Cuisine of Laos
Encyclopedia
Lao cuisine is the cuisine
of Laos
, which is distinct from other Southeast Asian cuisines. Laos shares borders with neighboring countries and as a result, Lao cuisine has strongly influenced the neighboring cuisine of Northeastern Thailand (Isan
) and some Lao culinary influences have also reached Cambodia and Northern Thailand (Lanna
). The staple food of Laotians is sticky rice eaten by hand. Galangal
, lemongrass and padaek
(Lao fish sauce) are important ingredients. The most famous Lao dish is Larb
, a spicy mixture of marinated meat and/or fish that is sometimes raw (prepared like ceviche
) with a variable combination of herbs, greens, and spices. Another Lao staple dish is a spicy green papaya salad dish known as tam mak hoong
or tam som.
Lao cuisine has many regional variations, according in part to the fresh foods local to each region. A French legacy is also apparent in the capital city, Vientiane
, such that baguette
s are sold on the street, and French restaurants (often with a naturally Lao, Asian-fusion touch) are common and popular.
The typical Lao stove, or brazier
, is called a tao-lo and is fueled by charcoal
. It is shaped like a bucket, with room for a single pot or pan to sit on top. The wok
, maw khang in Lao
, is used for frying and stir frying
. Sticky rice is steamed inside of a bamboo basket, a huad, which sits on top of a pot, which is called the maw nung.
A large, deep mortar called a khok is used for pounding tam mak hoong
and other foods. It is indispensable in the Lao kitchen.
and padek, and keng soua is keng that contains both galangal
and ginger. Tom Jeud is mild soup that isn't flavored with strong spices. FYI "Tom" means soup and "Keng" means stew.
"Ping" means grilled. It is a favorite cooking method. Ping gai is grilled chicken, ping sin is grilled meat, and ping pa is grilled fish. Before grilling, the meat is typically seasoned with minced garlic, minced coriander root, minced galangal, salt, soy sauce, and fish sauce, each in varying quantities, if at all, according to preference. Laotians seem to prefer a longer grilling at lower heat. The result is grilled meat that is typically drier than what Westerners are accustomed to. Laotians probably prefer their food this way, because they wish to keep their hands dry and clean for handling sticky rice. They also typically eat the grilled food with a hot sauce (chaew) of some sort, which takes away the dryness.
Lao food differs from neighboring cuisines in multiple respects. One is that the Lao meal almost always includes a large quantity of fresh raw greens, vegetables and herbs served undressed on the side. Another is that savory dishes are never sweet. "Sweet and sour" is generally considered bizarre and foreign in Laos. Yet another is that some dishes are bitter. There is a saying in Lao cuisine, "van pen lom; khom pen ya," which can be translated as, "sweet makes you dizzy; bitter makes you healthy." A couple of the green herbs favored in Lao cuisine but generally ignored by their neighbors are mint
and dill
, both of paramount importance. Galangal
is a cooking herb that is heavily favored in Laos, unlike in neighboring countries. It appears in probably the majority of Lao dishes, along with the conventional herbs: garlic, shallots, lemongrass, etc. Another distinctive characteristic of Lao food or more properly, Lao eating habits, is that food is frequently eaten at room temperature. This may be attributable to the fact that Lao food served with sticky rice is traditionally handled by hand.
In recent times, eating at a ka toke is the exception rather than the rule. The custom is maintained, however, at temples, where each monk is served his meal on a ka toke. Once food is placed on the "ka toke" it becomes a "pha kao." In modern homes, the term for preparing the table for a meal is still taeng pha kao, or prepare the phah kao.
Traditionally, spoons were used only for soups and white rice, and chopsticks were used only for noodles. Most food was handled by hand. The reason this custom evolved is probably due to the fact that sticky rice can only be easily handled by hand.
Lao meals typically consist of a soup dish, a grilled dish, a sauce, greens, and a stew or mixed dish (koy or laap). The greens are usually fresh raw greens, herbs and other vegetables, though depending on the dish they accompany, they could also be steamed or more typically, parboiled. Dishes are not eaten in sequence; the soup is sipped throughout the meal. Beverages, including water, are not typically a part of the meal. When guests are present, the meal is always a feast, with food made in quantities sufficient for twice the number of diners. For a host, not having enough food for guests would be humiliating.
The custom is to close the rice basket when one is finished eating.
Titi Gai - Steak in a banana leaf wrap
. The custom in Laos is to drink coffee in glasses, with condensed milk in the bottom, followed by a chaser of green tea. The highly-regarded tea is also grown on the Bolovens Plateau.
There are two general types of traditional alcoholic beverages, both produced from rice: lao hai and lao lao. Lao hai means jar alcohol and is served from an earthen jar. It is communally and competitively drunk through straws at festive occasions. It can be likened to sake in appearance and flavor. Lao lao or Lao alcohol is more like a whiskey. It is also called lao khao or, in English, white alcohol. However, there is also a popular variant of lao lao made from purple rice, which has a pinkish hue.
