But then again…there’s jaew makok.

Makok, often referred to as a Lao/Thai olive, is the fruit from the spondia tree. The sour fruit is used in Issan somtam or tam mak hung in Lao. When grilled over charcoal the thin layer of pulp around the stone is also be used in a delicious jaew or dip, along with shallots, garlic, chillies and crispy pig skin. The young leaves of the tree are also eaten uncooked with many dishes.

Jaew makok makes a great accompaniment with ginger marinated and grilled catfish.