Tag Archives: substitutes

Sticky rice, glutinous rice ເຂົ້າໜຽວ kao niao

Posted on 4 August 2010 by Dorothy

Sticky rice accounts for 80 to 90 percent of the rice consumed in Laos. It is opaque rather than semi-transparent like plain rice. High in gluten, it is the staple diet of many Tai and Kmhmu’ people. In the uplands, … Continue reading →

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Green beans ໝາກຖົ່ ວເບີອ mak tua beua

Posted on 4 August 2010 by Dorothy

Steam and serve with jeow or use in stir fries. They are used in Akha bean salad and any soop and can be substituted for long or yard-long beans.

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Fermented fish sauce ປາແດກ padek, paedek

Posted on 4 August 2010 by Dorothy

This extremely pungent, opaque fermented fish sauce incorporates chunks of fish. It is eaten raw or cooked in a variety of Lao dishes; it is used extensively in Thailand’s Isaan province, home to many Lao. It is also made and … Continue reading →

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Cucumber ໝາກແຕງ mak taeng

Posted on 4 August 2010 by Dorothy

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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Fermented bean paste, Muang Sing ໝາກຖົ່ວເນົ່າ mak tua nao

Posted on 1 August 2010 by Dorothy

This salty and chilli-flavoured fermented soybean paste is widely available in Luang Namtha markets. To create it, soybeans are steamed and then put in a plastic bag in the sun where they are left for a time. They are then … Continue reading →

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