Pla Tod
Crispy Fried Fish (Plain)
Yes, with a tweak: request no flour or starch coating on the fish, or specify a very minimal dusting if absolutely necessary for crispiness. About 2g net carbs per serving, lower than 9 in 10 Lao dishes.
What it is
A whole fish (often tilapia or snapper) deep-fried until gloriously crispy on the outside and moist within. Served plain, allowing the natural flavor of the fish to dominate, or with a keto-friendly dipping sauce.
Key ingredients
Whole fish, cooking oil, salt, pepper.
How to make it keto
Request no flour or starch coating on the fish, or specify a very minimal dusting if absolutely necessary for crispiness. Ensure no sugary marinade. Request plain, or with a side of keto-friendly Jeow Som. Omit sticky rice.
Say this to the waiter (Lao)
ປາທອດ, ຂໍທອດປາບໍ່ໃສ່ແປ້ງ, ບໍ່ໝັກນ້ຳຕານ. ຂໍແຈ່ວສົ້ມແບບບໍ່ໃສ່ນ້ຳຕານ. ບໍ່ເອົາເຂົ້າໜຽວເດີ້.
For Pla Tod, please fry the fish without flour or starch coating. No sugary marinade. Serve plain or with sugar-free Jeow Som. No sticky rice.
Watch out for
Flour/starch coating on the fish, sugary marinades or sauces.
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 ›
