In Laos, mostly we get this kind of small fish from rice fields and small rivers. Today I have some leftover in the fridge, so I will make a stew with sour bamboo. The secrete ingredients here are fresh green 'mak khaen', ginger leaves, and basil (dark red flowers type or phak-e-too-dork lair).
1. Grill fresh chili first.
2. In a pot, add water about 1 bowl, bring to boil, Then add salt, lemongrass, sour bamboo, and small fish. After that, add slices of grilled chili.
3. Pound fresh green mak khaen in a mortar. Pour into the boiling pot, mix them together. Cook about 15 minutes. Add MSG and adjust the taste.
4. Add all sliced green herbs. Turn of the heat and serve :-)