Laos’s savoury dishes have a particular piquancy that sets them apart from those of neighbouring cuisines.
Klao niaw (Sticky rice)
Sticky rice
The foundation of all Lao meals, most Laos prefer sticky rice to regular steamed white rice.Steamed sticky rice is traditionally cooked in conical bamboo baskets, banana leaves or sometimes even in hollow bamboo stalks, but you can easily steam it in a domestic steamer basket.Almost everything in Laos is eaten with sticky rice and it arrives in its own little woven basket to keep it warm – it’s a little chewier than regular rice but goes well with grilled meats and other typical Laos dishes. It’s eaten by rolling it into a ball between your fingers and thumb and dipping it into your sauce or juices – known as jaew.Variations include sticky brown rice and Khao Lam, glutinous rice cooked inside a tube of bamboo, infusing it with an earthy, woody flavor. Indochina travel Laos
Oh lam (Stew)
Oh lam
Original to Luang Prabang, this tasty stew comprises mainly vegetables.A humble dish of village origins savored by royalty – that’s oh lam (sometimes spelled aw lahm), an enticing, spicy muddle of flavors and textures that might be described as Luang Prabang’siconic dish.Or lam is a soupy stew incorporating a range of vegetables — string beans and bamboo are common — and any of a variety of sun-dried or grilled meats or fish in a broth thickened with puréed eggplants and a ping-pong ball-size scoop of grilled glutinous rice.Beans, eggplant, lemongrass, basil, chilies, woodear mushrooms, cilantro, green onion and locally grown vine called ‘sa kaan’ go into the dish, with optional meat (classically prepared water buffalo meat).oh lam is a stew mainly made from vegetables: beans, eggplants, gourds, black mushrooms, then seasoned with lemongrass, chili, and coriander and finally thickened with sticky rice.Oh is loosely translated as “to put in”, which implies that this stew is a hodge podge of whatever ingredients are on hand. But the key ingredient is sa kan, a bitter root herb. Travel to Laos
Khao tom
Khao tom
Khao tom is a Laotian steamed dessert made with sweet sticky rice, coconut and a variety of additions to taste, all wrapped up in banana leaves.This dessert can be either savory (filled with pork fat and mung bean) or sweet (filled with coconut milk and banana). A neat parcel of sweet sticky rice withbanana it is a great snack when you need a lift of energy.Khao Tom is found in street markets throughout Laos. Eaten both as a sweet snack or a meal in itself, the plots are often given as offerings to monks at the beginning of Buddhist Lent. This marks the beginning of the monsoon season of 3 months and is the period where the monks retired to the monastery, and concentrated on Buddhist teachings. It can also be given as offerings during religious ceremony.
Lao’s dishes is one of the reasons why you should visit this country.
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