Lao cuisine

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A Lao meal on the island of Don Det, southern Laos
Lao beef nam tok

Template:Short description Template:Culture of Laos Template:Contains special characters

Lao cuisine or Laotian cuisine (Template:Langx, Template:IPA, Template:RTGS) is the national cuisine of Laos.

The staple food of the Lao is sticky rice (Template:Langx, khao niao, Template:IPA). Laos has the highest sticky rice consumption per capita in the world with an average of Template:Convert of sticky rice consumed annually per person.<ref>Template:Cite magazine</ref><ref>Template:Cite web</ref> Sticky rice is deeply ingrained in the culture, religious tradition, and national identity of Laos. It is a common belief within the Lao community that no matter where they are in the world, sticky rice will always be the glue that holds the Lao communities together, connecting them to their culture and to Laos.<ref name="grain.org">Template:Cite web</ref> Affinity for sticky rice is considered the essence of what it means to be Lao.<ref name="Sattaka 2016" /> Often the Lao will refer to themselves as luk khao niao (Template:Langx, Template:IPA), which can be translated as 'children or descendants of sticky rice'.<ref>Template:Cite web</ref>

The International Rice Research Institute (IRRI) has described Laos as a "collector's paradise".<ref name="grain.org" /> Laos has the highest degrees of biodiversity of sticky rice in the world. As of 2013, approximately 6,530 glutinous rice varieties were collected from five continents (Asia, South America, North America, Europe and Africa) where glutinous rice are grown for preservation at the International Rice Genebank (IRGC).<ref name="Sattaka 2016">Template:Cite journal</ref> The IRRI gathered more than 13,500 samples and 3,200 varieties of glutinous rice from Laos.<ref name="grain.org" />

The trifecta of Laos' national cuisine are sticky rice, larb, and green papaya salad (Template:Langx, Template:Lang). The most famous Lao dish is larb (Template:Langx, Template:IPA; sometimes also spelled laab or laap), a spicy mixture of marinated meat or fish that is sometimes raw (prepared like ceviche) with a variable combination of herbs, greens, and spices.

Lao cuisine has many regional variations, corresponding in part to the fresh foods local to each region. A French legacy is still evident in the capital city, Vientiane, where baguettes (Template:Langx, Template:IPA) are sold on the street and French restaurants are common and popular, which were first introduced when Laos was a part of French Indochina.

Origins of the Lao cuisine

The Lao originally came from a northern region that is now part of China. As they moved south they brought their traditions with them.<ref>Fairbank, J. K., Loewe, M., & Twitchett, D. C. (1986). "The Ch'in and Han Empires 221 B.C.-A.D. 220" (1986). The Cambridge history of China. Cambridge, UK: Cambridge University Press.</ref> Due to historical Lao migrations from Laos into neighboring regions, Lao cuisine has influenced the mainly Lao-populated region of Northeastern Thailand,<ref>McDermott, Nancie. Real Thai the best of Thailand's regional cooking. San Francisco: Chronicle Books, 1992. p. 79.</ref><ref name="LA Weekly 2011-09-12">Template:Cite news</ref><ref>[1] Template:Webarchive</ref><ref>Template:Cite web</ref><ref>Template:Cite book</ref> and Lao foods were also introduced to Cambodia<ref>Template:Cite book</ref> and Northern Thailand<ref name="LA Weekly 2011-09-12" /><ref>[2] Template:Webarchive</ref> where the Lao have migrated.

A 1864 drawing by Henri Mouhot during his travels in Laos depicting Laotians cooking over a bonfire

Like most Southeast Asian nations, Laos has been heavily influenced by Indian and Chinese culture. From time immemorial, Lao people traded directly with ancient China. It was the Indianization of Laos, however, that has had the most impact. The spread of Hinduism, Buddhism, and Islam into Southeast Asia during this period took with it Indian traditions and culture to what are now Indonesia, Malaysia, Singapore, Thailand, Burma, Cambodia and Laos where it took roots and continues to flourish to this day.<ref>Template:Cite news</ref><ref>Template:Cite book</ref> It is also during this time that Buddhist monks introduced traditional Indian spices, curry, and coconut milk to Laos.<ref>Template:Cite book</ref> However, unlike most of its neighbours, Lao people's affinity for glutinous or sticky rice and Lao cuisine's heavy focus on sticky rice meant that coconut milk and noodles never played a significant role in Lao cuisine. Instead, coconut milk, curry and noodles are limited to a few Laotian soups, noodle dishes and sticky rice-based desserts.

