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Ant Egg Soup: The Adventures of a Food Tourist in Laos. London: Sceptre. ISBN 0-340-82567-7. Sing, Phia. Alan Davidson and Jennifer Davidson, eds. (1981) Traditional Recipes of Laos: Being the Manuscript Recipe Books of the Late Phia Sing, from the Royal Palace at Luang Prabang, Reproduced in Facsimile and Furnished With an English Translation ...
Ant egg soup is a part of both Lao and Thai cuisine. As a traditional dish of subsistence farmers in northern Laos and Thailand, [1] [2] it can serve as an important source of protein. [1] In Laos it is known as Gaeng Khai Moht. [a] [3] Varieties of ant egg soup are also eaten in Isan (Northeastern Thailand). [4]
Thai khao tom is sometimes colored blue with Clitoria ternatea flowers. Khao tom (Lao: ເຂົ້າຕົ້ມ, pronounced [kʰȁ(ː)w.tôm]) and khao tom mat (Thai: ข้าวต้มมัด, pronounced [kʰâ(ː)w.tôm mát]) are a popular Laotian and Thai dessert made of sticky rice, ripe banana, coconut milk, all wrapped and steamed-cooked in banana leaves.
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Lao khao soi is completely different and has no relation to the more famous Muslim-influenced khao soi, a rich coconut curry and egg rice noodle soup, of northern Thailand and Burma. [5] Lao khao soi is a hand-sliced rice noodle soup with clear chicken, beef or pork broth topped with a tomato meat sauce made of minced pork, tomatoes, garlic ...
Laab in the Lao language is a noun that refers to meat or other flesh that has been finely chopped and pounded. [11] It is also considered a food of good luck in both Laos and Thailand because it has homonyms that mean 'lucky' in both languages, derived from लाभ in Sanskrit. [12]
Thai cuisine, as a whole, features many different ingredients (suan phasom; Thai: ส่วนผสม), and ways of preparing food. Thai chef McDang characterises Thai food as having "intricacy, attention to detail, texture, color, and taste. [23] Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices.
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.