File:2013 Pla buang.jpg
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Summary
| Description |
English: Pla buang (Thai script: ปลาบ้วง), a speciality of northern Thailand, is sun-dried and salted Giant Snakehead fish (pla chado) that is, as seen here, often served deep-fried. The drying and salting process takes 3 days, making the fish very sweet and changing the colour of the fish meat to a deep orange. It is somewhat similar to pla chado daet diao from central Thailand but there the fish is only dried for 1 day, making the taste less intense. |
| Date | |
| Source | Own work |
| Author | Takeaway |
| Camera location |  | View this and other nearby images on: OpenStreetMap |  |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 02:11, 9 June 2013 | | 1,920 × 1,535 (1.07 MB) | wikimediacommons>Takeaway | {{Information |Description ={{en|1='''''Pla buang''''' (Thai script: ปลาบ้วง), a speciality of northern Thailand, is sun-dried and salted Giant Snakehead fish (''pla chado'') that is, as seen here, often served deep-fried. The drying a... |
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