days of our Thai-Lao trip were interesting and now you’ll get to see some of the dishes we enjoyed.
One of the evenings, I tried a Lao “whisky bucket” which (I didn’t know at the time) is meant for several people to drink at once:
I had them hold the Red Bull (I don’t get drinking Red Bull at all) and just stick with the whisky and the mixer. It was good and in reality not as much liquor as it might appear.
We decided that we wanted to try some of the local Chinese cuisine, so we checked out a Chinese restaurant.
This is “kung bao ji ding” which is a spicy dish with fiery red peppers and peanuts.
This is sliced pork ears with scallion and cilantro. It sure was a lot better than it might sound.
One of my hobbies is eating “ma po tofu” in as many places around the world that I can find it. This version was pretty good, with just the right amount of hot spices.
An all time favorite: snow peas. Great with garlic!
I think they call this stuff “Chinese cabbage.” I call it “good eating!”
This is pan fried cabbage with chicken meat. Such a simple dish and yet so good.
This shrimp dish was an evening meal for me in Viang Vieng.
Previously, I mentioned that this was some of the grilled fare on offer in the evening in Vang Vieng, but I have to confess that it looked a lot better than it really was. I tried the sausage and it was very disappointing.
Former field engineer MJ Klein now lives in Taiwan, and writes articles that primarily feature photographs of travels of MJ and wife Hui-chen, plus daily goings on in the bustling island nation of Taiwan, and other places in Asia. Articles feature people, culture, food, situations and sometimes the trials and tribulations of traveling in places such as China, Hong Kong, Thailand, Laos and of course Taiwan.
