Asia · South-Eastern Asia
56 個食譜
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).
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.
A quintessential Lao condiment, Jaew Bong is a rich, savory, and spicy chili paste with a complex flavor profile. Traditionally made with dried chilies, garlic, shallots, galangal, and often dried buffalo skin, it's a versatile dip for sticky rice, grilled meats, and vegetables.
A traditional Lao soup featuring the unique tang of fermented bamboo shoots, simmered with fresh herbs and often a protein like fish or chicken. It's known for its comforting and slightly sour profile, often enjoyed with sticky rice.
A comforting and savory soup featuring tender chicken, delicate glass noodles, and a rich broth infused with aromatic herbs and spices. This modern adaptation of a traditional recipe offers a hearty and flavorful meal, often enhanced with the bold depth of fermented shrimp paste.
Sin Savanh is a popular Lao beef jerky known for its savory, slightly sweet, and sometimes spicy flavor profile. Thinly sliced beef is marinated in a blend of seasonings and then dried, either in the sun, a dehydrator, or an oven. It's a beloved snack, often enjoyed with sticky rice.
A comforting and hearty Lao chicken noodle soup, Khao Piak Sen Gai features chewy, handmade tapioca noodles in a savory chicken broth, often enriched with ginger and lemongrass. Topped with shredded chicken, fresh herbs, and crispy fried garlic, it's a quintessential Lao comfort food.
A refreshing and savory salad made with shredded green papaya, long beans, tomatoes, peanuts, and a flavorful dressing of fish sauce, lime juice, and chili. This version focuses on the 'ngua' (bitter) element often found in Lao cuisine.
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.
A fragrant and mildly spiced fish curry featuring tender chunks of white fish simmered in coconut milk with tender pieces of eggplant and a blend of aromatic herbs and spices. This dish is a comforting and flavorful representation of Laotian cuisine, often served with sticky rice.
A fragrant and flavorful steamed fish dish, 'Mok Pa' is a beloved Lao preparation where fish is mixed with a vibrant blend of herbs, spices, and coconut milk, then steamed in banana leaves. This version emphasizes fresh dill and a medley of aromatic herbs, creating a tender and moist fish parcel bursting with Southeast Asian flavors.
A comforting and hearty Lao noodle soup featuring thick, chewy rice noodles in a savory broth, often enriched with chicken or pork and fresh herbs.
Yat Peeg Ghai, also known as 'angel wings,' are chicken wings that have been deboned, stuffed with a savory mixture of ground pork, glass noodles, mushrooms, and aromatics, then typically steamed or fried. This labor-intensive dish is a special occasion favorite, offering a unique combination of tender chicken and flavorful filling.
Nam Khao is a popular Lao salad featuring crispy fried rice balls that are broken up and mixed with fresh herbs, peanuts, and a tangy dressing. It offers a delightful contrast of textures and flavors, with crunchy rice, fresh aromatics, and a savory, slightly sour profile.
Sai Oua is a flavorful Lao sausage, typically made with pork, lemongrass, kaffir lime leaves, chilies, and a blend of herbs and spices. It's often grilled or pan-fried, offering a delicious balance of savory, spicy, and aromatic notes.
A vibrant and aromatic stir-fry featuring tender chicken pieces marinated and cooked with fresh lemongrass, garlic, chilies, and vegetables. This dish is a staple in Lao cuisine, known for its fragrant aroma and balanced flavors.
A fragrant and savory steamed fish custard, typically prepared with dill, lemongrass, kaffir lime leaves, and chili, all encased in banana leaves. This Lao version often features a slightly different herb profile and spice level compared to its Cambodian counterpart.
A vibrant and intensely flavorful salad made from shredded green papaya, pounded with chilies, lime juice, fish sauce, and other aromatics. This version emphasizes a spicy kick.
