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This week Food Safari explores the many fresh herbs and vegetables used in Lao cuisine and looks at the special techniques and utensils employed in its preparation. Lao-born chef Tony Inthavong introduces Maeve to the fragrant flavours of his Southeast Asian birth place. Mountains of fresh herbs, lime, chilli and fermented fish sauce combine to produce fresh salads and soups - all served with the ubiquitous sticky rice. Tony also shows how to cook barbequed ox tongue and the delicious noodle soup, khao pun. It's a family affair for the Inthavongs - Tony's father makes batches of Laos sausage packed with lemongrass and his sister Ketty reveals how to make the adored parcel of sweet sticky rice, khao tom. Maeve then meets Sourina Simmalavong who makes a legendary tam mak hoong (green papaya salad). Freshness is key to this salad and Sourina gives Maeve a lesson in how to cut a papaya like a professional.