What is a typical Lao dessert
The cuisine of Laos
At first glance, the cuisine of Laos does not seem to be very different from the cuisine of neighboring countries: "Chicken Rice" seems to be omnipresent. Only at second glance do the subtle differences become apparent: Since the people once migrated from what is now China to the south, they brought with them many culinary traditions of Chinese origin that differed from the traditions of Southeast Asia. Over time, the local cuisine also influenced the cuisine of neighboring countries, especially in the north and east of Thailand and Cambodia.
Sticky rice is the most important staple food in the country and comes on the table with every meal. The rice is often seasoned with the typical Lao fish sauce Padaek or with Galangal, a ginger-like plant that is also used in soups such as Tom Yum and Tom Kha Gai.
Laotians are generous with hot spices. The basis for many Laotian dishes is a broth called “larb” or “laap”, which is prepared with meat or fish and is served as breakfast in the morning. Laap is available in a wide variety of preparations, but hot spices and chilies are almost always part of it.
Well-known Lao dishes
Soups and salads are widely used in national cuisine. The country not only shares the popular Tom Yum soup with Thailand, but also the hellishly spicy papaya salad, which is also called Tam Som or Tam Maak Hoong here.
Also very popular is Nam Khao, a salad made from fried rice, sausage (sai kok), peanuts, coconut, onions and fish sauce and wrapped in large lettuce leaves. Chillies, mint and lemongrass are used for seasoning, which give the popular snack a unique taste.
Meat lovers do not need to despair during a trip to this country: grilled chicken (ping gai), pork (ping moo) and beef (ping sin) are omnipresent. Caution is only advised if “ping theen gai” is on the menu: it is grilled chicken feet.
The legacy of the colonial era
Anyone entering Laos from Thailand will notice them straight away: the omnipresent delicious baguettes that are offered with different toppings everywhere. They are the most visible legacy of the French colonial era and a boon to all farangs who can no longer see toast.
Drinks in Laos
The local beer brand Beerlao enjoys an excellent reputation that extends far beyond the country's borders. The Bangkok Post from Thailand, which is otherwise not always in favor of the neighboring country, even called Beerlao the "Dom Perignon" of Asian beers. Beerlao is available everywhere at low prices and is probably the most widely consumed cold drink in the country.
Those who really want to drink harder things can try their luck with Lao Lao, the whiskey brewed on site from rice, or with Lao Hai, a type of sake that is served in large clay jugs and drunk with straws.
The cuisine of Laos:
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A more enjoyable product that also causes fewer headaches is the local coffee, which grows in the Bolaven Plateau and is also called Cafe Pakxong because of its origin. As in Vietnam, coffee is served in a glass with sweet condensed milk. If you want black coffee, you should mention this when ordering. In addition to coffee, local green tea is also popular, as well as sweet juices made from coconuts or sugar cane.
Typical Laotian ingredients
|Banana blossom||The inflorescence of many types of bananas is edible and is widely used in salads in Laos.|
|basil||There are two different types of basil in Laos. Pak itou, which for example for the Laotian dish orlarm used has a slight aniseed taste. Thai basil, on the other hand, has a rather sweet taste.|
|chili||The typical Laotian chilli mak pet kinou is very small and is characterized by a high degree of spiciness.|
|coriander||Coriander is one of the most popular herbs in Lao cuisine.|
|Fish sauce||The Lao fish sauce padaek is usually seen by Europeans as too flavorful. If this is the case, Thai or Vietnamese fish sauces offer a suitable alternative.|
|Galangal||Galangal, also called Thai ginger, is one of the ginger spices. In Laos, Galangal is mainly used for the preparation of salads, soups, spice pastes or marinades.|
|Lemongrass||Lemongrass is a very fragrant plant that gives every dish an incomparable, lemony taste.|
|Sticky rice||The typical Laotian sticky rice is eaten with the fingers simply because of its consistency.|
|oil||Soybean oil is mostly used in Laotian households.|
|Snake bean||The type of bean, which is between 30 and 50 cm long, is often used in wok dishes. If this is not available in the Asian shop, it should simply be left out, as green beans, for example, are not an adequate substitute for flavor.|
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