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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 ...
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Lao bile laab (laab Pia in Lao) made with cooked meat, tripes, and bile Ping sin nam tok is a variation of Lao laab dish made with beef steak and sometimes enjoyed as an appetizer with aperitif. Lao Goi made with Mekong fish served with sticky rice and plenty of fresh vegetables Lao Sua Gai is a variation of laab made with shredded cooked ...
The Lao meal as a whole generally appeals to more extremes of sourness, bitterness, and spice than in Thai cuisine. Lao cooking uses copious amounts of mak phaet (chilies), pa daek or fermented fresh water fish sauce, kaffir lime leaves, and galangal in greater amounts to add bolder flavors to most dishes.
Furthermore, khao tom is a popular snack sold during festivals, in markets and food stalls around the country. It was listed in a collection of recipes for favorite dishes of the former Lao royal family written by Phia Sing (1898-1967), the king's personal chef and master of ceremonies. [6]
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 ...
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Khao poon is often described as Lao royal vermicelli coconut curry soup due to its bright red and golden colors representing the colors of the Lao royal family. The traditional recipes for different types of khao poon served to Laotian royals can be found in a collection of hand written recipes from Phia Sing (1898-1967), the king's personal ...
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