Khai is a riverweed that is harvested by hand and made into khai pene, a surprisingly tasty Lao snack. From December until the end of February, khai is collected from the Mekong’s many tributaries, then washed, sun-dried, flattened into sheets and seasoned with sesame seeds, garlic, tomato and spring onions.
Khai pene is flash-fried or grilled until crisp and served with jeow bong, a sweet, spicy chilli paste – and often, a cold bottle Beer Lao. It’s the perfect bar snack.
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