Lao Cuisine

Lao cuisine is the food culture developed by the Lao people, primarily of Laos and the Isan region of northeastern Thailand. Lao people sometimes call themselves children of the sticky rice(ລູກເຂົ້າໜຽວ luk khao niaw), because sticky rice is an essential part of Lao culture and daily life.

Most meals in Lao cuisine are served community-style; dishes are plentiful and shared. A meal may be presented on a sort of tray table called khan tok[ขันโตก], which may also be decorated with leaves and flowers, or simply set on the floor. A meal served on khan tok is called pha khao(ພາເຂົ້າ). Ceremonial pha khao are prepared for special occasions. Traditionally, diners sit on the floor and eat with their right hands.

Sticky rice is traditionally steamed in a large woven basket(ຫວດ hwd) over a pot of water on a charcoal stove and then served in another type of woven basket(ຕິບເຂົ້າ tib khao), which may display decorative patterns. This rice serving basket is often shared during a meal; diners shape a fistful of rice and eat it with other shared dishes.

A typical Lao meal includes sticky rice, dipping sauce(ແຈ່ວ jaew), fresh herbs and vegetables, soup or stew(ແກງ gaeng), and some combination of grilled dishes(ອາຫານປີ້ງ ahan ping), steamed dishes(ອາຫານຫນື້ງ ahan nung), pounded salad(ຕໍາສົ້ມ tam som), and/or braised dishes(ຂົ້ວ khua).

A clay mortar(ຄົກ kok) and wooden pestle(ສາກ sak) are often used to make Lao dishes.

khaen(ແຄນ khaen)[แคน] bamboo pipe reed instrument

Ingredients

Sticky rice, also called glutinous rice or sweet rice, is the main type of rice in Lao cuisine. It is eaten at most meals. Long-grain sticky rice may also be toasted and ground into powder for use in certain recipes.

Bamboo shoots and mushrooms appear in the rainy season.

banana blossom

pepper wood(ສະຄ້ານ)

dill(ຜັກຊີ), coriander, mint, lemon basil

Tamarind fruit is enjoyed fresh and used for cooking; tamarind leaves may be used in the hot season.

Papaya(ໝາກຫຸ່ງ) is a common fruit, usually eaten unripe like a vegetable. Mangoes ripen in the hot season. They are also used unripe with spicy dips.

river moss

ant eggs

Padaek(ປາແດກ) is a thick sauce made from preserved river fish.

Animals caught in the fields, such as frogs, may be cooked and eaten. Chicken meat and eggs are used.

When a water buffalo is killed, every part of the animal is used, even the blood and skin. Dried water buffalo skin(ໜັງເຄັມ) is added to other dishes.

Dishes

• steamed sticky rice(ເຂົ້າໜຽວ)
• sour dipping sauce(ແຈ່ວສົ້ມ)
• pepper dipping sauce(ແຈ່ວບອງ)
• chili dipping sauce(ແຈ່ວໝາກພິກ)
• sour bamboo shoot dipping sauce(ແຈ່ວໜໍ່ໄມ້ສົ້ມ)
• pounded salad(ຕໍາສົ້ມ): salad with ingredients pounded in a mortar, especially with unripe papaya
• mok(hmok)
• laab(ລາບ)
• bamboo stew with yanang(ແກງຫນໍ່ໄມ້ໃສ່ຢານາງ)
• braised vegetables(ຊຸບຜັກ soob pak)
• o hlam(ເອາະຫຼາມ)
• koi(khoi)
• khao tom(ເຂົ້າຕົ້ມ)

Related Links

• Lao Cuisine
• Traditional Recipes of Laos