Pan Ba literally means Fish Wrap. It's fun to make and delicious to eat!
1. Leafy greens- lettuce, cabbage, and an assortment of herbs. There’s also a small bag of rice noodles in there somewhere.
2. Fish- It comes strapped tightly in a piece of bamboo (they use it to hold on to when the fish is being grilled). If you need instructions about how to disassemble the fish, head over to this post about how to eat grilled fish.
3. Sauce- This sauce is called Jeow Pan Ba - Fish Wrap Sauce (also mentioned in the grilled fish post).
4. Toppings- bean sprouts, lemongrass, chili peppers, unripe star fruit, long beans, peanuts, horseradish, fried pig skin, eggplant, and cucumber.
Now, assemble and eat!
2. Add a piece of fish.
3. Choose any toppings! My first wrap contained a long bean, some mint, and bean sprouts.
4. Hong’s wraps are usually more robust than mine. His had mint, a pepper, noodles, and another leafy herb (not sure what it’s called, anyone know?)
5. Dip in the sauce and eat.
6. Make another! I decided to get a little adventurous with my second one: eggplant, horseradish, noodles, peanuts. A little strange. It’s fun to try different combinations!