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3 Nagas Lao

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From Food & Wine , SEP 2005

This is where I found the most exciting cuisine of my trip. I dipped fried chips of pressed river weed into jaew bong, a paste of dried shrimp, water-buffalo skin and sticky rice that was smoky and smoldering. And I tried the searing minced meat salad called larb, made with raw water buffalo, and a lemongrass-scented sour fish soup....MORE>>

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Last updated September 2005