The meal started with a rather epic assortment of grilled meats and dipping sauces. Kyle made "Sai Ua" -- A spicy herbed sausage. I made beef skewers marinated in a curry paste heavy on lemongrass and ginger, as well as bacon wrapped enoki mushrooms. This was all served with an assortment of herbs, lettuce leaves and purple sticky rices as well as various dipping sauces. John made a Laotian roasted tomato sauce called Jeow Marg Len and I made another out of roasted eggplant called Jeow Mak Keua. We had to have the Thai standby -- Nam Jim (think Nuoc Cham, but slightly different).
John and Taryn made a killer version of Pad Thai, Adam crushed the pounded mango salad with all kinds of unusual fish based ingredients, and we had an aromatic chicken curry. The meal finished with a tray of SE Asian fruits including Mangosteen, Long An, Rambutan and Mango, served with sweet coconut sticky rice. This was a meal to remember.