Category Archives: Ingredients

Acacia fronds ຜັກລະ pak la

Acacia fronds (ak la or pak ka) a bitter forest food are used in northern Lao recipes and generally throughout Laos. Continue reading

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Animal from the forest

We explore wild Lao food sold on the way to Luang Namtha and photograph vegetables found on the roadside Continue reading

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Bamboo shoot stew with pork ແກງ ໜໍ່ໄມ້ ໃສ່ຊີ້ນໝູ gaeng naw mai sai sin moo

One of three Lao recipes for gaeng naw mai using local ingredients and from the cookbook “Food from Northern Laos”. Continue reading

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Bamboo shoots ໜໍ່ໄມ້ naw mai, no mai

Several edible varieties are used in Laos. The photographs show bamboo species naw lan (Sirundinaria microphylla) and naw van (Dendrocalamus hamiltonii) on sale in Ban Khone market in Luang Namtha. Fresh shoots need to be boiled and shredded before frying … Continue reading

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Banana flower ໝາກປີ mak bpee

This is the sterile male organ at the end of the banana bunch. The bunch grows from the female, self-fruiting flower above the male flower. Two species of banana flower are commonly used for cooking, one a green flower, the … Continue reading

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Basil

There are over 504 varieties of basil, including many hybrids, so identifying those used in Laos can be confusing. Lao like to use small, young basil leaves whereas Thais seem to prefer larger, more mature basil. Lao basil ຜັກອີຕູ່ pak … Continue reading

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Blood, usually duck or pig ເລຶອດ leuat

Eating blood or blood products is extremely common in Laos. Noodle soups, especially kao poon, frequently contain cubes of boiled blood cake as does a sidewalk staple, cold glass noodles with vegetables. Akha pork balls (page 109) usually contain fresh … Continue reading

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Breakfast at Ban Chalensouk

An extensive breakfast with fish, lahp, jeow and other dishes is served prior to a baci in Ban Chalensouk, Northern Laos Continue reading

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Chilli paste awng with pork ນ້ຳພິກອ່ອງ ຊີ້ນໝູ ຫຼື ເຕົາຮູ້ nam phik awng sin moo

This jeow, which is eaten as a condiment for steamed or simmered vegetables, is claimed as both a Lao and a northern Thai dish. It is also prepared in northeastern Thailand as a local recipe. The Luang Namtha version uses … Continue reading

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Chilli wood, pepper wood Piper ribesioides Wall., Piper interruptum Opiz. ໄມ້ ສະຄານ mai sakahn, sakhan, sakharn, sakhahn, mai sakhaan

A very spicy (peppery and chilli tones), woody vine with a lingering aftertaste used in Northern Lao food. It is slightly numbing to the tongue. In Luang Prabang and Luang Namtha provinces it is used in aw lahm, and some river weed and taro dishes to enhance a dish’s flavour. Continue reading

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