In more recent times, the Lao state-owned brewery's Beerlao
has become ubiquitous in Laos and is highly regarded by expatriates and residents alike. The Bangkok Post
has described it as the Dom Perignon
of Asian beers. In 2004, Time
magazine described it as Asia's best beer. In June 2005, it beat 40 other brews to take the silver prize at Russia
's Osiris Beer Festival, which it had entered for the first time.
Cuisine
Cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. Cuisines are often named after the geographic areas or regions that they originate from...
of Laos
Laos
Laos Lao: ສາທາລະນະລັດ ປະຊາທິປະໄຕ ປະຊາຊົນລາວ Sathalanalat Paxathipatai Paxaxon Lao, officially the Lao People's Democratic Republic, is a landlocked country in Southeast Asia, bordered by Burma and China to the northwest, Vietnam to the east, Cambodia to the south and Thailand to the west...
, which is distinct from other Southeast Asian cuisines. Laos shares borders with neighboring countries and as a result, Lao cuisine has strongly influenced the neighboring cuisine of Northeastern Thailand (Isan
Isan
Isan is the northeastern region of Thailand. It is located on the Khorat Plateau, bordered by the Mekong River to the north and east, by Cambodia to the southeast and the Prachinburi mountains south of Nakhon Ratchasima...
) and some Lao culinary influences have also reached Cambodia and Northern Thailand (Lanna
Lanna
The Kingdom of Lanna was a kingdom centered in present-day northern Thailand from the 13th to 18th centuries. The cultural development of the people of Lanna, the Tai Yuan people, had begun long before as successive Tai Yuan kingdoms preceded Lanna...
). The staple food of Laotians is sticky rice eaten by hand. Galangal
Galangal
Galangal is a rhizome of plants of the genus Alpinia or Kaempferia in the ginger family Zingiberaceae, with culinary and medicinal uses originated from Indonesia...
, lemongrass and padaek
Padaek
Padaek, sometimes Padek, Lao bagoong, is a traditional Laotian condiment made from pickled or fermented fish that has been cured. Often known as Laotian fish sauce, it is a thicker, seasoned fish sauce that often contains chunks of fish in it...
(Lao fish sauce) are important ingredients. The most famous Lao dish is Larb
Larb
Larb is a type of Laotian and Isan meat salad that is regarded as the national dish of Laos. Larb is a creation of the Lao people, with 20 million living in the Isan region of Thailand, and 4.5 million in Laos. Larb originated in Laos and is one of the most famous dishes from Laos...
, a spicy mixture of marinated meat and/or fish that is sometimes raw (prepared like ceviche
Ceviche
Ceviche is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. Additional seasonings such as onion, salt,...
) with a variable combination of herbs, greens, and spices. Another Lao staple dish is a spicy green papaya salad dish known as tam mak hoong
Tam mak hoong
Tam mak hoong is a spicy traditional Laotian salad made from shredded unripened papaya. Tam mak hoong is often served with sticky rice and ping gai...
or tam som.
Lao cuisine has many regional variations, according in part to the fresh foods local to each region. A French legacy is also apparent in the capital city, Vientiane
Vientiane
-Geography:Vientiane is situated on a bend of the Mekong river, which forms the border with Thailand at this point.-Climate:Vientiane features a tropical wet and dry climate with a distinct monsoon season and a dry season. Vientiane’s dry season spans from November through March. April marks the...
, such that baguette
Baguette
A baguette is "a long thin loaf of French bread" that is commonly made from basic lean dough...
s are sold on the street, and French restaurants (often with a naturally Lao, Asian-fusion touch) are common and popular.
Ingredients
- GalangalGalangalGalangal is a rhizome of plants of the genus Alpinia or Kaempferia in the ginger family Zingiberaceae, with culinary and medicinal uses originated from Indonesia...
: , typically used in soups, mixed dishes and marinades - Kaffir limeKaffir limeThe kaffir lime, Citrus × hystrix, Rutaceae), is also known as combava, kieffer lime, limau purut, jeruk purut or makrut lime,...
: , typically used in soups and stews - Lemon grass: , used in soups, stews and marinades
- Shallots
- Lao eggplantLao eggplantThe Lao eggplant , also known as Lao aubergine, is a local variety of Kermit eggplant found in Laos and used primarily in Lao cuisine. Common cultivar types in Laos are Lao Green Stripe, Lao Purple Stripe, Lao Lavender, and Lao White...
: ( maːk kʰɯːə), small and round Kermit eggplant, used in stews or eaten raw - PapayaPapayaThe papaya , papaw, or pawpaw is the fruit of the plant Carica papaya, the sole species in the genus Carica of the plant family Caricaceae...
(green): , shredded and used in spicy papaya salad. - TamarindTamarindTamarind is a tree in the family Fabaceae. The genus Tamarindus is monotypic .-Origin:...
