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Zine, screenplay and recipe book inspired by Thai villager storytelling in Hoa Binh, Vietnam, 2025
Reflects on intergenerational displacement in a village where nearly every family shares ties to Thailand, from great-grandparents who migrated and returned from Isaan due to shifting politics, to younger generations seeking opportunities. Though present in history, their voices have often been diminished, as well as the memories fading. Inspired by personal narratives in the village, the journey of plara acts as a closure to the untold stories, listening to the echoes of migration, memory, and loss passed down through generations.
Asian Art Archive: https://aaa.org.hk/en/collections/search/library/why-do-we-not-hear-the-fish-voice-the-tales-of-ghost-in-the-jar
Xim Berng Xin Mời!:
A pop-up pairing and
tasting lab
Plara flake/powder tasting experiment (2024),
Air Asia open studio (Baannoorg in babau AIR), Hoa Binh, Vietnam.
Plara flake/powder, paring and tasting experi- ment, pineapple, Vietnamese sticky rice in bamboo, chilli powder, paper, stickers, collabo- rated food project with a local Somtum shop in Thai Village
A pop-up pairing and tasting of Plara flakes, exploring food as a transnational archive of migration, memory, and cultural hybridity, while bridging generations within the village. In collaboration with a local somtum shop owner, the project reimagines an Isaan staple, fermented fish (from Khon Kaen), through shared tasting experiences. This open studio format reveals how ingre- dients carry layered stories of movement, belonging, and cultural exchange.
1.Plara (fermented fish) from Hoa Binh, Vietnam imported from Khon Kaen, Thailand/ Plara powder from liquid part/ Plara flake from fishes
2.during open studio thank you @heritageartspace for participating the Nua/นัวๆ (Umami) of Plara flake
3.Plara tasting pairing with pineapple, เกิมลาม/ ข้าวหลามเวียดนาม( sweet sticky rice in bamboo), dipping in Plara flake/ powder + sugar + homemade chilies powder ลองให้จิ้มพริกเกลือโดยใช้ความเค็มนัวของปลาร้าผงมาแทนเกลือ
4.plara powder, pounding them in mortar
5.after dewatering the fermented fish
6.Gourami fermented fish> aromatic scent (less stronger smell than the other kind)
7.flatten them to squeeze/juice out
8.always working at dining table in the kitchen, recording the process
9.separate bones and body
10.dewatering the liquid part the fragrance went to every room in the house
11.filtering the fish out
12.doodle gourami fish (small size)
13.crunch crunch
14.the most important person in this work: P’Wun the owner of Somtam shop in Thai Village Hoa Binh, Vietnam who gave me her home made fermented fish (imported from her sister in Khon Kaen) for free
15.extra: after 5 minutes non-verbal communication. I got this beautiful little one for open studio!
Why do we not hear the fish voice?
(the tales of ghost in the jar)
