Visiting the local markets in Thailand, Vietnam and Cambodia is a daily event usually early in the morning. Many people live without refrigeration (or power for that matter), so many items are dried and salted or pickled.
Our guides explained vegetables that are not sold that day are typically made into some kind of pickle or stock, or often discarded. The meats that are not sold that day are often made into jerky, or sausage, dried or preserved.
This ultra fresh approach often means butchering at the site, the fish gills are moving, the frogs are hopping, and the chickens are clucking.
So here’s a big pic drop!
Mac and Juju explore Southeast Asia 