: , sour fruit used in soups or as a snack. - Tamarind leafTamarindTamarind is a tree in the family Fabaceae. The genus Tamarindus is monotypic .-Origin:...
: ( used in soups - Cha-omAcacia pennataAcacia pennata is a species of acacia which is native to South and Southeast Asia. It is a shrub or small tropical tree which grows up to 5 metres in height. Its leaves are bipinnate with linear-oblong and glabrous pinnules. Its yellowish flowers are terminal panicles with globose heads...
(acacia): used in soups, curries, omelettes, and stir-fries - CorianderCorianderCoriander is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the...
(cilantro): , both leaves and seeds added to dips, marinades, and a wide variety of dishes. - Chile pepper: , seven popular types
- Lao basil: eaten raw with phoPHOPHO may refer to:* Primary Health Organisation* Potentially hazardous object, an asteroid or comet that could potentially collide with Earth...
- MintMenthaMentha is a genus of flowering plants in the family Lamiaceae . The species are not clearly distinct and estimates of the number of species varies from 13 to 18. Hybridization between some of the species occurs naturally...
: , Isan: ใบสะระแหน่, baj saʔlaʔnɛː), used in goy/laap, and eaten raw - Laotia, used in stews and eaten raw
- Lemon basilLemon basilLemon basil is a hybrid between basil and African basil .It is an herb grown primarily in northeastern Africa and southern Asia, for its strong fragrant lemon scent is used in cooking....
: แมงลัก used in soups and stews - GarlicGarlicAllium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
: - GingerGingerGinger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family . Other notable members of this plant family are turmeric, cardamom, and galangal....
root: - BananaBananaBanana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red....
flower: , a raw accompaniment to noodle soup or cooked in others. - GingerGingerGinger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family . Other notable members of this plant family are turmeric, cardamom, and galangal....
flower - Bamboo shootBamboo shootBamboo shoots or bamboo sprouts are the edible shoots of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used in numerous Asian dishes and broths...
s: , used in stews or boiled as a side dish - Rattan shootRattanRattan is the name for the roughly 600 species of palms in the tribe Calameae, native to tropical regions of Africa, Asia and Australasia.- Structure :...
s: typically used in stews (bitter) - Mushrooms: , used in soups and stir-fries.
- YanangTiliacora triandraTiliacora triandra is a species of flowering plant native to mainland Southeast Asia and used particularly in the cuisines of northeast Thailand and Laos. In the Isan language, it is called bai yanang or bai ya nang , or simply yanang or ya nang . In Laos, it is also called bai yanang...
leaf: , used as a green colouring agent and as a seasoning or thickener for soups and stews. - Turkey berry: , Solanum torvumSolanum torvumSolanum torvum , is a bushy, erect and spiny perennial plant used horticulturally as a rootstock for eggplant. Grafted plants are very vigorous and tolerate diseases affecting the root system, thus allowing the crop to continue for a second year.It is also known as Devil's Fig, Prickly Nightshade,...
, typically used in stews and curries. - Yard long beans: , eaten raw, in stews, and can be made into a spicy bean salad (tam mak thoua).
- Phak kadaoNeemAzadirachta indica is a tree in the mahogany family Meliaceae. It is one of two species in the genus Azadirachta, and is native to India growing in tropical and semi-tropical regions. Its fruits and seeds are the source of neem oil...
: , Azadirachta indica or neemNeemAzadirachta indica is a tree in the mahogany family Meliaceae. It is one of two species in the genus Azadirachta, and is native to India growing in tropical and semi-tropical regions. Its fruits and seeds are the source of neem oil...
, a bitter vegetable often eaten raw. - Phak lin may: a bitter green, eaten raw
- Wild betel leaves: , Piper sarmentosumPiper sarmentosumPiper sarmentosum is a plant in the Piperaceae family used in many Southeast Asian cuisines. The leaves are often confused with betel, but they lack the intense taste of the betel leaves and are significantly smaller.-Names:...
, a green, eaten raw - Scarlet wisteria: Sesbania grandifloraSesbania grandifloraSesbania grandiflora or hummingbird tree/scarlet wisteria is a small tree in the genus Sesbania.-Description:...
, blossom eaten as vegetable in soups and curries. - Phak bong: , Ipomoea aquaticaIpomoea aquaticaIpomoea aquatica is a semi-aquatic tropical plant grown as a leaf vegetable. It is known in English as Water Spinach, Water Morning Glory, Water Convolvulus, or by the more ambiguous names "Chinese spinach" and "swamp cabbage". It has many other names in other languages, such as "Phak bung" in Thai...
, stir-fried, steamed, or eaten as raw vegetable accompaniment. - Nam pa: clear fish sauce , used as a general condiment.
- PadaekPadaekPadaek, sometimes Padek, Lao bagoong, is a traditional Laotian condiment made from pickled or fermented fish that has been cured. Often known as Laotian fish sauce, it is a thicker, seasoned fish sauce that often contains chunks of fish in it...
