Laos shares its border with China, Cambodia, Vietnam, Thailand and Myanmar with the Mekong River flows from the north to the south. It is graced with mountains, plateaus, rivers and streams. The book features of the people she met, the places that she had visited and of course the food she savoured.Lao People’s Democratic Republic (Lao PDR) is a land-locked country with a population close to seven million. Natacha Du Pont De Bie is a food tourist who wrote about her food hunting experience in Laos.
If you want to know more detail of ant egg soup, you can read ‘Ant Egg Soup: The Adventures of a Food Tourist in Laos’ by Natacha Du Pont De Bie. No crunchy legs and heads as with most insects. They said that the textures of the red ant eggs is a little like soggy puffed rice. As much as i review that the thing it reminded them of most popular ‘Tom Yung Koon’ that they can bought in any Thai restaurant in the world. I heard that the Red ant egg soup or ‘Gaeng Kai Mot Daeng’ has to be about as unweird types of insects food. I learn that most of people in Vientiane prefer charcoal even though they have a gas burner. This dish is known as ‘Red Ant Egg’ or also known as ‘Gaeng Kai Mot Daeng’. I learn that ant egg soup can be made by using red ant egg as main ingredients. It can be made by using ant egg as the main ingredients and add some of tomatoes and green onions into the soup. Rather than adding chicken, fish, mushrooms, and other types of vegetables to the soup. I get the information that ant egg soup may made other ingredients such as ant egg and chili pepper with mushrooms dipping sauces.
It is the perfect seasonal soup as the eggs are produced in the hot season.Īs much as i heard that there are plenty of ant egg that is available at the local market in Vientiane.
This dish is mixed with snake head fish, garlic, galangal, lemon grass, tamarind bean, lime juice, basil leaves, tomatoes, fish stock and other ingredients. Ant egg soup is Laotian dish made of ant egg.
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