With the Columbian exchange, non-native crops—such as tomato, papaya, sweetcorn, pineapple, and chili peppers—were introduced to Southeast Asia probably through the various sea ports of modern-day Thailand, Cambodia,<ref name="thalias">Template:Cite magazine</ref> and Vietnam via the Philippines<ref>Template:Cite web</ref> and Malacca. Through trades with the Portuguese and other Europeans, acceptance and cultivation of non-native crops and ingredients quickly spread throughout Southeast Asia.

By the mid-1500s, Europeans were exploring and trading with mainland Southeast Asia, reaching as far as Vientiane and Luang Prabang. Some of the more notable Europeans who had travelled there or wrote extensively about their experiences were Fernão Mendes Pinto (1542-1545),<ref>Mendes Pinto, F. and Catz, R. (2013). The Travels of Mendes Pinto. Chicago: University of Chicago Press, pp. xxxi, 231, 306, 365.</ref> Diogo Veloso and Blas Ruiz (1596),<ref name="thalias"/> Geebard van Wusthof (1641),<ref>Staunton, Sidney Augustus. The War in Tong-King: Why the French Are in Tong-King, and What They Are Doing There. Cupples, Upham, 1884.</ref> Giovanni Filippo de Marini (1642-1648),<ref>Marini, Gio Filippo de. A New and Interesting Description of Lao Kingdom (1642-1648). White Lotus Press, 1998.</ref> Jean-Baptiste Pallegoix (1830), and Henri Mouhot (1861).

Simon de la Loubère (1642-1729) observed that the cultivation of the papaya was already widespread in Siam around the early-1700s<ref>De la Laloubère, Simon. Description Du Royaume De Siam, Par Simon De Laloubère, envoyé Extraordinaire Du Roy auprès Du Roy De Siam: où l'on voit quelles sont les opinions, les moeurs & la religion des Siamois: avec plusieurs remarques de physique touchant les plantes & les animaux du pais. Vol. 2, Amsterdam: Chez David Mortier, 1714. 67.</ref> and by the time Pallegoix arrived as missionary to Bangkok, the papaya and chili peppers was already fully integrated in the Lao territory, dependencies and the Southeast Asian food culture as a whole.<ref>Template:Cite book</ref><ref>Pavie, Auguste, Lefèvre-Pontalis, Pierre. Mission Pavie, exploration de l'Indo-Chine: mémoires et documents, Volume 2, Part 2 Mission Pavie, exploration de l'Indo-Chine: mémoires et documents, Pierre Lefèvre-Pontalis. Paris: Ernest Leroux, 1894.</ref><ref>Pavie, Auguste, et al. Exploration De L'Indo-Chine: mémoires Et Documents. Ernest Leroux, 1894.</ref><ref>Massie, M. Dictionnaire Laotien. Ernest Leroux, 1894.</ref><ref>Garnier, Francis. Voyage d'exploration en Indochine, effectué pendant les années 1866, 1867 et 1868 par une commission française présidée par M. le capitaine de frégate, Doudart de Lagrée, 2 vols. Paris: Hachette et Cie, 1873. 454.</ref>

French explorer Mouhot, during his trip to Luang Prabang, noted that the Laotians adored chili peppers.<ref>Mouhot, Henri, and Ferdinand de. Lanoye. Voyage Dans Les Royaumes De Siam, De Cambodge, De Laos Et Autres Parties Centrales De L'Indo-Chine: Relation Extraite Du Journal Et De La Correspondance De L'auteur. Hachette, 1868. 322.</ref>

Lao and Thai cuisine

In his book Culture and Customs of Laos, Arne Kislenko noted:

Any discussion about Lao cuisine cannot be limited to Laos. There are approximately six times more ethnic Lao in the Isan region of northeastern Thailand than in Laos itself, which makes it necessary to go beyond national boundaries in search of definitively Lao food. In fact, with the recent droves of migrants from Isan further south to Bangkok, the Thai capital has in many respects become the epicenter of Lao cuisine. Some estimate that more Lao are there than in any other city in the world, including Vientiane. There are also sizable expatriate communities in places like the United States and France that make for numerous culinary variations abroad.<ref name="Kislenko 2009">Template:Cite book</ref>

According to the cultural anthropologist Penny Van Esterik, during the 1950s and 1960s, Lao food was little known by the central Thais and could be found only where there were gatherings of Lao or northeasterners:

In the 1950s and 1960s glutinous rice, roast chicken, laab, somtam (papaya salad), and other Lao favorites were available in Bangkok only around the boxing stadium where northeastern boxers and fans gathered to eat and drink before and after boxing matches. Lao food could also be found outside construction sites in mobile food carts providing construction workers from the northeast with their regional foods and beside gas stations serving long-distance bus drivers.<ref name="Esterik 2010">Template:Cite journal</ref>

At the conclusion of the Vietnam War, between 1975 and 1995, it was estimated that approximately 200,000 Lao refugees crossed the Mekong River into Thailand.<ref>Template:Cite news</ref> Most stayed in the refugee camps while others moved to Bangkok looking for work.