: , Lao-style fish paste. - "Three-layer pork": pork belly
- Dried water buffalo skin: used in jaew bongJaew bongJaew bong is a sweet and spicy Laotian chili paste made with Laotian chilies, galangal and other ingredients commonly found in Laos. Its distinguishing ingredient, however, is water buffalo skin....
and stews - Sa khan: stem of Piper ribesioides, used in stews
- KaipenKaipenKaipen is a Laotian snack made of fresh water green algae, vegetables, and sesame seeds.Kaipen is produced in the city of Luang Prabang in Northern Central Laos. During the hot dry summer months, when the river level is at its lowest, the green algae, called kai, is gathered from the river bottom....
: , dried sheets of edible Mekong River algaeAlgaeAlgae are a large and diverse group of simple, typically autotrophic organisms, ranging from unicellular to multicellular forms, such as the giant kelps that grow to 65 meters in length. They are photosynthetic like plants, and "simple" because their tissues are not organized into the many...
, similar to noriNoriis the Japanese name for various edible seaweed species of the red alga Porphyra including most notably P. yezoensis and P. tenera, sometimes called laver. Finished products are made by a shredding and rack-drying process that resembles papermaking...
. - LimeLime (fruit)Lime is a term referring to a number of different citrus fruits, both species and hybrids, which are typically round, green to yellow in color, 3–6 cm in diameter, and containing sour and acidic pulp. Limes are a good source of vitamin C. Limes are often used to accent the flavors of foods and...
: , common ingredient to many dishes. - TomatoTomatoThe word "tomato" may refer to the plant or the edible, typically red, fruit which it bears. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler...
: , eaten as a garnish item or in papaya salad. - CucumberCucumberThe cucumber is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. The plant is a creeping vine which bears cylindrical edible fruit when ripe. There are three main varieties of cucumber: "slicing", "pickling", and...
: , eaten as a garnish or as a substitute for green papaya in salad.
Kitchen utensils
Brazier
A brazier is a container for fire, generally taking the form of an upright standing or hanging metal bowl or box. Used for holding burning coal as well as fires, a brazier allows for a source of light, heat, or cooking...
, is called a tao-lo and is fueled by charcoal
Charcoal
Charcoal is the dark grey residue consisting of carbon, and any remaining ash, obtained by removing water and other volatile constituents from animal and vegetation substances. Charcoal is usually produced by slow pyrolysis, the heating of wood or other substances in the absence of oxygen...
. It is shaped like a bucket, with room for a single pot or pan to sit on top. The wok
Wok
A wok is a versatile round-bottomed cooking vessel originating in China. It is used especially in East and Southeast Asia.Woks are most often used for stir frying, but can also be used in other Chinese cooking techniques, such as in steaming, deep frying, braising, stewing, smoking, or making soup...
, maw khang in Lao
Lao language
Lao or Laotian is a tonal language of the Tai–Kadai language family. It is the official language of Laos, and also spoken in the northeast of Thailand, where it is usually referred to as the Isan language. Being the primary language of the Lao people, Lao is also an important second language for...
, is used for frying and stir frying
Stir frying
Stir frying is an umbrella term used to describe two Chinese cooking techniques for preparing food in a wok: chǎo and bào . The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the chǎo technique...
. Sticky rice is steamed inside of a bamboo basket, a huad, which sits on top of a pot, which is called the maw nung.
A large, deep mortar called a khok is used for pounding tam mak hoong
Tam mak hoong
Tam mak hoong is a spicy traditional Laotian salad made from shredded unripened papaya. Tam mak hoong is often served with sticky rice and ping gai...
and other foods. It is indispensable in the Lao kitchen.
Cooking methods
Grilling, boiling, stewing, steaming, searing and mixing (as in salads) are all traditional cooking methods. Stir-frying is now common, but considered to be a Chinese influence. Stews are often green in color, because of the large proportion of vegetables used as well as ya nang leaf. Soups/stews are categorized as follows, tom, tom jeud, keng, and keng soua. Keng is soup that contains gingerGinger
Ginger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family . Other notable members of this plant family are turmeric, cardamom, and galangal....
and padek, and keng soua is keng that contains both galangal
Galangal
Galangal is a rhizome of plants of the genus Alpinia or Kaempferia in the ginger family Zingiberaceae, with culinary and medicinal uses originated from Indonesia...
and ginger. Tom Jeud is mild soup that isn't flavored with strong spices. FYI "Tom" means soup and "Keng" means stew.
"Ping" means grilled. It is a favorite cooking method. Ping gai is grilled chicken, ping sin is grilled meat, and ping pa is grilled fish. Before grilling, the meat is typically seasoned with minced garlic, minced coriander root, minced galangal, salt, soy sauce, and fish sauce, each in varying quantities, if at all, according to preference. Laotians seem to prefer a longer grilling at lower heat. The result is grilled meat that is typically drier than what Westerners are accustomed to. Laotians probably prefer their food this way, because they wish to keep their hands dry and clean for handling sticky rice. They also typically eat the grilled food with a hot sauce (chaew) of some sort, which takes away the dryness.
