Showing category "Laos" (Show all posts)

Khao Pun Nam Jeow. Rice Noodles in a Clear Spicy Broth

Posted by Kroocrew on Tuesday, April 10, 2012, In : Laos 
This recipe is the same or similar to Khao Pun Nam Phik but without the addition of coconut cream. It's very spicy and extremely popular, ubiquitous, through Laos with various interpretations by different minorities. It has incarnations in Thailand througout the various regions.

  • 8 shallots
  • 3 cloves large garlic or 10 cloves small
  • 6  red Thai chillies
  • 500 g (~1 lb) belly pork in a piece
  • 1 kg (~21/4 lb) pork bones
  • 1 kg of pig offal
  • 3 litres (5 pints) water
  • 10 thin slices galangal
  • 6 kaffir li...

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Khao Poon Nam Phik ເຂົ້າປຸ້ນ Rice Noodles with Chillie Sauce

Posted by Kroocrew on Sunday, April 8, 2012, In : Laos 

The following recipe translated from Phia Sings recipe collection

(First) ingredients
  • 1 small rice-bowl (1/4 pint) of padek-(add 1/2 pint of water and) boil the padek until it is clear when strained *
  • 300 grams of pork, free of fat, minced, rolled into a big ball, poached in the padek liquid until cooked, and then taken out of the pot and finely pounded
  • 400 grams of pa nang (a catfish) or pa ked (any fish with scales)
  • 1 kilo of pork bones (to make pork broth)
  • 10 thin slices of galingale
  • 10 straight...

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SheWoks then SheWolls! วิธีนึ่งของเธอ

Posted by Kroocrew on Friday, April 1, 2011, In : Laos 

All Rights Reserved © Used with kind permission of Leela of ""

The clean-up after cooking "sticky-rice" can be a chore and a put-off for some food preparers. Leela has republished a simple and clever way to do just that: "How to Cook Sticky Rice the Easy Way and without a Steamer" using very inexpensive multi-use and basic equipment. The procedure is straight forward and the clean up of no negative consequence.

Hop on over to Leela's site to find the tricks and enjoy the many p...

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Laap Ped ลาบเป็ด (Duck Laap)

Posted by Kroocrew on Thursday, March 24, 2011, In : Laos 

This recipe for duck laap is very basic and there are many different recipes for the same dish. The cooking of the duck meat in a small amount of water is a very quick way to cook the meat. It's time efficient and can easily be prepared over a low ember fire as is still the method in Laos.

Duck Laap is probably the most favourite laap in both Laos and Thailand.

  • 1/2 cup minced duck meat, and a little bit of skin as a source of fat and definite flavour.
  • 1/4 cup water (for cooking d...

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Brine Pickled Finger-root (Pickled Krachai)

Posted by Kroocrew on Friday, March 4, 2011, In : Laos 

Finger-root or Krachai (Boesenbergia rotunda) (Kaempferia pandurata Roxb.)is used in southern Thai fish dishes, some Cambodian, Lao, Indonesian and Malay dishes. It's not a commonly seen ingredient out of the region. It's common names are many: Krachai is the Thai name, Chinese Keys, Chinese Ginger, Lesser ginger to name a few. It is most commonly confused by Thai and Indonesian cooks as the Lesser Galangale which it most definitely isn't. The advice by "Celtnet" is to use Fingerroot for any...
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Kalee Ped (Duck Curry)

Posted by Kroocrew on Monday, February 28, 2011, In : Laos 

This is a reasonably popular Lao dish. No doubt an imported recipe from another place which could be Vietnam.

  • 1 Duck carcass
  • 1 Tbsp Fish Sauce
  • 2 large Onions
  • 1 470 ml (16 oz) can of coconut milk
  • 6 tbsp Curry powder
  • 2 tbsp Butter
  • 10 medium Potatoes (peeled and soaked in water)
  • 2 large red chillies
  • 1 small can Tomato paste
  • Coriander leaves (chopped)
  • Black ground pepper 
  1. Divide the duck into pieces.
  2. Sear the duck pieces in a pot, stirring occasionally until the meat is evenly coloured.
  3. Ad...

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Jeow Mak Len (Lao Tomato Dip)

Posted by Kroocrew on Monday, February 28, 2011, In : Laos 

  • 350 gm (~3/4 lb) cherry tomatoes
  • 8 cloves garlic.
  • 6 Thai chillies; stemmed
  • 2 shallots; halved
  • 1/2 red bell pepper; stemmed and seeded
  • 1/4 cup chopped cilantro
  • 2 tablespoons fish sauce
  • 1/4 teaspoon kosher salt or crushed sea-salt
  1. The smokey aspect of this dip is part of it's signature. This is most easily done in a coal bed or on a charcoal BBQ over a charcoal fire, place a vegetable grate over the grill top.
  2. Put the tomatoes, garlic, chillies, shallots and red bell pepper on a gridd...