Ping Gai is a beloved Laotian dish of marinated chicken, grilled to perfection. It's a popular street food and home-cooked meal, characterized by its savory, umami-rich marinade featuring a blend of oyster sauce, fish sauce, garlic, lemongrass, and black pepper. The grilling process imparts a delightful smoky char and tender, juicy meat.
A rich and aromatic duck soup originating from Luang Prabang, featuring a complex blend of herbs, spices, and unique Laotian ingredients like sakhan (Sichuan pepper) and padaek (fermented fish sauce).
A comforting and hearty noodle soup featuring tender pork ribs simmered in a savory broth, served with thick rice noodles and a variety of fresh herbs and garnishes. It's a popular breakfast or anytime meal in Laos.
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.
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.
A comforting and flavorful braised chicken dish featuring tender chicken pieces cooked with bamboo shoots in a savory, aromatic broth infused with lemongrass, garlic, and ginger.
Or Lam is a hearty and aromatic stew originating from Luang Prabang, Laos. This rustic dish features tender meat (traditionally beef or water buffalo, but adaptable to other proteins) simmered with a unique blend of herbs, vegetables, and spices, including the distinctive 'sakhan' (chili wood) which imparts a mild numbing sensation and peppery flavor. The stew is thickened with sticky rice and has a complex, earthy taste.
A vibrant and spicy jungle curry from Laos, known for its intense flavor profile derived from a blend of fresh herbs, chilies, and aromatic spices. It typically features a mix of meats and vegetables, simmered in a flavorful broth without coconut milk, making it lighter and more herbaceous.
A fragrant and invigorating hot and sour soup from Laos, Tom Saap Gai is characterized by its bright, herbaceous flavors from lemongrass, galangal, kaffir lime leaves, and fresh herbs. This soup is typically made with chicken and is known for its clear, flavorful broth.
A flavorful Lao-style fried rice, often incorporating local herbs and a touch of sweetness and saltiness, distinct from other Southeast Asian fried rice variations.
These delightful bite-sized coconut pancakes are a popular street food and dessert in Laos. Crispy on the outside with a soft, custardy interior, they are made with rice flour, coconut milk, and a hint of sweetness.
Mok Pa is a classic Laotian dish featuring tender white fish marinated in a vibrant blend of fresh herbs and spices, then steamed to perfection in banana leaves. This method infuses the fish with a delicate aroma and ensures it remains moist and flavorful. It's a healthy and visually appealing dish, often served with sticky rice.
Lao Som Moo is a beloved fermented sour pork sausage, a staple in Lao cuisine. It's made from ground pork, pork skin, garlic, cooked sticky rice, and chilies, which are mixed and then formed into logs to ferment for several days. The result is a tangy, savory sausage with a unique texture, often enjoyed as a snack, with sticky rice, or incorporated into salads like Nam Khao.
Or Lam Gai is a traditional Laotian stew originating from Luang Prabang. It's known for its complex, mildly spicy, and slightly tongue-numbing flavor profile, achieved through a unique blend of aromatics like lemongrass, chili wood (sakhaan), dill, and basil. This hearty stew typically features chicken, eggplant, mushrooms, and long beans, thickened with ground sticky rice.
A vibrant and aromatic stir-fry featuring a medley of fresh vegetables infused with the zesty flavors of lemongrass, garlic, and a hint of chili. This dish is a staple in Lao cuisine, often served as a side or a light main course with sticky rice.
A sweet and comforting dessert made from steamed sticky rice mixed with sweetened coconut milk and fresh coconut flesh, often served warm.
Gaeng Keow Wan Gai, or Green Curry Chicken, is a fragrant and flavorful dish with influences from neighboring Thailand, adapted with Lao culinary sensibilities. It features tender chicken and Thai eggplants simmered in a rich, creamy coconut milk broth infused with aromatic green curry paste, lemongrass, galangal, and kaffir lime leaves. Balanced with the sweetness of palm sugar and the saltiness of fish sauce, this curry is a delightful blend of spicy, sweet, and savory notes, typically served with jasmine rice.