Lao food differs from neighboring cuisines in multiple respects. One is that the Lao meal almost always includes a large quantity of fresh raw greens, vegetables and herbs served undressed on the side. Another is that savory dishes are never sweet. "Sweet and sour" is generally considered bizarre and foreign in Laos. Yet another is that some dishes are bitter. There is a saying in Lao cuisine, "van pen lom; khom pen ya," which can be translated as, "sweet makes you dizzy; bitter makes you healthy." A couple of the green herbs favored in Lao cuisine but generally ignored by their neighbors are mint
Mentha
Mentha is a genus of flowering plants in the family Lamiaceae . The species are not clearly distinct and estimates of the number of species varies from 13 to 18. Hybridization between some of the species occurs naturally...
and dill
Dill
Dill is a perennial herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens C.B.Clarke.-Growth:...
, both of paramount importance. Galangal
Galangal
Galangal is a rhizome of plants of the genus Alpinia or Kaempferia in the ginger family Zingiberaceae, with culinary and medicinal uses originated from Indonesia...
is a cooking herb that is heavily favored in Laos, unlike in neighboring countries. It appears in probably the majority of Lao dishes, along with the conventional herbs: garlic, shallots, lemongrass, etc. Another distinctive characteristic of Lao food or more properly, Lao eating habits, is that food is frequently eaten at room temperature. This may be attributable to the fact that Lao food served with sticky rice is traditionally handled by hand.
Eating customs
The traditional manner of eating was communal, with diners sitting on a reed mat on the wooden floor around a raised platform woven out of rattan called a ka toke. Dishes are arranged on the ka toke, which is of a standard size. Where there are many diners, multiple ka tokes will be prepared. Each ka toke will have one or more baskets of sticky rice, which is shared by all the diners at the ka toke.In recent times, eating at a ka toke is the exception rather than the rule. The custom is maintained, however, at temples, where each monk is served his meal on a ka toke. Once food is placed on the "ka toke" it becomes a "pha kao." In modern homes, the term for preparing the table for a meal is still taeng pha kao, or prepare the phah kao.
Traditionally, spoons were used only for soups and white rice, and chopsticks were used only for noodles. Most food was handled by hand. The reason this custom evolved is probably due to the fact that sticky rice can only be easily handled by hand.
Lao meals typically consist of a soup dish, a grilled dish, a sauce, greens, and a stew or mixed dish (koy or laap). The greens are usually fresh raw greens, herbs and other vegetables, though depending on the dish they accompany, they could also be steamed or more typically, parboiled. Dishes are not eaten in sequence; the soup is sipped throughout the meal. Beverages, including water, are not typically a part of the meal. When guests are present, the meal is always a feast, with food made in quantities sufficient for twice the number of diners. For a host, not having enough food for guests would be humiliating.
The custom is to close the rice basket when one is finished eating.
Dip
- Jaew Mak Khua: Dips made from roasted eggplant
- Jaew Mak Len: Dips made from roasted sweet tomatoes
- Jaew BongJaew bongJaew bong is a sweet and spicy Laotian chili paste made with Laotian chilies, galangal and other ingredients commonly found in Laos. Its distinguishing ingredient, however, is water buffalo skin....
: sweet and spicy Lao paste made with roasted chilies, pork skin, galangal and other ingredients. - Jaew Padeak: Dips made from fried padeak fish pieces,roast garlic, chililes,lemon grass and other ingredients.
Appetizers
- KaipenKaipenKaipen is a Laotian snack made of fresh water green algae, vegetables, and sesame seeds.Kaipen is produced in the city of Luang Prabang in Northern Central Laos. During the hot dry summer months, when the river level is at its lowest, the green algae, called kai, is gathered from the river bottom....
: fried snack made of fresh water algae, usually served with jaew bongJaew bongJaew bong is a sweet and spicy Laotian chili paste made with Laotian chilies, galangal and other ingredients commonly found in Laos. Its distinguishing ingredient, however, is water buffalo skin.... - Miang
- Look seen:Laotion beef meatballs
- Khua Pak Bong
- Yor
- som mooSom mooSom moo is a type of fermented or soured Laotian pork sausage that is a very popular staple. It is made from raw pork consisting of rump and it typically is made with pork skin. In Laos, it is sometimes wrapped in star gooseberry leaves or banana leaves for additional flavoring...
