This dish is mixed with snake head fish, garlic, galangal, lemon grass, tamarind bean, lime juice, basil leaves, tomatoes, fish stock and other ingredients.
This book is the result of her adventures in Laos, the stories of the people she met, the places she visited and, the food she tasted: drinking raw turkey blood with herbs in a tribal village, cooking Paradise chicken in a little guest house by the Kung Si waterfalls and others.Ant egg soup is Laotian dish made of ant egg. Natacha will trek for hours or even days in search of a good lunch. Funny and refreshing, fascinating and enlightening, Ant Egg SoupĬhoose your shipping method in Checkout. Ant Egg Soup is the result of her adventures in Laos, the stories of the people she met, the places she visited and, of course, the food she tasted: drinks raw turkey blood with herbs in a tribal village, cooks Paradise chicken in a little guest house by the Kung Si waterfalls and samples fried cricket during the Festival of the Golden Stupa are just a few examples.
So when Natacha found out that there was only one cookbook on Lao cuisine by the late king's chef, she promptly decided that the challenge of hunting down recipes and discovering a new gastronomy was just too tempting. She is a self-proclaimed food tourist - she can't think of a better way to experience a country and its culture than through its cuisine. Her obsession with food is such that, while others are lying comatose on the beach or cycling up mountains, she'll be down at the local market, elbow deep in produce, grilling people on where to find the best indigenous restaurants and cafes and jotting down recipes. She'll trek for hours or even days in search of a good lunch. Natacha Du Pont De Bie is no ordinary tourist.
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