10 delicious laotian recipes from around the world
Ping Pa is a classic Laotian dish of whole grilled fish, typically a white-fleshed fish like red snapper. The fish is seasoned generously with a flavorful paste of lemongrass, kaffir lime leaves, garlic, shallots, galangal, fish sauce, and lime juice, then grilled until flaky and tender. It's a staple in Laotian markets and eateries, often served with sticky rice and a spicy dipping sauce (jeow).
Crispy on the outside and soft on the inside, these fried bananas are a popular street food and dessert in Laos. Coated in a sweet, coconut-infused batter and fried to golden perfection, they offer a delightful balance of textures and flavors.
Khao Niew, or sticky rice, is the absolute staple of Laotian cuisine, forming the foundation of most meals. Made from glutinous rice, it has a higher sugar content, giving it its characteristic stickiness when steamed. This gluten-free rice is typically formed into small balls and used as a utensil to scoop up sauces and other dishes, or served communally from a bamboo basket.
Gadang Pit is a flavorful Laotian red curry that offers a delightful balance of spices and creamy coconut milk. Unlike some Thai versions, this Lao curry is not overly sweet, with sugar used sparingly for balance. It typically features chicken simmered with a medley of vegetables and aromatic herbs like holy basil.
Or Lam is a hearty and flavorful Laotian stew traditionally associated with Luang Prabang. It features tender chunks of beef simmered with a unique blend of Laotian spices, vegetables, and often includes rice balls for added texture. The distinctive peppery and spicy flavor comes from sakhan, the stems of wild vines, along with aromatics like lemongrass, cilantro, dill, basil, and galangal.
Ping Pa is a classic Laotian grilled fish dish, renowned for its aromatic stuffing of local herbs and spices. Typically made with red snapper or other white-fleshed fish, it's seasoned with salt and stuffed with a fragrant mixture of lemongrass, kaffir lime leaves, garlic, shallots, galangal, fish sauce, and lime juice. This delicacy is a staple in Laotian markets and eateries, often served with sticky rice and a spicy dipping sauce (jeow).
Or Lam is a hearty and flavorful Laotian stew traditionally associated with Luang Prabang. It features tender chunks of beef simmered with a unique blend of local spices like lemongrass, dill, galangal, and sakhan (a wild vine stem that imparts a peppery, spicy flavor). The stew is further enriched with ingredients such as onions, garlic, and eggplants, and often finished with rice balls or various vegetables.
A delightful and subtly sweet cake made from mashed sweet potatoes, rich coconut milk, and fragrant spices. This dessert offers a tender crumb and a comforting flavor profile, often enjoyed as a treat or after a meal.
Khao Nom Kok are delightful, bite-sized Laotian coconut cakes, often found as street food. Made from a simple batter of rice flour, coconut cream, and sugar, these small cakes are cooked in a special dimpled pan, resulting in a crispy exterior and a soft, creamy interior. They are slightly sweet and have a rich coconut flavor, making them a popular dessert or snack.
A crunchy and sweet confection made from roasted peanuts and caramelized sugar. This Lao-style peanut brittle often incorporates subtle spices or a hint of salt to balance the sweetness, making it an addictive treat.
