My relatives in southern Laos eat a great deal of fish. They especially love to eat Laap Pa Tong on a regular basis. When I asked the relatives in Vientiane what is the best fish to make Laap Pa and they all said it’s not other than Pa Tong.
The first time I’ve eaten Laap Pa Tong was during my first trip to Champassak Province in January/February of 2007. My parents and I went to visit my grandmother and the relatives bought some Pa Tong (still alive) and made Laap Pa Tong with fish soup for lunch.
There were three to four aunts busy making the dish in the open kitchen. One of the aunts cooked a portion of the Laap Pa just in case one of us didn’t want to eat the raw version of it. I tried both the raw and cooked version and managed to captured a few photos for keepsake.