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The most common and well-known way of eating Lao grilled sticky rice is with egg coating, but Laotians have been known to eat plain grilled sticky rice with a sprinkle of salt, or even coated in padaek, the traditional Lao fermented fish sauce. In Laos, the term "khao jee" can also refer to a Lao-style French bread or baguette.
Lao cuisine or Laotian cuisine (Lao: ອາຫານລາວ, pronounced [ʔàː.hǎːn láːw], RTGS: ahan lao) is the national cuisine of Laos. The staple food of the Lao is sticky rice (Lao: ເຂົ້າໜຽວ, khao niao, [kʰȁw nǐaw]). Laos has the highest sticky rice consumption per-capita in the world with an average of 171 ...
The baguette or French bread was introduced to Laos when Laos was ruled under French Indochina. [2] The sandwich is made by splitting the baguette lengthways and spread with a thick layer of pork liver pâté, [3] stuffed with pork or Lao sausage, [4] sliced papaya, carrots, shallots or onion, cucumber, cilantro and sometimes Jeow bong or chili ...
The list of foods with religious symbolism provides details, and links to articles, of foods which are used in religious communities or traditions to symbolise an aspect of the faith, or to commemorate a festival or hero of that faith group. Many such foods are also closely associated with a particular date or season.
' wet rice strands ') is a rice noodle soup [1] that is a part of traditional Lao cuisine. It is a common comfort food that's great for a cold day. It is the "chicken noodle soup" of Laotian cuisine and does not require too many ingredients, but makes a perfect dish with its simplicity.
A khantoke or khantok (Thai: ขันโตก, pronounced [kʰǎn.tòːk]; Lao: ພາໂຕກ, pronounced [pʰáː.tȍːk]; Northeastern Thai: พาโตก, pronounced [pʰa᷇ː.tòːk]) is a pedestal tray used as a small dining table by the Lanna people (of northern Thailand), Laotians, and by people from Isan (northeastern Thailand). [1]
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The traditional Lao method of making nam khao involves seasoning cooked rice with red curry paste, sugar, salt, and grated coconut, and then forming the mixture into tightly packed rice balls to be coated with eggs and deep-fried until crispy. Prior to serving, the crispy rice balls are broken into little chunks and then mixed with the rest of ...