Luak Ching Phak Gup Paa Daek
Boiled Assorted Meats with Fermented Fish Dipping Sauce
Yes, with a tweak: ensure no sugar is added to the dipping sauce. About 4g net carbs per serving, lower than 8 in 10 Lao dishes.
What it is
A rustic Lao dish featuring a platter of simply boiled assorted meats (such as beef, pork, liver, tripe) and fresh low-carb vegetables, served with a pungent fermented fish dipping sauce (jeow paa daek).
Key ingredients
Assorted meats (beef, pork, offal), lemongrass, kaffir lime leaves (for boiling), fresh low-carb vegetables (cabbage, green beans, cucumber), for dip: fermented fish paste (paa daek), chilies, lime juice, fish sauce.
How to make it keto
Ensure no sugar is added to the dipping sauce. Focus on the boiled meats and low-carb vegetables.
Say this to the waiter (Lao)
ສຳລັບລວກຈິ້ມຜັກກັບປາແດກ, ຂໍຢືນຢັນວ່າບໍ່ມີນ້ຳຕານໃນນ້ຳຈິ້ມປາແດກ.
For Luak Ching Phak Gup Paa Daek, please ensure no sugar is added to the dipping sauce.
Watch out for
Hidden sugar in the dipping sauce.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Lao menuAll 161 Lao dishes ›
