Vilaylac Thepvongsa uses a two-burner tabletop stove sitting on concrete bricks in her restaurant in Vientiane, Laos. To cook sausage, she has a tiny electric grill. Aside from these, she works with basic tools and traditional utensils. Vilaylac showed me how to make her version of stir-fried fish with chile, basil and soy sauce. It's a beautiful dish with finely balanced salty, sweet and aromatic flavors. And it's easily recreated in most any kitchen.