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.
Tag Archives: Khmu
Khamsouk’s child recently had her baci where she was named, and welcomed into the wider Khmu family in Ban Chalensouk, Luang Namtha Province. The Khmu have merged Lao and their own earlier traditions for the ceremony which is held after … Continue reading
An extensive breakfast with fish, lahp, jeow and other dishes is served prior to a baci in Ban Chalensouk, Northern Laos Continue reading
Khao poon (also spelt kao poon or kao pun) is a noodle dish widely made and consumed throughout Laos. This Khmu version with fermented soybean paste and minced pork was cooked by Khamsouk Philatorn, who used to make and sell … Continue reading
This article describes various Khmu fish dishes prepared by the men of Ban Chalensouk the morning after the party. The farmed fish used are small tilapia – a sweet tasting freshwater fish much used in Laos and bought from the … Continue reading
Baci at Ban Chalensouk, Luang Namtha province, Northern Laos, Lao PDR Continue reading