The opening of the Mittraphap Road and the northeastern railway connecting central Thailand to its northern provinces created a gateway for one of Thailand's biggest inter-regional migrations during the economic boom of the 1980s, as demand for labour increased. It was estimated that between 1980 and 1990, about 1.1 million northeasterners moved from the northeast to central Thailand and Bangkok.<ref>Phongpaichit, Pasuk and Chris Baker. Thailand's boom. St Leonards: AlIen & Unwin; 1996.</ref> This, in turn, helped popularize and create an unprecedented demand for Lao food outside of Laos and the northeast.<ref name="Kislenko 2009" />

Van Esterik also noted that, "[i]n attempting to include northeastern food in a standardized national cuisine, middle-class Bangkok selected and modified the taste of a few dishes—grilled chicken, somtam, laab—by reducing the chili peppers and increasing the sugar, and ignored other dishes such as fermented fish and insects".<ref name="Esterik 2010" /> According to Professor Sirijit Sunanta,<ref>Template:Cite web</ref> these dishes were then represented as Thai food when presented to the world.<ref>Sunanta, Sirijit. 2005. "The globalization of Thai cuisine". Paper presented at the Canadian Council for Southeast Asian Studies Conference, York University, 14–16 October in Toronto, Canada</ref>

Although more ethnic Lao live in Thailand than in Laos and Lao cuisine is key to popularising Thai food abroad,<ref name="Warren 2002">Warren, William. Bangkok. London: Reaktion, 2002. 130.</ref> the word "Lao" is hardly mentioned. This is perhaps due to forced Thaification, an official attempt to promote national unity and "Thainess", in which any mention of "Lao" and other non-Thai descriptors were removed and replaced with "northeastern Thai" or "Isan".<ref name="Baker 2009">Template:Cite book</ref>

Consequently, Thaification has led to social discrimination against northeasterners, and the word "Lao" became a derogatory term.<ref>Template:Cite journal</ref> Being "Lao" was stigmatized as being uneducated and backward, causing many northeasterners to be ashamed to be known as Lao.<ref name=Smalley-1994>Smalley, William Allen. Linguistic Diversity and National Unity: Language Ecology in Thailand. Chicago: University of Chicago Press, 1994.</ref> However, there is a sense of resurgence and pride in Lao identity as it loses its stigma, particularly among the Isan youth.<ref>Template:Cite web</ref>

In the West, even with sizable expatriate communities, Lao cuisine is still virtually unknown, even though much of what is served in Thai restaurants is likely to be Lao<ref name="Warren 2002" /> or Lao-owned. Unbeknownst to most people, when they eat their favourite som tam, larb, and sticky rice at their favourite Thai or northeastern Thai (Isan) restaurants they are actually eating the Thai versions of traditional Lao food.<ref>Stokes, Daniel. 2003. "Low language in high places: social and political perspectives on grammar in the prose of 'Rong Wongsawan'". Thesis (M.A.). University of Wisconsin—Madison, 2003. p. 38.</ref><ref>Template:Cite web</ref><ref>Cranmer, Jeff, and Steven Martin. Laos. 2nd ed. London: Rough Guides, 2002. 43.</ref><ref>Template:Cite encyclopedia</ref><ref>Burke, Andrew, and Austin Bush. "Eating." Bangkok: city guide. 9th ed. Footscray, Vic.: Lonely Planet, 2010. 157.</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> This accidental reinforcement of Thaification by expatriate Lao communities and Lao restaurateurs is observed by Malaphone Phommasa and Celestine Detvongsa in their article "Lao American Ethnic Economy":

