Laotians eat more sticky rice than any group or people in the world. Many Laotians refer to themselves as Luk Khao Niaow – children / descendants of sticky rice.
Galangal, lemongrass and Lao fish sauce are important ingredients in Laotian cuisine. The most famous dish is Larb, a spicy mixture of (sometimes raw)marinated meat and/or fish, mixed with combinations of herbs, greens, and spices. Another Laotian original recipe is the spicy green Papaya salad known as tam mak hoong. Its commonly known across Thailand and to many westerners as som tam.
Lao cuisine has regional variations due to the availability of fresh local produce. The French colonial legacy is still apparent in the capital city of Vientiane, with baguettes sold on the streets. French restaurants are both common and popular.
Lao Salad Dressing Ingredients 1/4 c Lemon juice 1/4 ts Chopped garlic 2 tb Fish sauce 3 tb Ground roasted peanuts 1/4 c Sugar 1/4 c Water- Dash cayenne pepper 1 t Chopped coriander leaves 1... Read more
Laotian desserts recipes, whilst very similar to Thailand in both name and form, may sometimes exhibit subtle differences; Sticky Rice and Mango (Khao Nieow Ma Muang) Baked Coconut Rice Pudd... Read more
Laotian vegetarian recipes are similar to those of Thailand, due to the long, shared Mekong River border which has facilitated ‘cross-pollination’ of cuisine, especially in the n... Read more
Meat recipes from Laos included; Aioan Chua Noeung Phset Kretni Stir Fried Chicken With Mushrooms Sousi Pa Fish With Coconut Cream Steamed Fish With Young Ginger Sousi Pa Gnon (Small Catfi... Read more
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