What is the impression of padek at your restaurant? I think you make your own version of padek?

When I was reading the description of the Lao Cook feeds, I thought your Pon Pla must not be the kind that you would make in a mortar.

My parents often make an alternative version of Pon Pla where the fish is left in one big piece. Of course you cook the fish in a pot using the typical ingridients. The difference is that you take the fish out and place it in a bowl. You then mash the grilled peppers, garlic, green onions and add the liquid part. Then you add a bit of additional seasoning like more nam pla, a dash of sugar, and lime juices.

Then you pour the sauce over the fish. The cooked egg plants are not mash up but let stand around the fish so you can pick them with a ball of sticky rice. The Pon Pla is finished with some herbs on top.

Of course my parents only use a dash of sugar for us little kids. :)

always get to experience lotsa yummy food for sure! where u guys working?