Unlike […] ethnic specific stores, Lao-owned restaurants are doing better in reaching out to the general public. Although there are some restaurants that advertised as singularly "Laotian", many Lao restaurants are established under the guise of Thai restaurants and Thai/Lao restaurants to entice mainstream customers. Because most Americans are unfamiliar with Laotian food, Lao entrepreneurs have aimed to acquire more business by advertising themselves as Thai restaurants: the latter have successfully achieved popularity with the mainstream population. These restaurateurs would then incorporate Lao dishes onto the menu. Although there are many similarities between Lao and northern Thai cuisine, certain foods will distinguish a true Thai restaurant from a Lao-owned restaurant would be the inclusion of "sticky rice" on the menu...<ref>Phommasa, Malaphone, and Celestine Detvongsa. "Lao American Ethnic Economy". Asian Americans An Encyclopedia of Social, Cultural, Economic, and Political History. Ed. Xiaojian Zhao, Edward J.W. Park, PhD. Santa Barbara: ABC-CLIO, 2013. 746-747.</ref>

One of the earliest Thai restaurants to open in North America was by Keo Sananikone, a Lao refugee and early pioneer of Thai food in the US. In 1977, Keo opened a series of Thai restaurants starting with Mekong, Keo's, and Mekong II in Hawaii, which became a hot spot for the Hollywood crowd.<ref>Template:Cite news</ref> Keo later wrote an internationally best-selling Thai cookbook, Keo's Thai Cuisine, in 1985. Keo explains the reason for opening Thai as opposed to Lao restaurants: "I felt that Laotian food would not have been successful in America at that time. Laotian food is very basic and simple, and Thai food is very exotic and colourful."<ref>Template:Cite book</ref>

Ingredients

Rice and noodles

Vegetables, herbs and spices

Chili peppers in Vientiane
Stir-fried water spinach at a Lao restaurant

Pastes and sauces

Meat

Dried water buffalo skin

Fish

Padaek

Although Laos is landlocked, different types of fish are consumed, especially freshwater ones.

Notable Lao fish dishes include:

  • Mok pa: steamed fish, typically wrapped in banana leaves and tied with bamboo string. It is made with lemongrass, kaffir leaves, green onions, fish sauce, green chiles, shrimp paste, and fresh dill.<ref>Template:Cite web</ref>
  • Raw shrimp: freshly squeezed lemon juice, spices, and fish sauce<ref>Template:Cite web</ref>

Insects

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Fruits

Fruits in Laos include watermelon, pineapple, sugar apple, (custard apple or sweetsop), longan, litchi, Asian pear, mango, rose apple (water apple), banana, jackfruit, rambutan, young coconut, orange, sweet tamarind, papaya, durian, sugarcane, pomelo, sapodilla, guava, star apple, mangosteen, melon, santol, langsat, grapes, corossolier (soursop), mak yom, and mak num nom.

Kitchen utensils

A Lao-style mortar and pestle

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.

Cooking methods

Template:Unsourced section Grilling, boiling, stewing, steaming, searing and mixing (as in salads) are all traditional cooking methods. Stir-frying is common, and 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.

Ping means grilled. Ping gai is grilled chicken, ping sin is grilled meat, and ping pa is grilled fish. Before grilling, the meat may be seasoned with minced garlic, minced coriander root, minced galangal, salt, soy sauce, and fish sauce.

Ways Lao food differs from neighboring cuisines include that Lao meals commonly include a large quantity of fresh raw greens, vegetables and herbs served undressed on the side, and that savory dishes are never sweet, and some dishes are bitter.

Eating customs

A ka toke, a platform for arranging and presenting a Lao meal.

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 (ໄມ້ທູ່,mai thu) 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.Template:Cn

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.

Dishes

Dips

Jaew bong

Jaew (Template:Langx) is a popular type of dipping sauce in Laos.

  • Jaew mak khua – made from roasted eggplant.
  • Jaew mak len – made from roasted sweet tomatoes.
  • Jaew bong – sweet and spicy paste made with roasted chilies, pork skin, galangal and other ingredients.
  • Jaew padaek – made from fried padaek, fish, roast garlic, chilies, lemon grass, and other ingredients.

Appetizers

Sai oua sausage with a dipping sauce

Kap kaem (Template:Langx) are dishes served as snacks, before the main dish, or with beer.