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.
Savory and fragrant fish cakes made with a blend of fresh herbs, lemongrass, and chili, pan-fried until golden brown and crispy. These are often served as an appetizer or snack.
A vibrant and aromatic stir-fry featuring tender strips of beef marinated and cooked with fresh lemongrass, garlic, and a medley of colorful vegetables. This dish is a staple in Lao cuisine, known for its bold flavors and quick preparation, often served with sticky rice.
A comforting and hearty rice soup, distinct from Khao Piak Sen (noodle soup), this version uses whole or broken rice grains simmered in broth until thick and creamy. It's often served with various toppings for a customizable meal.
A comforting and subtly sweet dessert made with creamy coconut milk, chewy tapioca pearls, and ripe bananas. Nam Van Mak Kuay is a popular treat in Laos, often enjoyed warm or chilled.
A vibrant and aromatic minced chicken and beef salad, a variation of the beloved Laap, featuring fresh herbs, lime juice, chili, and toasted sticky rice powder for a delightful texture and flavor.
Tender pork skewers marinated in a fragrant blend of lemongrass, garlic, and spices, then grilled to smoky perfection. A popular street food and appetizer.
A smoky and savory Lao eggplant dip, often referred to as 'Jeow Mak Keua', this dish features roasted or grilled eggplant mashed with garlic, chilies, herbs, and fish sauce. It's a versatile condiment that pairs perfectly with sticky rice and grilled meats.
A fragrant and flavorful steamed fish dish where fish is mixed with herbs, spices, and coconut milk, then wrapped in banana leaves and steamed to perfection. It's a delicate and aromatic preparation showcasing fresh ingredients.
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).
Khao Jee, meaning 'grilled rice', is a popular Lao snack made from sticky rice. This version focuses on creating a puffed, crispy exterior with a chewy interior, often achieved through a process of steaming, drying, and then frying. It can be enjoyed plain, lightly salted, or with a sweet caramel drizzle.
Laap Nuea is a quintessential Lao salad, often considered the national dish. It features finely minced or sliced cooked beef, intensely flavored with fresh herbs, lime juice, fish sauce, and toasted sticky rice powder for a unique nutty texture. It's a vibrant and aromatic dish that balances spicy, sour, salty, and savory notes.
Khao Piak Sen, often translated as 'wet rice strands,' is a comforting and hearty Lao noodle soup. It features chewy, handmade tapioca and rice flour noodles simmered directly in a rich, aromatic chicken broth infused with lemongrass, galangal, and kaffir lime leaves. Served with shredded chicken and a variety of fresh garnishes and condiments, it's a soul-warming dish that embodies Lao comfort food.
Or Lam is a rich and flavorful stew, a beloved classic in Lao cuisine. It features tender pork simmered with a medley of vegetables and a unique blend of herbs and spices, including lemongrass, galangal, and padaek (fermented fish sauce), creating a deeply aromatic and satisfying dish.
A flavorful and aromatic Lao sausage packed with a vibrant blend of herbs and spices, typically made with pork and infused with lemongrass, galangal, and kaffir lime leaves. This grilled sausage is a popular street food and appetizer, best enjoyed with sticky rice and fresh vegetables.
A fragrant and hearty noodle soup featuring tender beef, a flavorful broth infused with lemongrass and herbs, and chewy rice noodles. This dish is a comforting staple in Lao cuisine, often enjoyed for breakfast or a light dinner.
A comforting and subtly sweet dessert soup made with creamy coconut milk, chewy tapioca pearls, and ripe bananas. This pudding is a delightful end to any meal, showcasing the simple yet satisfying flavors of Laotian desserts.
Khao Nom Kok are delightful, bite-sized Lao coconut cakes with a crispy exterior and a soft, custardy interior. Made from a simple batter of rice flour, coconut milk, and sugar, these sweet treats are cooked in a special dimpled pan, creating a unique texture and rich coconut flavor.
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.
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 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.
