Add to soup just before serving. It can be eaten fresh with lahp or added to gaeng and stews at the end of cooking. Dill is an essential herb for aw lahm. It is used in fish moke and fish soup. Fennel leaves, which look similar to dill, are not used in Lao cooking and taste completely different.
Looking for the taste of Lao food?
Food from Northern Laos: The Boat Landing Cookbook
An encylopaedic resource for lovers of Lao food everywhere
Price US$29.95 plus P&P
- River weed or rock algae, Chlorophyta spirogyra ໄຄ່ິກ kai hin (raw); ໄຄແຜ່ນ kai paen, kai phaen, khai paen (dried sheets)
- Khao soi noodle making Tai Neua style
- Ginger, garlic and fermented soybean jeow
- How to make Khao Soi meat sauce Tai Neua style
- How Tai Neua make fermented soy bean paste for Khao soi noodles
Galangal Press Ltd Waikato, NEW ZEALAND; also Chonburi, THAILAND.