Kaipen with Jaew Bong Sauce (Mekong Weed with Chili Sauce)

Kaipen is produced in the city of Luang Prabang in Northern Central Laos. During the hot dry summer months, when the river level is at its lowest, the green algae, called kai, is gathered from the river bottom. It is washed in the river and then hung to dry. After a drying for a day, the kai is pounded and pressed into thin sheets along with vegetables which may include green onion, galangal, garlic and or tomato, and sprinkled with sesame seeds. The finished product resembles a large sheet of Japanese nori.

Jaew bong is a sweet and spicy Lao paste made with chilies, galangal and other ingredients. Its distinguishing ingredient, however, is water buffalo skin.  It is eaten usually by dipping Lao sticky rice or a raw/parboiled vegetable in it. It lasts for a long time, does not spoil easily and can be either on the spicier or sweeter side, depending who makes it. Characteristically, it is both sweet and spicy. It is probably the sweetest dipping paste/sauce in Lao cuisine.