: pickled pork with pork skin (summer sausages) - som pa: pickled fish
- som khai pa: pickled fish roe
- som phak kad: pickled greens
- som phak kai lum who moo: pickled cabbage with pickled pork ears
- Lao sausageLao sausageLao sausage also known as Laotian sausage / Sai Ua / Sai Oua or Sai Gork / Sai Kork usually refers to a popular type of Lao sausage made from coarsely chopped fatty pork seasoned with lemongrass, galangal, kaffir lime leaves, shallots, cilantro, chillies, garlic, salt and fish sauce...
(sai kok): chunky pork sausage - sai ua
- seen hang: beef jerky that is flash-fried beef
- khai khuam: stuffed eggs "upside down"
- seen tork
- seen savahn: thin sliced beef jerky with sweeter taste and covered with seasme seeds
- khai nug: egg crack with little hole at one end;contents poured out scambled with spices and pour back in to egg shell and steamed
Salads
- LARBLarbLarb is a type of Laotian and Isan meat salad that is regarded as the national dish of Laos. Larb is a creation of the Lao people, with 20 million living in the Isan region of Thailand, and 4.5 million in Laos. Larb originated in Laos and is one of the most famous dishes from Laos...
: is made like ceiviche, using the acid of the lime juice; cilantro,green oinion,mint, padeak,crush red peper flakes,ground fried rice powder - larbLarbLarb is a type of Laotian and Isan meat salad that is regarded as the national dish of Laos. Larb is a creation of the Lao people, with 20 million living in the Isan region of Thailand, and 4.5 million in Laos. Larb originated in Laos and is one of the most famous dishes from Laos...
: a spicy meat salad (Lao: ລາບ, Isan: ลาบ, laːp) - Larb Pa: Lao-style fish salad
- Larb Ped: duck salad
- Larb Gai: chicken salad
- Larb Moo: pork salad
- Larb Ngua: beef salad
- TAM SOM: is the following salads made with thai peppers,lime juice, tomatoes,padeak,sugar, crab paste and shrimp paste (last 2 items can be left out in the dish)
- tam mak hoongTam mak hoongTam mak hoong is a spicy traditional Laotian salad made from shredded unripened papaya. Tam mak hoong is often served with sticky rice and ping gai...
(Lao: ຕໍາໝາກຫຸ່ງ, Isan: ตำบักหุ่ง, ɗammakhuŋ): spicy green papayaPapayaThe papaya , papaw, or pawpaw is the fruit of the plant Carica papaya, the sole species in the genus Carica of the plant family Caricaceae...
salad - pon: spicy puree of cooked fish
- tam mak guh: spicy green plantans (bananas) salad
- tam mak thou: spicy green long/yard beans salad
- (Tam Mak taeng)Cucumber salad: Lao-style spicy cucumber salad
- tam kow phun: spicy vermicelli noodles salad
- tum mak khauh: spicy Lao eggplant salad
Stew
- or lamOr lamOr Lam is a spicy Laotian curry stew with wood ear mushrooms, Laotian eggplant, yard long bean, meat, lemongrass, kaffir lime leaves, Sa Khan and Laotian chillies.-References:***...
: Luang Prabang style green vegetable stew - or: green vegetable stew
- kaeng nor mai (Lao: ຊຸບໜໍ່ໄມ່, Isan: ฃุบหน่อไม้, sup nɔːmaj): green bamboo stew
- tom padaek: fish stewed in padaekPadaekPadaek, sometimes Padek, Lao bagoong, is a traditional Laotian condiment made from pickled or fermented fish that has been cured. Often known as Laotian fish sauce, it is a thicker, seasoned fish sauce that often contains chunks of fish in it...
- kaeng kalee: Lao curry
Grilling dishes
- ping gai: grilled marinated chicken (ປິງໄກ່, piŋ ɡaj, Isan: ไก่ย่าง, ɡaj ɲːaŋ)
- ping pa: grilled fish mixed with Spiced and Herbs.
- ping sin: grilled marinated beef
- ping moo: grilled marinated pork
- ping ped: grilled marinated duck
- ping theen gai: grilled marinated chicken feet
- ping huwah ped: grilled marinated duck head (more of an appetizer)
Steaming dishes
- mok pa: fish steamed in banana leaf
- mok gai: chicken steamed in banana leaf
- mok khai
- mok kai pa
- ua dok kae
Titi Gai - Steak in a banana leaf wrap
Rice
- nam khaoNam khaoNam khao also known as Laotian crispy rice salad, Laotian fried rice ball salad, nam kao tod, naem khao thawt, nem khao, "nam khun" or naem khao is a salad from Laos and is made with deep-fried rice balls, chunks of Laotian-style fermented pork sausage called som moo, chopped peanuts, grated...
: fried rice ball salad and lettuce wraps - khua khao: Lao-style fried rice
- khao ping or khao chee: baked sticky rice seasoned with eggs. The word khao chee is also used for bread.
