Lao Food Archive
Freshwater Shellfish Salad (Larb Hoy; ລາບຫອຍ) for dinner in Vientiane, Laos. It’s a good alternative to Larb Beef, Larb Kai, or Larb Fish.
Ping Sien Moo (grilled pork) and Jeow Mak Len (Lao spicy tomato chutney) for lunch in Vientiane, Laos. My Aunt Phone made the grilled pork while my other Aunt Kian made the Lao spicy tomato chutney.
Tam Maak Taeng ຕຳໝາກແຕງ (Lao Spicy Cucumber Salad) and Ping Kadouk Kharng Moo ປີ້ງກະດູກຂ້າງຫມູ (Grilled Pork Rib) for dinner in Vientiane, Laos.
Sua Maak Jong (Malva Nut Salad) for lunch in Vientiane, Laos. This is a warm salad with plenty of fresh herbs and vegetables and freshwater shellfish.
Mok Kai (Steamed chicken in banana leaf) for breakfast in Vientiane, Laos. Mok Kai is a classic Lao Food dish with fresh herbs and spices for seasonings and chicken egg in the middle for a finishing touch.
Fried Fish (Tod Pa) with Spicy Hog Plum Dipping Sauce (Jeow Maak Kork) for dinner in Vientiane, Laos.
Bugs and Insects for evening snack in Vientiane, Laos. We went to a local market in the outskirt of Vientiane, which is known for having ample supply of fried bugs and insects. I bought fried bamboo worms, crickets, grasshoppers, and Maeng Khene (still don’t know the name of it in English) for my aunt to
Larb Beef and Lao Stew as leftovers from dinner for breakfast in Vientiane, Laos. My cousin made fried fish and Soop Phak (warm vegetable salad) as additional dishes for everyone.