Tag Archives: lahp

Namthip learns to cook

Lao children learn to cook Lao food from an early age by watching and imitating others. 9 year old Namthip prepares chillies for jeow using the lahp (mincing) technique in Luang Namtha. Recipes and techniques are not written down but learned through being shown and then practising. Continue reading

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Coriander, cilantro ຜັກຫອມປ້ອມ pak hom pom

Widely used in Lao recipes.The small-leafed, short plant is the Lao version; the variety with larger stems and leaves grows from Chinese seed. It is a standard accompaniment for lahp and sa. Use the plant, root removed, as a salad vegetable. The leaves are added to soups just before serving. Use in young chilli pepper jeow. Lao do not cook with the seed. Continue reading

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Sawtooth herb, culantro, eryngo, long-leaf coriander, stinkweed, ngo ngai ຜັກຫອມແປ້ນ pak hawm bpaen, ຜັກຫອມໜາມ pak hom nham, ຜັກຫອມແປ, pak hom pay

Sawtooth herb is used in jeow, eaten fresh and added to stews. It goes well with fish. It can be eaten raw as an accompaniment to papaya salad and with lahp. The Akha are partial to it.  Use as a … Continue reading

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Dill ຜັກຊີ pak sii

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 … Continue reading

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Cucumber ໝາກແຕງ mak taeng

Most are grown to about 15 cm (6 in) but sometimes are left to grow twice that size. Smaller, dill pickle-size cucumbers are also available in Laos. The main varieties in Laos have a thin, edible skin. Stuff with pork … Continue reading

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Garlic ຫົວຜັກທຽມ pak tiam

This is a kitchen staple. Both the green tops and bulbs are eaten as salad. Fry cloves in oil at the beginning of a stir fry or soup. Use cloves in lahp when young. Heads of garlic are roasted over … Continue reading

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Chillies

Chilli flakes ໝາກເຜັດແຫ້ງ mak pet haeng Chopped dried chillies are sprinkled over noodle dishes or added to a recipe to increase its hotness. In jeow bong, the flakes impart a deep red colour. Purchased chilli flakes are often old and … Continue reading

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Ground, roasted sticky rice ເຂົ້າຂົ້ວ kao koua

This is used as a texture and flavour enhancer in lahp and sa preparations and as a thickener in stews and moke.  To make it, dry fry 2 tablespoons uncooked sticky (or plain) rice in a pan on medium heat … 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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