There are very few street vendors that manage to bridge the sweet/savory divide, but this one has managed to construct an appropriate overpass using sweet coconut balls and quail eggs at Talat Sao in Vientiane, Laos. The balls are formed from a sweet, coconut-infused batter which I believe also contains a good portion of rice flour to make the balls slightly gluey on the inside, but still slightly crispy on the outside.
After cooking a few rounds of balls, she alternates to meticulously cracking open and frying half-spheres of quail eggs in her aebleskiver-like pan. The eggs are served with Laos’ favorite condiment: fish sauce. Balls were a few hundred kip each.