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Food from Northern Laos: The Boat Landing Cookbook
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Category Archives: Blog
River weed or rock algae, Chlorophyta spirogyra ໄຄ່ິກ kai hin (raw); ໄຄແຜ່ນ kai paen, kai phaen, khai paen (dried sheets)
Long strands of river weed grow in flowing Lao rivers. In Luang Namtha they are collected and served up either as a thick, simmered, spicy sauce or dried in thin sheets which have been sprinkled with tamarind and ginger juice and other aromatics such as sesame seeds, tomato and garlic. The dry sheets are cut into small squares and flash shallow fried or roasted for a tasty snack.The process of collecting and preparing river weed for comsumption and sale in Luang Prabang as shared by Joost Foppes is described. Continue reading
Khao soi noodle making Tai Neua style
Women of the ethnic group Tai Neaua in Muang Sing make delicious rice noodles by hand. These are a staple food sold in the market and eaten in local dishes at home. Here, 16 year old La demonstrates her expertise and the coordination needed to produce these noodles. Continue reading
Ginger, garlic and fermented soybean jeow
This ginger, garlic and fermented soy bean paste jeow is sweetened with sugar and eaten with very sour berries wrapped in spring onion and cilantro leaves. Continue reading
How to make Khao Soi meat sauce Tai Neua style
How to make the pork and khao soi (tua nao) fermented bean paste base for khao soi noodles Tai Neua way in Muang Sing, Laos Continue reading
How Tai Neua make fermented soy bean paste for Khao soi noodles
Tai Neua make a fermented soy bean paste for flavouring khao soi and other dishes. Here we record how this in made in a way that you can make it yourself. Continue reading
Miang
I had a request for a recipe for miang, which is basically a plate of small tasty bits and pieces such as ginger, garlic, roasted peanuts, shallots, lemon grass, dried shrimp, Lao sausage, star fruit, lime, toasted coconut, chillies, round … Continue reading
Indigenous food of the Bunong people
Our visit to Mondulkiri starred a visit to a Bunong village where Ma showed us two indigenous dishes, one cooked in a bamboo tube, and a beef and vegetable stew with prahok. Continue reading
Cooking with Vandara
Vandara’s organic garden has a profusion of fruit, herbs and vegetables. In our cook-up Vandara produced a superb salad using firm but creamy avocados as the main ingredient. To the salad bowl she then added crimson dragon fruit and the … Continue reading
Posted in Blog
Tagged cuisine du Laos, Lao food, Luang Prabang, organic, Vandara, vegetables
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Vandara’s Lao organic food garden
Luang Prabang institution Vandara Amphaiphone’s creativity and holistic life approach imbues all she does: weaver, culinary expert, guesthouse owner, mentor and organic gardener. We describe her organic garden at Vanvisa 2 by Kuang Si Falls. Continue reading
Posted in Blog, Ingredients
Tagged cuisine du Laos, garden, ingredients, organic, Vandara, vegetables
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Food market @ Luang Prabang old city
Food market @ Luang Pranang old city shows grilled food and raw ingredients from Laos Continue reading
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Lao Cooking (book)