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Food from Northern Laos: The Boat Landing Cookbook
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Tag Archives: soup
Braised minced pork with fermented fish sauce ອົບປາແດກ Op padek
Boat Landing doyenne, Joy Khantisouk, was taught this dish by her mother, who is a great cook from Luang Prabang. The dish doesn’t use much of anything, but the combination of tastes melds into a perfect savoury accompaniment to simmered … Continue reading
Posted in Recipes
Tagged cuisine du Laos, Lao food, Luang Prabang, Op, padek, soup, vegetables
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Media welcomed into Khmu (Khamu) family
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
Nang Noi’s birthday rice noodles
Kees and I arrived at the Boat Landing Guest House and Restaurant in Luang Namtha after a long bumpy drive in our fire-engine red Honda Jazz from Luang Prabang. This car in SE Asia is considered a teenager’s car but … Continue reading
Posted in Blog
Tagged cuisine du Laos, fish, ingredients, Kees Sprengers, Lao food, soup, vegetables
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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
Posted in Blog, Ingredients, Recipes
Tagged cuisine du Laos, gaeng, Lao food, Lao recipes, soup, vegetables
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Kmhmu fish dishes (Khmu)
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
Posted in Blog, Recipes
Tagged cuisine du Laos, gaeng, herbs, ingredient preparation, Khmu, Lao food, Lao recipes, soup
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Pork and bamboo shoot soup and other feast food at Ban Chalensouk
Ingredient preparation in the Khmu village Ban Chalensouk, where Lao recipes of soop pak, gaeng and sa (a type of lahp) were cooked for a feast. Continue reading
Posted in Blog, Ingredients, Recipes
Tagged cuisine du Laos, ingredient preparation, Lao food, Lao recipes, sa, soop, soup
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Snake gourd ໝາກນອຍຍາວ mak noi nyaow
Serve steamed as an accompaniment with jeow. Steam, cut and stir fry with pork. Add to soup/gaeng. Substitute any gourd, scallopini (patty pan squash) or zucchini (courgettes). Continue reading
Posted in Ingredients
Tagged jeow, Lao food, Lao recipes, soup, substitutes, vegetables
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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
Gourds
A common ingredient in Lao recipes, a wide variety of gourds are grown in Laos. The gourd, leaves, flowers and tendrils are all eaten. Continue reading
Posted in Ingredients
Tagged jeow, Lao food, Lao recipes, soop, soup, substitutes, vegetables
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Choice Hotels in Laos
Lao Cooking (book)