LAAB TAO

1 small Catfish
3-4 lbs. uncooked Snails (or)
1-2 lbs. Cooked Snail meat
2 bunches spinach
4 stalks lemongrass
4 –6 mak quer
1 bunch Asian long green beans
½ head young galangal
1 bunch green onions
1 bunch cilantro
1 bunch thorny lao herb
Ground toasted rice
Ground roasted dried red pepper

Wash all vegetables and herbs in preparation. Boil small cat fish in a large pot of salted water. Crush one lemongrass stalk with a heavy knife, break it into large pieces and add to the pot. Season with padek, salt and msg. If using uncooked snails, add now and cook until tops pop up. If using already cooked snails, just blanche slightly.

Meanwhile, thinly slice mak quer, Asian long green beans, galangal, lemongrass and thorny lao herb. Chop green onions and cilantro. Blanche or steam the spinach. Drain the soup, reserving the broth. Rough chop the snails. De-bone the cat fish and crush the meat in a mortar. In a blender, add the spinach and puree. Add fish broth to the mixture a little bit at a time. Do not make it too watery.

In a very large bowl, add the spinach puree, fish, snails and all the chopped herbs. Add ground dried red peppers and toasted rice. Season with fish sauce, salt and msg if needed.