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Seafood

Introduction

The Mekong region abounds in an exceptional abundance and diversity of seafood. This culinary richness is the result of the favorable geographical location of these countries, bordered by vast stretches of sea. Although Laos has no access to the sea, it has developed a cuisine rich in freshwater fish from its many rivers and lakes.

Seafood tasty temptations

In Vietnam, seafood is omnipresent in the national cuisine. From fresh fish caught in the waters of the South China Sea to shrimps, crabs and mollusks grown in the mangroves, Vietnamese dishes are bursting with marine flavors. Specialties such as Pho (seafood version), Goi Sua (jellyfish salad) or Hu Tieu Nam Vang (noodle soup with seafood and pork) are perfect examples.

Cambodia enjoys direct access to the Gulf of Thailand, from Kampot to Kep. Cambodian cuisine often features these seafood products, as in the traditional dish Chaa Kdam Meric Kchai, fried crab with green pepper, Chean Choun, a fish dish with ginger and soy, not forgetting the iconic Amok Trey - the famous steamed fish curry.

Although Laos is a landlocked country, it has developed a cuisine rich in freshwater fish from the many rivers and lakes that flow through the country. Mok pa, fish steamed in banana leaves, is a perfect example. We could also mention Ping pa, a Laotian-style grilled fish seasoned with local spices and served with another regional favorite, glutinous rice.

Finally, Thailand, with its long coastline bordering the Andaman Sea and the Gulf of Thailand, is renowned for the quality and diversity of its seafood. From pad thai (noodles sautéed with shrimp) to fish curries (Hor Mok) and crispy oyster omelettes (Hoi Thod), Thai cuisine makes the most of seafood.
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