Lao Rice Porridge or Khao Piak Khao (ເຂົ້າປຽກເຂົ້າ) for breakfast in Pakse, Laos. Euy Karn and I went to the local market early in the morning to buy pork blood, liver, heart, lung, and other parts of the pig to make Lao Rice Porridge.
It’s a simple but hearty breakfast for everyone to enjoy. The rice porridge is a perfect meal during the winter months (dry season in Laos) served plain, straight from the pot or with a little bit of bean sprouts.
I like to spice it up with ground roasted chili pepper, ground fresh chili pepper, green onion, coriander (cilantro), black pepper, soy sauce, fish sauce, Sriracha sauce, lime juice or lemon juice, and a bit of sugar to balance the taste.
