A favourite breakfast dish here in Laos is khao jee pâté. Variations are also popular in Vietnam where it is known as bánh mì and in Cambodia, nom pang.

Laotians enthusiastically accepted the baguette when it was introduced during the French colonial period. In Vientiane, baguettes are sold on street corners and in the local markets but with a distinctly local twist. Warmed over a charcoal brazier, split down the middle, smeared with pâté and stuffed with pork, raw papaya, pickled vegetables and a lick of hot chilli sauce, the baguettes make a satisfying breakfast when served with thick, sweet Lao coffee.

I recently spent an afternoon doing shots khao jee pâté for Stockfood. The great thing about stock food photography is that you get to eat your work.