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Looking for the taste of Lao food?
Food from Northern Laos: The Boat Landing Cookbook
An encylopaedic resource for lovers of Lao food everywhere
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Lao culture, news & ecotourism
Lao food
Tag Archives: vegetarian
River weed or rock algae, Chlorophyta spirogyra ໄຄ່ິກ kai hin (raw); ໄຄແຜ່ນ kai paen, kai phaen, khai paen (dried sheets)
Long strands of river weed grow in flowing Lao rivers. In Luang Namtha they are collected and served up either as a thick, simmered, spicy sauce or dried in thin sheets which have been sprinkled with tamarind and ginger juice and other aromatics such as sesame seeds, tomato and garlic. The dry sheets are cut into small squares and flash shallow fried or roasted for a tasty snack.The process of collecting and preparing river weed for comsumption and sale in Luang Prabang as shared by Joost Foppes is described. Continue reading
Steamed green beans with sawtooth herb and either ginger or sesame seeds ຊຸບໝາກຖົ່ວຍາວ soop mak tua nyaow
Here’s an ethnic variation on the common Lao food, soop pak. Muang Sing villagers operating the community-based ecotourism trekking business Akha Experience taught The Boat Landing staff this recipe. Continue reading
Sticky rice ເຂົ້າໜຽວ kao niao
Sticky rice is Laos’ staple food, accounting for two-thirds of its rice consumption. There are many varieties, both old, traditional seeds and new, higher yield Continue reading
Watercress salad, northern-style ຍຳ ຜັກສະຫຼັດ ຫຼວງພະບາງ yam pak salat Louang Phabang
Watercress salads are synonymous with Luang Prabang. There are many variations. Some are very oily; some are very sweet. The dressing here uses a reduced amount Continue reading
Lao vegetable soop ຊຸບຜັກ soop pak
A soop resembles either a cooked vegetable salad or a thick, herby stew. This dish is more a salad. It can be made with a wide variety of steamed or lightly boiled vegetables. In fact, the sesame seeds are the … Continue reading
Young green chilli jeow ແຈ່ວຫມາກເຜັດໜຸ່ມ jeow mak pet
This dish’s intensity is modified by pre-cooking the chillies and garlic. Grilling imparts a mellower, sweeter flavour than if the ingredients were used raw. This jeow may be made with small, hot green and reddening (immature) chillies, or if a … Continue reading
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