  • Kaipen – fried snack made of fresh water algae, usually served with jaew bong.
  • Khai khuam – stuffed eggs "upside down".
  • Khai nug – steamed, boiled egg made by making a hole in the egg to remove the contents and pouring it back in after mixing the yolk with other ingredients.
  • Khua pak bong – stir-fried water spinach.
  • Look seen – Laotian beef meatballs.
  • Mekong river moss – fried moss from the Mekong River.
  • Miang
  • Sai kok – chunky pork sausage.
  • Sai oua – grilled pork sausage.
  • Seen hang – Laotian beef jerky that is flash-fried beef.
  • Seen savanh – thinly sliced beef jerky with sweeter taste and covered with sesame seeds.
  • Seen tork
  • Som khai pa – pickled fish roe.
  • Som moo – pickled pork with pork skin (summer sausages).
  • Som pa – pickled fish.
  • Som phak kad – pickled greens.
  • Som phak kai lum who moo – pickled cabbage with pickled pork ears.
  • Yaw – Laotian pork roll. Known as giò lụa in Vietnam.
  • Yaw dip – a type of spring roll made with rice paper, vermicelli, lettuce, and various fillings including shrimp. It is usually eaten with peanut sauce or Laotian sweet sauce. Known as gỏi cuốn in Vietnam.
  • Yaw jeun – fried spring roll.

Salads

Tam mak hoong green papaya salad

Sarad (Template:Langx) is a general name to describe a dish with mixed vegetables, herbs, and spices. Meat salads in Laos are known as larb or laap.

  • Larb – a spicy Lao minced meat salad made with fermented fish and herbs. Various meats include fish, duck, chicken, pork, and beef, as well as mushrooms.
  • Nam tok – a meat-based salad similar to larb. It can also be made into a stew.
  • Pon – spicy puree of cooked fish.
  • Tam som – an overall term for the following salads made with Lao chili peppers, lime juice, tomatoes, fish sauce/paste, and sugar. Crab paste and shrimp paste are optional.
    • Tam khao poon – spicy vermicelli noodles salad.
    • Tam mak guh – spicy plantain salad.
    • Tam mak hoong – spicy green papaya salad.
    • Tum mak khua – spicy eggplant salad.
    • Tam mak taeng – spicy cucumber salad.
    • Tam mak thua – spicy green/yardlong bean salad.

Soups and stews

Kaeng (Template:Langx; lit. 'soup')

  • Ant egg soup – soup made with ant eggs.
  • Kaeng jeut – vegetable and pork soup.
  • Kaeng galee – Lao curry.
  • Keng no mai or soup naw mai – a green stew made with bamboo shoots.
  • Or – green vegetable stew.
  • Or lam – Luang Prabang-style green vegetable stew.
  • Tom jeaw pa – spicy fish soup.
  • Tom kha gai – a spicy and sour soup made with coconut milk, mushrooms, and chicken.
  • Tom padaek – fish stewed in padaek.
  • Tom yum – a spicy and sour soup made with lemongrass and various meats such as beef, chicken, pork, and shrimp or other seafood.

Grilled dishes

Ahan ping (Template:Langx; lit. 'grilled food')

  • Ping gai – grilled, marinated chicken.
  • Ping hua ped – grilled, marinated duck head. It can be considered an appetizer.
  • Ping moo – grilled, marinated pork.
  • Ping pa – grilled fish mixed with spices and herbs.
  • Ping ped – grilled, marinated duck.
  • Ping seen – grilled, marinated beef.
  • Ping theen gai – grilled, marinated chicken feet.
  • Seen dat – Laotian-style barbecue. Traditional meats and vegetables are seared on a dome-shaped griddle.

Steamed dishes

Ahan neung (Template:Langx; lit. 'steamed food')

  • 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 dishes

Sticky rice served in a basket at a restaurant in Vientiane

Ahan kap khao (Template:Langx; lit. 'food with rice') are dishes made with rice as the main ingredient.

  • Khao khua or khao phat – Laotian-styled fried rice.
  • Khao niao – steamed glutinous rice, popularly known as "sticky rice". This type of rice is usually kept in a bamboo basket and is shared among all diners. Different ingredients such as coconut milk and red beans can be added to make the rice into a sweet dessert.
  • Khao piak khao (lit. 'rice wet rice') – rice porridge. Toppings may contain blood curds, century eggs, fried onions or garlic, and scallions.
  • Khao ping or khao jee – baked sticky rice seasoned with eggs. Khao chee is also another name for bread.
  • Khao jao or khao neung – steamed white rice. Jasmine rice is generally used. This type of rice is also used as an ingredient for many stir-fried dishes.
  • Nam khao – crispy rice salad made with deep-fried rice balls, chunks of fermented pork sausage called som moo, chopped peanuts, grated coconut, sliced scallions or shallots, mint, cilantro, lime juice, fish sauce, and other ingredients.

