Green, stringy, and oh so tasty

Many Lao foods come from nature. People will harvest different plants and animals from the forest or rivers, and the cooking style and taste will vary depending Read More…

Seeing Red

When some of our U.S. staff arrived in Vientiane this week to spend some time at the Lao office, one of the first things we noticed was Read More…

Celebrating Hmong New Year

It really is a small world after all. Although we may travel to work in distant places like Laos, we recently realized how similar things can be Read More…

Eyes afloat

While boating around the Mekong Delta in Vietnam, it’s hard not to get the impression that you’re being watched. Fishing boats and cargo barges alike keep a Read More…

It takes a village to farm a paddy

Since FISHBIO began working in the Mekong River basin in 2009, we have noticed subtle (and not so subtle) cultural differences between the United States and Southeast Read More…

Working at the fish museum

In the name of the Thai region Pak Mun, Pak refers to a “river mouth” or “confluence,” and Mun is the name of a river, meaning “inheritance.” Read More…

Mekong fish and banana leaves

' Since we have spent so much time investigating the importance of Mekong fish to the diet of the Lao people (see Fish on a rope, Fish-kabob) Read More…

Lao coffee to go

While going about our Mekong work in Lao PDR, we love picking up on cultural details, like this intriguing style of serving coffee complete with a straw Read More…