- khao piak khao: Lao rice porridge
- khao niao: steamed sticky rice
- khao chow: steam white rice
Noodles
- khao piak sen: Lao noodle soup
- khao poonKhao poonKhao poon is a popular type of spicy Lao rice vermicelli soup from Laos that has spread to Malaysia, Thailand, Indonesia, Singapore, and the United States. It is a long-simmered soup most often made with pounded chicken, fish, or pork and seasoned with common Lao ingredients such as fish sauce,...
: rice vermicelli soup - mee kati
- mee num
- pad Lao: stir-fried noodles in sweet sauce
- pad sen lon: stir-fried glass noodles
- yum sen lon: tangy salad made with glass noodles
- khua mee: pan-fried rice noodles
- lard naLard naLard Na is a Lao-Chinese noodle dish covered in gravy that was made popular as a street food by the Chinese ethnics in Laos....
: stir-fried noodles covered in gravy
Desserts
- num wahn: Directly translates to 'sweet water' which can contain tapioca and varies fruits
- vooun: Lao Jell-O made with coconut milk
- khao pard
- khao tomKhao tomKhao tom is a Laotian dessert of steamed sticky rice wrapped in banana leaves. This dessert can be either savory or sweet ....
: steamed rice wrapped in banana leaf - khao khohp
- khanom maw kaeng: coconut custard cake
- sweet steamed pumpkin
- Fruits: water melon, pineapplePineapplePineapple is the common name for a tropical plant and its edible fruit, which is actually a multiple fruit consisting of coalesced berries. It was given the name pineapple due to its resemblance to a pine cone. The pineapple is by far the most economically important plant in the Bromeliaceae...
, sugar apple, (custard appleCustard appleCustard apple, a common name, can refer to:*Custard-apple, also called bull's heart, the fruit of the tree Annona reticulata.*The custard-apple tree itself, Annona reticulataThe term may also refer to:...
or sweetsop), longanLonganDimocarpus longan, commonly known as the longan, is a tropical tree native to South and Southeast Asia, in the Indomalaya ecozone known for its edible fruit.-Vernacular names:The fruit is known as longan or longyan in English...
, leeche, asian pearPyrus pyrifoliaPyrus pyrifolia is a pear tree species native to China, Japan, and Korea. The tree's edible fruit is known by many names, including: Asian pear, Chinese pear, Korean pear, Japanese pear, Taiwan pear, and sand pear.....
, mangoMangoThe mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is native to India from where it spread all over the world. It is also the most cultivated fruit of the tropical world. While...
, rose appleSyzygiumSyzygium is a genus of flowering plants that belongs to the myrtle family, Myrtaceae. The genus comprises about 1100 species, and has a native range that extends from Africa and Madagascar through southern Asia east through the Pacific...
(water apple), bananaBananaBanana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red....
, jackfruitJackfruitThe jackfruit is a species of tree in the Artocarpus genus of the mulberry family . It is native to parts of Southern and Southeast Asia. It is the national fruit of Bangladesh, . The jackfruit tree is believed to be indigenous to the southwestern rain forests of India...
, rambutanRambutanThe rambutan is a medium-sized tropical tree in the family Sapindaceae, and the fruit of this tree. It is native to Vietnam, Indonesia, the Philippines, Sri Lanka, Malaysia, and elsewhere in Southeast Asia, although its precise natural distribution is unknown. It is closely related to several...
, young coconutCoconutThe coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...
, orangeOrange (fruit)An orange—specifically, the sweet orange—is the citrus Citrus × sinensis and its fruit. It is the most commonly grown tree fruit in the world....
, sweet tamarindTamarindTamarind is a tree in the family Fabaceae. The genus Tamarindus is monotypic .-Origin:...
, papayaPapayaThe papaya , papaw, or pawpaw is the fruit of the plant Carica papaya, the sole species in the genus Carica of the plant family Caricaceae...
, durianDurianThe durian is the fruit of several tree species belonging to the genus Durio and the Malvaceae family . Widely known and revered in southeast Asia as the "king of fruits", the durian is distinctive for its large size, unique odour, and formidable thorn-covered husk...
, sugarcaneSugarcaneSugarcane refers to any of six to 37 species of tall perennial grasses of the genus Saccharum . Native to the warm temperate to tropical regions of South Asia, they have stout, jointed, fibrous stalks that are rich in sugar, and measure two to six metres tall...
, pomeloPomeloThe pomelo is a citrus fruit native to Southeast Asia. It is usually pale green to yellow when ripe, with sweet white flesh and very thick albedo . It is the largest citrus fruit, 15–25 cm in diameter, and usually weighing 1–2 kg...
, sapodillaSapodillaManilkara zapota, commonly known as the sapodilla, is a long-lived, evergreen tree native to southern Mexico, Central America and the Caribbean. An example natural occurrence is in coastal Yucatan in the Petenes mangroves ecoregion, where it is a subdominant plant species...
, guavaGuavaGuavas are plants in the myrtle family genus Psidium , which contains about 100 species of tropical shrubs and small trees. They are native to Mexico, Central America, and northern South America...
