OK, so if you have heard or read that you should not have raw shrimp then frankly you are wrong, raw shrimp, or as they call it in Lao, Goong Che Nam Pa is one of the best raw dishes you can have.
I did of course not discover raw shrimp in Lao with that being gifted to me by Khmer cuisine. Since then I have had it in Myanmar, Thailand and even Japan. All of which were very different in style.
And yes I can understand why it would be everyones bag of vegetables, but hey I had chicken sashimi in Japan and not only did not balk, but really enjoyed it!
What the Goong Che Nam Pa?
Goong Che Nam Pa is a bold, mouthwatering dish of raw shrimp marinated in fish sauce, popular across Thailand and Laos, especially in places like Vientiane. It’s all about fresh, tender shrimp sliced thin, then soaked in a tangy, spicy mixture of lime juice, fish sauce, and garlic.
This marinade “cooks” the shrimp just enough, giving it a punch of flavor without losing that delicate, raw texture. In Vientiane, it’s often served with fresh herbs, garlic slivers of chili, and sometimes a side of sticky rice to balance out the intense flavors—perfect for those who love seafood with a bit of a kick.
Can it make you sick? Probably, with the hot sauce regularly being harder going out than it was in, but I have what can only be described as a constitution of steel! Did I mention Chicken Sashimi?
How did I have it?
I personally had it at the renowned Kong View Restaurant situated on the Mekong, which you can read about here. They personally served it with the shrimp being cut open and with chili and garlic placed upon it. Underneath was a bitter melon, something I would only try once.
I did though for the most part include the chili and garlic before dipping Ito the hot sauce, This was very much like rocket fuel while not being so strong as to ruin your day. I then chased it down with not just Soju, but also Beer Lao. This if nothing else made this a quintessentially Lao version, although I actually had it with Beer Lao in Bangkok too.
And that is the skinny on raw shrimp, or as we call it in these parts Goong Che Nam Pa!