Suea rong hai

Suea rong haiserved on a dish

Suea rong hai(Thai:เสือร้องไห้,pronounced[sɯ̌arɔ́ːŋhâːj];Lao:ເສືອຮ້ອງໄຫ້,pronounced[sɯ̌ahɔ̂ːŋhȁːj];Northeastern Thai:เสือฮ้องไห้,pronounced[sɯ̌ahɔ̂ːŋhàːj]) is a Lao and Northeastern Thai local food cooked frombrisketof beef, flavored with spices, grilled rare, sliced into small pieces, and served with sticky rice and other dishes. Its name is based on a local myth, which means "crying tiger".

Dipping

Namchim chaeo

Lao Suea hong hai

The originally dipping sauce callednamchim chaeois also known as sour and spicy chili dip which is made from standard vegetables and spices. The ratio of ingredients and taste is up to the vendor's recipe which has special ingredients such as tamarind sauce instead of lemon juice and red onion and roasted chili. In Laos, there are a variety of dipping sauces, some of them contain cow bile that provides a slightly bitter taste.

Standard ingredients

1. 2 tablespoon of powdered chili.

2. 1 tablespoon of coconut palm sugar.

3. 1 tablespoon of roasted rice.

4. 1 tablespoon of lemon juice.

5. 2 tablespoon of fish sauce.