, star apple, mangosteenMangosteenThe purple mangosteen , colloquially known simply as mangosteen, is a tropical evergreen tree believed to have originated in the Sunda Islands and the Moluccas of Indonesia. The tree grows from 7 to 25 m tall...
, melonMelonthumb|200px|Various types of melonsThis list of melons includes members of the plant family Cucurbitaceae with edible, fleshy fruit e.g. gourds or cucurbits. The word "melon" can refer to either the plant or specifically to the fruit...
, santolSantol (fruit)The santol is a tropical fruit grown in Southeast Asia.-Origin and distribution:The santol is believed native to former Indochina and Peninsular Malaysia, and to have been introduced into India, Borneo, Indonesia, the Moluccas, Mauritius, and the Philippines where it has become naturalized...
, langsat, grapes, corossolier (soursopSoursopThe Soursop is tripti broadleaf, flowering, evergreen tree native to Central America, the Caribbean and northern South America, Colombia and Brazil, Mexico, Peru, Venezuela, Soursop is also native to sub-Saharan African countries that lie within the tropics. Today, it is also grown in some areas...
), mak yom, mak num nom
non-alcoholic
- Num Mak Nao
- Num Pun
- Sugar Cane Juice
- Fruit juice
- Num mak pow: Coconut juice; with or without coconut meat
- Ol' Lien:Lao-style ice coffee; black or with condense milk
Beverages
Lao coffee is often called Pakxong coffee (cafe pakxong in Lao), which is grown on the Bolovens Plateau around the town of Pakxong. This area is sometimes said to be the best place in Southeast Asia for coffee cultivation. Both robusta and arabica are grown in Laos, and if you ask for arabica, there is a very good chance the proprietor will know what you are talking about. Most of the arabica in Laos is consumed locally and most of the robusta is exported to Thailand, where it goes into NescaféNescafé
Nescafé is a brand of instant coffee made by Nestlé. It comes in the form of many different products. The name is a portmanteau of the words "Nestlé" and "café". Nestlé's flagship powdered coffee product was introduced in Switzerland on April 1, 1938 after being developed for seven or eight years...
. The custom in Laos is to drink coffee in glasses, with condensed milk in the bottom, followed by a chaser of green tea. The highly-regarded tea is also grown on the Bolovens Plateau.
There are two general types of traditional alcoholic beverages, both produced from rice: lao hai and lao lao. Lao hai means jar alcohol and is served from an earthen jar. It is communally and competitively drunk through straws at festive occasions. It can be likened to sake in appearance and flavor. Lao lao or Lao alcohol is more like a whiskey. It is also called lao khao or, in English, white alcohol. However, there is also a popular variant of lao lao made from purple rice, which has a pinkish hue.
In more recent times, the Lao state-owned brewery's Beerlao
Beerlao
Beerlao is the name of a range of beers produced by the Lao Brewery Company of Vientiane, Laos.- Beerlao :...
has become ubiquitous in Laos and is highly regarded by expatriates and residents alike. The Bangkok Post
Bangkok Post
The Bangkok Post is a broadsheet, English-language daily newspaper published in Bangkok, Thailand. The first issue was sold on August 1, 1946. It had four pages and cost 1 baht, a considerable amount at the time....
has described it as the Dom Perignon
Dom Pérignon (wine)
Dom Pérignon is a brand of vintage Champagne produced by the Champagne house Moët & Chandon and serves as that house's prestige champagne. It is named after Dom Pérignon, a Benedictine monk who was an important quality pioneer for Champagne wine but who, contrary to popular myths, did not discover...
of Asian beers. In 2004, Time
Time (magazine)
Time is an American news magazine. A European edition is published from London. Time Europe covers the Middle East, Africa and, since 2003, Latin America. An Asian edition is based in Hong Kong...
magazine described it as Asia's best beer. In June 2005, it beat 40 other brews to take the silver prize at Russia
Russia
Russia or , officially known as both Russia and the Russian Federation , is a country in northern Eurasia. It is a federal semi-presidential republic, comprising 83 federal subjects...
's Osiris Beer Festival, which it had entered for the first time.
Further reading
- Xaixana Champanakone (2010). "Lao Cooking and The Essence of Life". Vientiane Publishing ISBN 978-9932-00-001-2
External links
- Lao Cuisine - Flavours of Laos
- Lao Cuisine on No Reservation
- Tastes and Markets of Laos
- The Lao Cook
- Lao Gastronomy
- New York Times Article on Lao food
- Excerpts from Traditional Recipes of Laos
- Article on Lao coffee
- Another Article on Lao coffee
- wokme.com Asian Cooking Guide - Laotian Cuisine
- Some Lao recipes from the Boat Landing
- Video instructions on Thai & Lao food recipes
- Difference between Lao and Thai food
- about the book "Food from Northern Laos - The Boat Landing Cookbook"
- Introduction to "Lao Cooking and The Essence of Life"