Recipes From Laos or Laotian cuisine is the cuisine of Laos. It is distinct from other SE Asian cuisines. The staple food of the Lao is steamed sticky rice.
This Lao khao soi recipe makes a delicious filling Laotian soup with wide rice noodles and a rich, hearty sauce of pork mince, tomatoes and fermented soy beans that could best be described as a Southeast Asian style ragu Bolognese soup.Adapted from a recipe by Friends International
Lao Grilled Chicken (Pieng Gai) is a common Laotian household dish. The chicken is marianted in an oyster sauce base marinade that's packed with umami.
Pork Larb is a Southeast Asian meat salad from Laos that only takes minutes to make. If you've never had this quick and easy pork larb, you HAVE to try it!
Recipes From Laos or Laotian cuisine is the cuisine of Laos. It is distinct from other SE Asian cuisines. The staple food of the Lao is steamed sticky rice.
Pork Larb is a Southeast Asian meat salad from Laos that only takes minutes to make. If you've never had this quick and easy pork larb, you HAVE to try it!
This jeow bong recipe is a delightful blend of spicy, umami, and slightly sweet flavors.
The Ultimate Guide to the best Laos Food and best Laos Drinks to try. From traditional Laos Food to Laos menu items you must seek out and try
Delicious minced meat salad made authentically via Lao recipe.
Kua mee is a sweet and savory Laotian stir-fried noodle dish, highlighted by caramelized sugar and tender egg strips.
Recipes From Laos or Laotian cuisine is the cuisine of Laos. It is distinct from other SE Asian cuisines. The staple food of the Lao is steamed sticky rice.
Laos Larb is a delicious dish made of meat and flavored with fish sauce, padaek, roasted ground rice, and lime juice. The most interesting thin g about this dish is ...
Nam Khao is one of the most loved Lao dishes. I mean, why wouldn’t it be? It has a top-notch texture. And, it is full of so much aromatic flavor. It is one of my favorite foods to make and share with others. What is Nam Khao and What Makes it So Fantastic? When I introduce people to Lao food, Nam Khao is always one of the first dishes I show them. It is always a hit. Everyone’s reaching for their next bite before finishing their first. What makes Nam Khao so delicious? Well, to start, there are many versions of this dish. That’s because this dish has transformed from its original recipe. Nam Khao originated in a small village called Thadeua in Laos. Oftentimes, Nam Khao is referred to as Nam Thadeua, in honor of its origins. Traditionally, Nam Khao is a mixture of crispy deep-fried rice with soured pork, dried coconut, red curry, and fresh herbs. This creates a dish with bright and bold flavors like you’ve never tasted before. I love using Lao Thai Nam’s pork nam sticks or pork sausage. It gives this dish more depth along with authentic Lao flavor. Also (when I have time,) I like to make a version that uses extra small rice balls. This lends an extra crispy layer, adding a perfect bite to this dish. I also fry up fresh bird’s eye chili to make a delicious and spicy garnish. You will most likely find Nam Khao at many Lao celebrations. I love eating it with lettuce wraps. Typically, I will go the extra mile and add some extra pork nam on top. Frequently Asked Questions About Nam Khao What curry paste should you use? I go with pre-made red curry paste. It saves time and is available in Southeast Asian markets. If you are adventurous and have the time, making your own curry paste is great too. Red curry paste requires chilies, lemongrass, galangal, cilantro roots, makrut lime leaves, shallots, garlic, and shrimp paste. What type of lime leaves do I use? The lime leaves you use must be from the makrut lime tree. They are super fragrant. Other lime leaves do not have the same flavor at all. In Southeast Asian cooking, we use the lime typically for cooking and the makrut lime itself to make cleaning supplies. What type of shredded coconut should I use? I always recommend using dried coconut. Wet coconut will make your dish mushy! What Lao Thai Nam product should I use? Any of Lao Thai Nam’s pork nam works perfectly in this dish. This pork is technically fermented so you can eat it raw. You can also cook it if you want to be extra safe. Nam Khao (Lao Crispy Rice Salad) Recipe Cook time: 30 minutesServes 3-4 Ingredients: 2 cups Jasmine rice uncooked 2-½ cups Water 1 Egg 3 tablespoons Red curry paste 1 cup Dried coconut shreds 2 tablespoons Makrut lime leaves 1 pinch Salt 1 pinch MSG 2 tablespoons Fish sauce 1 whole Lime juice 1 cup Cured pork, Lao Thai Nam 1 cup pork skin 1 cup Cilantro, diced 1 cup Green onion, diced ⅓ cup Roasted peanuts, lightly crushed Garnish Fried bird eye chili, lettuce, cucumber Instructions: Step 1: First, make your rice. Rinse the rice 3 times and drain it well. Then, add it to a soup pot. Pour over the water. Bring everything to a boil then cover and reduce to low for 15 minutes. I prefer this rice cooking method as it gives you more quality control. Step 2: Put the cooked rice on a tray and allow it to cool for 40 minutes until the rice reaches room temperature. Step 3: Rinse the cooked pork skin then drain. Make sure to cut the strands of pork in about 2-3 inch sizes. Then, place aside. Step 4: In a small bowl, whisk the egg. Add in the red curry paste. You will have to smash the curry into the egg or else it will become lumpy. Make sure the curry paste is evenly incorporated. Step 5: Add the cooled rice to a large bowl, along with the curry egg mixture. Add dried coconut, lime leaves, salt, and msg. Make sure to mix everything evenly to avoid clumps. Step 6: Lightly oil your hands. Then, form ⅛ cup size balls with the mixture. Making the balls smaller will give you extra crunchy bits in the final dish. Step 7: Heat cooking oil to 350F. Put about 3-4 balls in at the oil time. You want to make sure you don’t over-pack the fryer or else it will not fry evenly. Fry the balls for 6-8 minutes. Step 8: Place the fried rice balls in a large bowl to cool. Once you can touch them with your hands, go ahead and crumble them. Make the crumbles different sizes. Step 9: Time to season! Add the fish sauce and lime juice. Mix everything well. If the dish isn’t salty enough, add regular salt instead of liquid. This will take away from the crunchiness of the dish. Step 10: Mix in pork, pork skin, cilantro, green onion, and roasted peanuts. Make sure the pork and herbs are cut into small pieces before adding. Step 11: Garnish with freshly fried birds eye chili, if you enjoy a little heat! This is one of my favorite recipes of all time. I hope you enjoy making it as much as I do! Recipe by Saeng Douangdara Saeng Douangdara is an acclaimed Los Angeles-based cooking instructor and personal chef. He was born in a refugee camp after his parents fled Laos. He is one of the leading forces in elevating Lao cuisine. Douangdara is passionate about food education. Through his online work, he explores Lao food through his Youtube channel “Saeng’s Kitchen” and most recently his show with Delish called “Smelly Good.” His philosophy around cooking is to make it approachable, educational, and fun! His goal is to use food as a catalyst to teach people about the history and culture of Laos. Find him on all social media accounts @saengdouangdara
Kua mee is a sweet and savory Laotian stir-fried noodle dish, highlighted by caramelized sugar and tender egg strips.
