A switched up approach.

For third course, Chef Deth went a completely different direction in technique. Ma Der's jaew bong which was more of a paste and sweeter due to the addition of dry shredded pork (aka moo foiy in Lao, although we like to call it pork fuzz) became the coating sauce for sauteed shrimp. Knowing how amazing jaew bong's smoky flavors are we're wondering why we hadn't thought of that before - oh that's right, we hadn't had it prepared like this. Thank you Ma Der.

To keep things interesting spicy seen hang was thrown in sup naw mai for crunch and texture. The pinky-sized pieces fit well within scoops of bamboo, but was easier to eat one at a time. Another suitable jerky garnish was Ma Der's seen toop, a smashed version that yields stringy, meaty strands made crispier by flash frying (this was the crowd favorite). In fact, all the jerkies were preferred fried over fresh out the bag, especially kohk & sahk's pork, covered in all that caramelization goodness.

Khao Laam's khao laam is made the traditional way, with coconut milk, however theirs had a mild sweetness that Chef Deth took advantage of to offer as a savory course alongside turmeric grilled chicken. A tasty option as coconut milk goes well with any spice used in curry - plus look how pretty it looks served in its own bamboo case!