Chef Somsack is passionate about preserving the traditions of Laos. An avid photographer, he photo blogs local life, food and culture on Luang Prabang Moradok. The Luang Prabang Salad you will be served today at a restaurant is different from the traditional way, he explains. Traditionally, the lettuce and herbs are topped with sliced boiled egg, fried minced pork and peanuts. The simple dressing is made of lime, sugar, salt, pepper and a bit of the oil from the fried pork. The ingredients are meant to be soaked and soggy, a contrast to the Western notion of what a salad should look like. He fondly recalls eating it at home growing up.