Laos attracts tourists by its century-old traditions, heritageand the lush, pristine landscapes as well as its stunning cuisine.

Som Moo (Sour Pork Sausage)

Som moo

This appetizer is made from chopped, fermented raw pork – sometimes includes rump and skin – and wrapped in green leaves. The fermentation produces lactic acid which pickles the meat. The salt acts as a part inhibitor to bacterial growth and adds a balance of taste to the end product. Som Moo is usually eaten with sliced ginger, chopped shallots, peanuts, bird’s eye chilies and spring onions. The fresh shallots give the dish a sweet heat that harmonizes well with the sourness of the sausage. You can eat it raw or cooked (e.g. grilled), depending on the menu. The raw version is good with raw cabbage leaves and string beans.This popular Laotian salad recipe requires an extensive list of ingredients and a bit of preparation but the results are well worth the effort. Som Moo can be found in many Asiatic stores, sometimes in small packets, sometimes in large blocks. It makes a great snack or can be used in other dishes such as Nhem (Lao Rice Salad). Tours in Laos

Khao Poon (Rice Vermicelli Soup)

Khao poon

Khao Poon is a Laotian noodle soup made with vermicelli noodles. The broth is typically made from chicken (or another meat), coconut milk, tomatoes and other spices. Round and thin, the noodles are the thickness of skinny spaghetti. A mixture of rice and water is fermented for a few days before being pushed through a mold into boiling water. This soup is ladled on the cooked rice vermicelli and a bed of chopped up vegetables such as shallots, spring onion, coriander, mint leaves and string beans. Add fish sauce to taste and enjoy. It is topped with a whole bunch of vegetables and herbs for a make-your-heart-sing medley of textures and fresh flavors. They are sold fresh daily, found in great sticky heaps at the market. Take a whiff and you will smell a slightly soured aroma. Lao noodle soup, made with long-simmered chili-and-meat-based soup is widely made and consumed throughout Laos. Travel to Laos

Lao Beef Jerky (Sien Savanh)

Sien savanh

Sien Savanh is the Lao equivalent to the much loved beef Jerky. Not overly exciting but Sien Savanh do make great for nibbling on travels and are often found at bus stations or pit stops along the way. A quick grilling at roadside street food vendors adds a smoky flavor and the result is a chewy, sticky beef snack. Lao Beef Jerky is made from beef flank steak (sometimes water buffalo meat is used), which is thinly sliced in the shape of long strips. They are marinated in a mixture of garlic, soy sauce, sesame seed, sugar, salt, and black pepper spices, such as ginger, peppers. The strips are then left to dry in sunlight, then deep fried until lightly crispy, brown and served with sticky rice or jaew maak len (tomato-based chili dip). It would be absolutely great when sitting on Mekong River, enjoying the Beer Lao and tasting Sien Savanh with friends. Dried beef jerky is popular across the country.

Som moo, khao poon and sien savanh are speciality of Laos. Do not forget to enjoy them on your trip to Laos to know more about Lao cuisine – one of the best cuisines in the world.

Travel lovers.

Read more:

• Vientiane – Xiengkhoang – Luang Prabang (6 Days, 5 Nights)
• Vientiane – Luang Prabang (5 Days, 4 Nights)
• Luang Prabang – Vientiane (4 Days, 3 Nights)