Noodles

Feu (Template:Langx) or mee (Template:Langx). Noodles are popular dishes in northern and central Laos. These can vary from "wet noodles" served with broth, or "dry noodles" which are typically stir-fried.

  • Feu – Laotian-styled pho, or rice noodle soup.
  • Kaeng sen lon – soup made with glass noodles and meatballs.
  • Khao piak sen – rice flour noodles in chicken broth. Similar to the Vietnamese dish bánh canh and the Japanese dish udon.
  • Khao poon – rice vermicelli soup, also known as "Lao laksa".
  • Khua mee – pan-fried rice noodles topped with thinly sliced egg omelette.
  • Lard na – stir-fried noodles covered in gravy.
  • Mee haeng – wheat noodles with vegetables and meat.
  • Mee ka tee – rice vermicelli made in coconut milk.
  • Mee nam – wheat noodles in a broth of vegetables and meat.
  • Pad Lao – stir-fried noodles mixed with lightly scrambled egg. Similar to pad thai.
  • Pad ki mao – stir-fried broad rice noodles.
  • Pad sen lon – stir-fried glass noodles.
  • Suki – Laotian-styled sukiyaki.
  • Yum sen lon – tangy salad made with glass noodles.

Breads

Khao chi pate with omelette, pâté and herbs

Bread is originally a French import, but very popular. The most common form is small baguettes, known as (Template:Langx).

Desserts

Khong van (Template:Langx; lit. 'sweet things'). Lao desserts are generally made with the combination of tropical fruits and glutinous rice products. These can vary from types of cakes, to jelly, to drinks, and custards.

  • Khao lam – a sweet sticky rice dish made with red beans, coconut, coconut milk, and sugar prepared in bamboo.
  • Khao niao mak muang – sticky rice with coconut and mango.
  • Khao pard – jelly-like rice cake, unique for its layers. It is usually green from the use of pandan leaves as an ingredient.
  • Khao tom – steamed rice wrapped in banana leaf. Various fillings include pork, bananas, and taro.
  • Khanom kok – coconut dumpling made on a griddle. It may be topped with green onions.
  • Khanom maw kaeng – coconut custard cake.
  • Khanom nab (Template:Langx) – rice dumpling stuff with sweet coconut.
  • Lod xong – a green, worm-like dessert made with rice jelly, coconut milk, and liquefied palm sugar.
  • Nam van – a general name for a dessert which can contain tapioca and various fruits including durian, jack fruit, and water chestnuts.
  • Sangkaya – custard made with kabocha, a type of Asian squash.
  • Voon – jelly made with coconut milk.

Drinks

A Lao coffee.
A light and a dark Beerlao.

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. Most of the Arabica in Laos is consumed locally and most of the Robusta is exported to Thailand, where it goes into Nescafé. 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.Template:Cn

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.<ref>Template:Cite book</ref> 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.

The Lao state-owned brewery's Beerlao has become very popular in Laos. The Bangkok Post has described it as the Dom Pérignon of Asian beers.Template:Citation needed 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.

Non-alcoholic

  • Ca fay – Lao coffee.
  • Nam oi – sugarcane juice.
  • Nam pun – Smoothie
  • Nam mak pow – coconut juice; with or without coconut meat.
  • Oliang – iced coffee; black or with condensed milk.
  • Saa – Laotian tea.

Alcoholic

  • Beerlao
  • Lao-khao – Lao rice wine.
  • Lao lao – Lao whiskey.
  • Lao-hai – Lao rice wine made with glutinous rice.

See also

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References

Template:Reflist

Further reading

  • Davidson, Alan (1975). Fish and Fish Dishes of Laos. Rutland, Vermont: Charles E. Tuttle Co. Template:ISBN.
  • Du Pont De Bie, Natacha (2004). Ant Egg Soup: The Adventures of a Food Tourist in Laos. London: Sceptre. Template:ISBN.
  • Sing, Phia. Alan Davidson and Jennifer Davidson, eds. (1981) Traditional Recipes of Laos: Being the Manuscript Recipe Books of the Late Phia Sing, from the Royal Palace at Luang Prabang, Reproduced in Facsimile and Furnished With an English Translation. London: Prospect Books. Template:ISBN.
  • Culloty, Dorothy (2010). Food from Northern Laos – The Boat Landing Cookbook. Te Awamutu, New Zealand: Galangal Press Template:ISBN
  • Xaixana Champanakone (2010). Lao Cooking and The Essence of Life. Vientiane Publishing Template:ISBN

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