LAO FOOD & MORE FOOD
It was a cold day, so I wanted to test the Instant Pot with a beloved Lao noodle dish called khao piek sen. This dish is usually made with a whole chicken, but I wanted to continue with my craze over spare ribs. This recipe cuts down the time to make a broth by hours. …
This is my first recipe using the instant pot, and it did not disappoint. It is my take on BBQ spare ribs with a Lao twist. I was genuinely shocked how flavorful it was, and it was fall apart delicious. It’s a quick recipe with an amazing outcome. I’ve been obsessed with jeaw bong which …
Sai Oua Lao sausage is packed with exciting flavors that no other sausage can compare to. It comes with all the essential Lao ingredients packed into fatty pork goodness. There will be blasts of lemongrass, galangal, and plenty of umami from the padaek. The process is a labor of love but once you finish, it …
Mango sticky rice is found all over Southeast Asia and especially Laos. Many People know it as the white sticky rice with a side of ripened mango. Here is my Lao take at mango sticky rice giving it a vibrant blue color, scented pandan flavor, and crunchy textures from the roasted mung bean.
Khao piek sen translates to wet rice noodle in Lao. This traditional Lao noodle dish is a chicken noodle soup that is the heart and comfort food for many Lao people including myself. The only three ingredients you will need to make these noodles are: tapioca flour, rice flour, and sometimes glutinous rice flour.
It’s hard for me to just eat one of these chewy glutinous rice balls. They are filled with vibrant yellow mung beans mixed with shreds of coconut. This dessert also incorporates fresh potatoes in the dough and it helps crisp up the balls. You’ll want to eat these right out of the fryer before anyone …
Once you make this thum mak hoong papaya salad recipe from Laos, you will never go back to any other salad. It is bursting with funky, dark, and intense flavors perfect with freshly steamed sticky rice. Feel free to adjust the flavors if you like it more sweet, sour, or salty!
This is the broth I always make once a week to have it ready whenever I want to make any Lao stew, soup, or noodle dish. Its the foundation and you can always add more herbs afterwards with whatever dish you are making. Its delicious and very healthy!
