michel: at that time, we never know. antny: in those days, back in the 60s and 70s mama vaughn: 60, yeah. micl: yeah. anthony: usaid and cia had a lot of, let s say, overlap. anthony: mama vaughn, who i met here on my last trip is making lunch. an elaborate spread of dishes whose recipes are left over from imperial times. anthony: mm, so what do we have here? mama vaughn: this is lon song fish from mekong. we cook with shallots and garlic and chili, and coconut milk. and pork. anthony: crab? river crab? mama vaughn: crab. river crab, yeah. anthony: mm! mama vaughn: see? anthony: it s good. michel: mm-hm. mama vaughn: it s only in luang prabang anthony: you could eat the shell? mama vaughn: yes. anthony: mm. mama vaughn: and fish with pork grill. michel: all in banana leaves mama vaughn: banana leaves. mm. and then this is ginger sauce. eat the pork skin. anthony: pork skin, of course. and we have to have sticky rice. michel: yeah, stick
mama vaughn: see? anthony: it s good. michel: mm-hm. mama vaughn: it s only in luang prabang. anthony: you could eat the shell? mama vaughn: yes. anthony: mm. mama vaughn: and fish with pork grill. michel: all in banana leaves mama vaughn: banana leaves. mm. and then this is ginger sauce. eat the pork skin. anthony: pork skin, of course. and we have to have sticky rice. michel: yeah, sticky rice. mama vaughn: okay, bon appetit! anthony: food like this, uh, this is an imperial dish, a, a royal dish? mama vaughn: mmhm. anthony: have these disappeared, these recipes, or are they still here? they still are? mama vaughn: they re still here but you know, cause tony, it some time they do it not the way that sup not supposed to do it. they change ingredient a lot. my grandma teach me how to do this. anthony: now you were born here, yes? in luang prabang? mama vaughn: yes, in luang prabang. yeah, mmhm. anthony: and ah, michel, you michel: i was bor
i can t speak back in the 60s and 70s. usaid and cia had a lot of overlap. mama vaughn who i met here on my last trip. is making lunch. recipes are left over from imperial times. so what do we have here? this is fish, we cook with garlic and chilly and coconut milk and pork. crab, river crab. river crab, yeah. see. it s good. it s only you can eat the shell? yes. and fish and the ginger sauce, we eat the pork skin. yeah, we have to have it. oh, right. whatever tea food like this.
look at that. potatoes. sauce underneath is grilled zucchini and wheat grass. a lot of herbs and flowers on top. everything i grew myself in my house. that is killer. yes. excellent. do you eat carbs? i mean generally speaking? you eat whatever? i can eat whatever. my guys are all trying the all bacon. all bacon all time. that can t be good for you. no. miss, so sorry. that s okay. thanks for calling me miss. i m not even buzzed. wild king salmon wrapped in yuba with charred cabbage and dried scalloped ginger sauce. seared fish with new onions. wow. this is awesome. is that meat? oh, yeah. what is it covered in? beef tenderloin encrusted and
time. yeah, that cannot be good for you. no. miss, so sorry. that is okay. thanks for calling me miss. i m not even buzzed. wild king salmon wrapped in yuba with charred cabbage and scalloped ginger sauce. seared fish with new onions. wow. this is awesome. is that meat? oh, yeah. what is it covered in? beef encrusted with mushrooms and bordelaise. this is so good. yeah. it s a taco. yes.