Recipes From Laos or Laotian cuisine is the cuisine of Laos, which is distinct from other Southeast Asian cuisines.
The staple food of the Lao is steamed sticky rice. In the Lao language, sticky rice is known as khao niao (Lao:ເຂົ້າໜຽວ): khao means ‘rice’, and niao means ‘sticky’. In fact, the Lao eat more sticky rice than any other people in the world.
Sticky rice is considered the essence of what it means to be Lao. 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.
Often the Lao will refer to themselves as luk khao niaow, which can be translated as ‘children or descendants of sticky rice’. The trifecta of Recipes From Laos cuisine are sticky rice, larb, and tam mak hoong.
The most famous Lao dish is larb (Lao: ລາບ; 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.
Another Lao invention is a spicy green papaya salad dish known as tam mak hoong (Lao: ຕໍາໝາກຫູ່ງ), more famously known to the West as som tam.
Recipes From Laos have 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 are sold on the street and French restaurants are common and popular, which were first introduced when Laos was a part of French Indochina. (1)
1. Recipes From Laos – Laotian Shrimp Larb
Laotian Shrimp Larb
Not familiar with larb? It's a traditional Laotian dish that's meant to be eaten with your hands and relies on chopped meat or seafood, flavorful aromatics, and fiery chiles.
Toasted and ground rice adds a subtle nutty-sweet flavor and also thickens the sauce for our shrimp iteration. Recipe and Photo from Martha Stewart
Get in the festive spirit, helping out a local Lao street food seller with her sweet coconut cakes. These steamed cakes are dairy and gluten-free and are best when eaten piping hot. Recipe and Photo from SBS
Have you ever had larb? Sometimes it’s spelled laab or laap. It’s a kind of meat salad eaten in Laos and northern Thailand...It’s light, bright, and fiery hot–almost incandescently so – due to hot chilies. And it’s kind of sour due to citrus. It’s absolutely delicious.
This Incandescent Lao Salad is not larb. It was, however, inspired by it. It’s light, bright, citrusy sour, and incandescently fiery. We have tried many Recipes From Laos and this is one of our favorites. Recipe and Photo from Slow Burning Passion
One of the Recipes From Laos favorites is a crispy rice salad (Nam Khao) with crispy, chewy textures with a balance of sweet, tart, salty and spiciness.
If you have never had a Lao Crispy Rice Salad, it’s unlike anything you’ve ever tasted before and you need to try it because my words just won’t do it any justice. Crunchy, chewy rice with a well-balanced tart, salty, spicy and sweet combination of toppings and fresh herbs.It’s honestly something you absolutely must try once in your life. Recipe and Photo from Food Network
Bring the exotic flavors of Laos to your table with this zesty Recipes From Laos daily stape named Lao Steamed Fish (Mok Pa).
Wrapped in a banana leaf and infused with essential Lao ingredients, this scrumptious steamed fish looks amazing and is sure to be a hit with friends and family. Recipe and Photo from Wander Cooks
Another one of the great Recipes From Laos is Laab dip raw beef is one of the essential Lao dishes that incorporates unique and delicious ingredients.
The recipe looks easy, but the key to making this dish is sourcing and making the ingredients from scratch or finding the Lao aunty that has all these ingredients! Enjoy! Recipe and Photo from Saengs Kitchen
One of my favorite Lao comfort food is tom khem. “Tom” means boil and “khem” means salty. It is a braised pork dish in a salty, yet sweet broth. The sweetness balances out the saltiness and the pork is ever so tender.
But for me, the hard-boiled eggs are my favorite. After the eggs have been in the simmering broth for a while, the flavors soak into the eggs and make them so delicious! Recipe and Photo from Jenuine Cuisine
When it comes to noodle soups, Asia is the best. Lao is the cuisine of Laos, a South-Asian country. Lao meals typically consist of a soup dish that is sipped throughout the meal. Recipe and Photo from Food NDTV
The top of the Recipes From Laos freshest salad you have ever eaten, this Luang Prabang salad is packed with tons of herbs and paired with a creamy sweet and sour dressing, inspired by my recent trip to Laos.
One of the reasons I love traveling (and there are many) is that I always return with new inspiration for blog recipes. I love being able to bring back a taste of my adventures abroad. Recipe and Photo from Kara Lydon
A smoked and spicy eggplant dipping sauce typical from Laos. It reminds Babaganoush, with fish sauce instead of tahini. In Laos, it is served with glutinous rice (sticky rice), pieces of dried meat or vegetables to dip in the sauce.
In Laos, the duo Jeow Mak Keua and Sticky Rice are a favorite breakfast in the school lunchboxes. Recipe and Photo from Food and Road
13. Recipes From Laos – Lao Crispy Rice Salad – Nam Khao
Lao Crispy Rice Salad - Nam Khao
If you have never had a Lao Crispy Rice Salad, it’s unlike anything you’ve ever tasted before and you need to try it because my words just won’t do it any justice. Crunchy, chewy rice with a well-balanced tart, salty, spicy and sweet combination of toppings and fresh herbs.
It’s honestly something you absolutely must try once in your life. Lao cuisine is quite rare around here and usually a hidden gem in the cuisine world, you might be familiar with its flavors if you’ve had Thai or Vietnamese foods.I absolutely love this stuff, so you can imagine how pumped I am to create this recipe for everyone to try. Recipe and Photo from Pups With Chopsticks
A great Recipes From Laos breakfast special is the Laotian Omelette. This hearty omelet is loaded with fresh herbs and snake beans to make a great breakfast or as part of a multi-course Asian meal. Recipe and Photo from What To Cook Today
A friend taught me how to make this dish that originates from Laos and Cambodia. If you can't find galangal, substitute fresh ginger and a squirt of lime juice.
Pre-ground chicken, turkey, or pork may be used instead of the chicken thigh meat. Serve with sticky rice or in lettuce cups. Recipe and Photo from All Recipes
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