Small, savory opaque balls of deliciousness filled with caramelized seasoned ground pork, sweet pickled radish, and peanuts in both Thai and Lao cuisines
Recipes From Laos or Laotian cuisine is the cuisine of Laos. It is distinct from other SE Asian cuisines. The staple food of the Lao is steamed sticky rice.
Enjoy the rich, spicy flavors of Laos with this khao poon recipe, a comforting noodle soup with chicken and fresh herbs and spices.
A light, coconut red curry noodle soup traditionally from Laos that is served with shredded chicken and greens.
A light, coconut red curry noodle soup traditionally from Laos that is served with shredded chicken and greens.
Jeow Som is a Laotian spicy and sour multiple purpose dipping sauce. It can be used for meat, chicken, seafood, and veggies.
Thai/Laos style mince pork salad recipe Larb! Sometimes it spells Larb, Laab, Laap...But only thing that they have common is, they are DELICIOUS!
A light, coconut red curry noodle soup traditionally from Laos that is served with shredded chicken and greens.
A light, coconut red curry noodle soup traditionally from Laos that is served with shredded chicken and greens.
The cuisine of Laos is unassuming but packed with flavor marrying herbs, chiles, and fermented meat and fish. Here are some Lao and Isan specialties that showcase this special cuisine.
Make and share this Lao Chicken Soup recipe from Food.com.
Enjoy the rich, spicy flavors of Laos with this khao poon recipe, a comforting noodle soup with chicken and fresh herbs and spices.
A light, coconut red curry noodle soup traditionally from Laos that is served with shredded chicken and greens.
Larb, also known as Laab and Laap is a type of Thai and Lao meat salad. It is often made with chicken, beef, pork, duck, fish or mushrooms. The meat is minced and it can be either raw or cooked. Laab is flavored with fish sauce, lime juice, crushed red chilies, toasted ground rice and lots of fresh
Enjoy the rich, spicy flavors of Laos with this khao poon recipe, a comforting noodle soup with chicken and fresh herbs and spices.
Naem Khao is a crispy coconut rice salad with crispy and chewy textures balanced with sweet, salty, and spicy flavors. This very popular dish can often be found in food carts in the streets of Thailand and Laos.
The Laos Jeow Mak Len Recipe creates a mouthwatering, traditional tomato-based dipping sauce hailing from the vibrant culinary culture of Laos. With its rich
A mouthwatering look at khao poon, the noodle of Laos, including how it's made and eaten.
This Lao Gan Ma Noodle recipe uses the "godmother" of all sauce brands––a staple in our kitchen!
Lao Grilled Chicken (Pieng Gai) is a common Laotian household dish. The chicken is marianted in an oyster sauce base marinade that's packed with umami.
Laos khao soi is one of the best hidden gems in the world of noodle soups. It has a garlicky tomato meat sauce that gives this dish its wonderful flavour and colour.
Laos Larb is a delicious dish made of meat and flavored with fish sauce, padaek, roasted ground rice, and lime juice. The most interesting thin g about this dish is ...
Spicy Szechuan noodles with garlic chili oil ready in 15 minutes! Spicy, garlicky Szechuan chili oil noodles made with Lao Gan Ma chili crisp & fresh herbs.
It was a sweltering summer evening in Bangkok when the tantalizing aromas of garlic, chilies, and fish sauce lured me to my Uncle Somchai's modest home. He was renowned for his exceptional Thai cooking skills, passed down through generations from our family's southern island roots.
Pad mama is a quick and easy Thai instant noodles recipe that's perfect for busy weekdays.
Naem Khao is a crispy coconut rice salad with crispy and chewy textures balanced with sweet, salty, and spicy flavors. This very popular dish can often be found in food carts in the streets of Thailand and Laos.
An aromatic Lao chicken noodle soup that can be customized to taste at the table.
Crushing the freshly toasted peanuts in the koke Yam salat has to be one of the few true vegetarian dishes in Laos, that is if you don’t thr...
