Ping pa is a Lao style of grilled fish, seasoned with local spices and served with another regional favorite, sticky rice. The fish of choice is typically red snapper (or other white-fleshed fish), sprinkled with salt and stuffed with a mix of lemongrass, kaffir lime leaves, garlic, shallots, galangal, fish sauce, and lime juice.

The dish is one of the local delicacies, omnipresent in all food markets and eateries in the capital of Vientiane. For added spiciness, jeow (chili dipping sauce) is often served on the side.