These hors d'oeuvres, brought to us by chef and author Jeffrey Alford, are inspired by a traditional Lao recipe.



For the Sauce

For the Filling


  • Make the sauce: In a medium bowl, combine fish sauce, sugar, lime juice, and vinegar. Stir to combine; set aside.

  • Arrange the filling ingredients in attractive piles on a large platter. Place a platter or large bowl of the leaf lettuce nearby. Put out several bowls of the sauce. Allow guests to create their own bundles: Place a little coconut on a leaf, top with a pinch each of ginger, shallot, roasted peanuts, dried shrimp, lime, cilantro, and chile. Drizzle with sauce, roll into a bundle and eat immediately.