Description
This is the only Laotian restaurant in Orange County, and it does a great job of representing the country's cuisine. Diners at Vientiane's four tables always ask for wicker baskets of sticky rice, and most also get at least one order of mok pa, a type of fish tamale in which the meat is steamed inside a banana leaf, bones and all, until it nearly jellies--brilliant. You also eat jellied meat in the nam ka in the form of pork skin, but the gelatinous nature of the dish is counterbalanced by crispy, lemongrass-tinged sour sausages and toasted rice lurking at the bottom.
