Baku Kitchen! An independent reference of traditional food

Laos

Sticky rice with everything: pounded green-papaya salads, herb-packed larb and smoky grilled river fish. That is the short version of what Laos cooks. Look for Larb (national minced-meat salad with herbs, lime and roasted rice powder), Tam Mak Hoong (lao papaya salad punched up with padaek fermented fish sauce) and Sticky Rice (steamed glutinous rice rolled by hand, the true Lao staple). Widely considered the national dish; served at weddings and new year because the name sounds like the Lao word for luck and fortune. This atlas has 34 Laos dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

34 dishes.

BeerlaoBeerlaoPale lager brewed with local jasmine rice, effectively the national drinkFeuFeuLao beef noodle soup served with a tray of herbs, lime and chilliJeow BongJeow BongSweet-spicy Luang Prabang chili paste with buffalo skinJeow Mak LenJeow Mak LenCharred tomato pounded with chilli, garlic and padaek into a smoky dipKaeng No MaiKaeng No MaiBamboo shoot stew thickened with ground yanang leaf and seasoned with padaekKaipenKaipenFried Mekong river-weed sheets with sesame, dipped in jeow bongKhao JeeKhao JeeLao baguette smeared with pâté, stuffed with pork and picklesKhao LamKhao LamSticky rice, coconut and black beans roasted inside bambooKhao Nom KokKhao Nom KokCoconut rice batter cooked in a dimpled pan into soft-centred half spheresKhao Piak SenKhao Piak SenChewy tapioca-rice noodles in gingery chicken brothKhao PoonKhao PoonRice vermicelli in coconut or fish broth with pounded meat, herbs and banana flowerKhao Tom MatKhao Tom MatSticky rice with banana and mung bean, wrapped in leaf and steamedKhua MeeKhua MeeRice noodles fried dark with palm sugar and soy, topped with egg stripsLao CoffeeLao CoffeeDense dark-roast coffee from the southern highlands, drunk with condensed milkLao HaiLao HaiRice wine fermented in a clay jar and drunk communally through bamboo strawsLao-LaoLao-LaoPotent homemade rice whisky poured at every celebrationLarbLarbNational minced-meat salad with herbs, lime and roasted rice powderMok PaMok PaFish steamed in banana leaf with dill, lemongrass and chiliNaem KhaoNaem KhaoCrispy fried rice-ball salad with sour pork and herbsNam VanNam VanSweet coconut milk with banana, tapioca pearls or jackfruit, served warm or icedOr LamOr LamLuang Prabang stew of buffalo, aubergine and numbing chili woodPadaekPadaekChunky unfiltered fermented fish, the backbone of Lao seasoningPing KaiPing KaiSplit lemongrass-marinated chicken grilled over charcoalPing PaPing PaWhole Mekong fish stuffed with lemongrass, salt-crusted and grilled upright on a stickPing SinPing SinMarinated beef strips grilled over charcoal and eaten with jeow and sticky riceSai OuaSai OuaCoarse pork sausage perfumed with lemongrass, galangal and kaffir limeSangkhaya Mak EuSangkhaya Mak EuSmall pumpkin hollowed out, filled with coconut custard and steamed wholeSien SavanhSien SavanhBeef strips marinated with sesame and sugar, sun-dried then fried until chewySin DatSin DatTable-top dome grill where meat cooks on top while broth simmers in the moatSom MooSom MooRaw pork cured with garlic and rice until sour, wrapped in banana leafSom PaSom PaRiver fish cured with salt, rice and garlic until sour, then grilled or friedSom PhakSom PhakMustard greens and cabbage soured in brine, eaten with sticky rice and larbSticky RiceSticky RiceSteamed glutinous rice rolled by hand, the true Lao stapleTam Mak HoongTam Mak HoongLao papaya salad punched up with padaek fermented fish sauce

  • Beerlao

    Pale lager brewed with local jasmine rice, effectively the national drink. A wine & spirit recipe from Laos.

  • Feu

    Lao beef noodle soup served with a tray of herbs, lime and chilli. Ready in 40 min prep and 3…

  • Jeow Mak Len

    Charred tomato pounded with chilli, garlic and padaek into a smoky dip. Ready in 15 minutes prep and 20 minutes…

  • Jeow Bong

    Sweet-spicy Luang Prabang chili paste with buffalo skin. Ready in 40 min prep and 40 min cooking. 1 large jar.…

  • Kaipen

    Fried Mekong river-weed sheets with sesame, dipped in jeow bong. Ready in 1 hr prep and 10 min cooking. 10…

  • Kaeng No Mai

    Bamboo shoot stew thickened with ground yanang leaf and seasoned with padaek. Ready in 30 min prep and 50 min…

  • Khao Lam

    Sticky rice, coconut and black beans roasted inside bamboo. Ready in 30 min prep and 1 hr 30 min cooking.…

  • Khao Jee

    Lao baguette smeared with pâté, stuffed with pork and pickles. 20 min to prepare. 2 sandwiches. A street food recipe…

  • Khao Tom Mat

    Sticky rice with banana and mung bean, wrapped in leaf and steamed. Ready in 40 min prep and 1 hour…

  • Khao Nom Kok

    Coconut rice batter cooked in a dimpled pan into soft-centred half spheres. Ready in 20 minutes prep and 30 minutes…