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Fermented Fish (Pa Daek / Pla Ra)

Posted by Vincent Fischer-Zernin on Sunday, January 9, 2011, In : Laos 
Vincent made contact with this blog with a comment on "Lao Salad Dressing" as posted advising us of the lack of traditional authenticity and an example recipe showing the commonly used dressing. In this formulation was reference to Pa Daek and reference was made to its familiarisation by western palates. In this note Vincent has taken an extract from his book (Lao Cooking and The Essence of Life) to further describe the process and aspects of the "condiment". Please enjoy the following descri...
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Lao Salad Dressing (Nam Chim Lao Pak)

Posted by Vincent Fischer-Zernin on Monday, December 27, 2010, In : Laos 

  • Egg, hard boiled
  • Pork & garlic - minced
  • Fermented fish (pa daek)
  • Lime juice
  • Fish sauce & sugar
  • Fresh herbs

Optional : "olive oil & vinegar is my addition to this otherwise ingenuous Lao dressing"  VFZ.

  1. Keep egg-whites for decoration. Mix egg yolks with fish sauce and sugar and work into a firm mass.
  2. ‘Fry & Simmer’ the minced pork with fermented fish.
  3. When nearly done, add egg mix and fry a little longer.
  4. Remove from pan, let cool down or refrigerate overnight. I like salad dressi...

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Kua Txob Tuav Xyaw Dos (Chillie, Scallion and Tomato Paste)

Posted by Kroocrew on Tuesday, December 14, 2010, In : Laos 
This is a Hmong style Jiao or Nam Phrik

  • 20 small bird's eye Thai chillies
  • 1/2 teaspoon salt
  • 1 ½ teaspoons fish sauce
  • 1/2 cup chopped scallion, green part only
  • 1/2 lightly packed cup chopped cilantro
  • 1 cup quartered ripe cherry tomato
  • Lime juice
  1. Pound the chillies, salt, scallions and cilantro into a paste in a mortar.
  2. When well homogenised add the tomato and continue the pounding until incorporated.
  3. Add the lime juice and fish sauce and mix it well. Adjust the flavours with extra...

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Spicy Eggplant Salad (Yam Makeua Yao)

Posted by Kroocrew on Monday, December 13, 2010, In : Laos 

This Lao dish has been popularised by Thai cooks. It is a most commonly eaten dish in Isaan and follows a similar Vietnamese recipe.

  • charcoal and some wood chips or twigs
  • 4 Asian eggplants
  • 4 jalapeno or banana chillies
  • 10-15 Thai chillies (bird's eye chillies), finely chopped
  • Juice of 2 limes, (to taste)
  • 2-3 Tbs. fish sauce, (to taste)
  • 2-3 tsp. sugar, (to taste)
  • 2 shallots, thinly sliced
  • 1/4 lb. small fresh shrimp, shelled
  • 1 hard-boiled egg, cut into small wedges (6-8 pieces)
  • A small han...

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Barbecued Sticky-rice Egg Cakes

Posted by Kroocrew on Tuesday, December 7, 2010, In : Laos 

In Chiangmai on Sunday evenings, there is a conversion of Thapae Gate Road into a walking mall. This mall is food stalls only and the few temples in the area allow vendors to setup their barbecues etc in their grounds. The food is stunning and in most cases very different to many street vendor food stalls. Many of the foods are the local foods of many of the upcountry provinces and a few are very Lao in style

Among the many I have enjoyed, a very simple food that is memorable is a sticky rice...
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Keng Kalampi Jak (Cabbage Soup with Minced Pork)

Posted by Kroocrew on Sunday, November 28, 2010, In : Laos 

Phia Sing

This is a recipe used   for the Lao Royal household as cooked by Phia Sing


  • 1 ½ lb lean pork bones
  • 6 bulbs spring onions
  • 2 bunches of cilantro
  • ½ lb lean minced pork
  • ¾ sliced medium cabbage, or 4 cups
  • 10 finely sliced shallots or small onions
  • 1 large egg
  • 1 tsp ground black pepper
  • ½ bunch finely chopped cilantro for garnishing
  • Salt to taste


  1. Cut off any fat from the pork bones. Boil the bones in water and 2 Tbsp of salt on medium heat. When it starts to boil, a layer of impur...

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Kai Aw (Lao Chicken Stew)

Posted by Kroocre on Monday, November 22, 2010, In : Laos 

  • 1.5 kg Chicken
  • 2 cloves garlic
  • 1tbsp Oil
  • 2 medium Onions
  • 1 stalk lemon grass
  • 4 small round aubergines
  • 250 gm Minced meat
  • salt
  • 1/2 tsp ground black pepper
  • Bouquet garni of 1 tsp szechuan pepper-corns
  • 2 chillie
  • 1 tbsp chopped cilantro leaves
  • 1/2 cup sliced Shitake mushroom (use rehydrated mushroom)
  • 1/2 tsp ground Cumin seed
  • 1 tsp ground Coriander seed
  • 4tbsp cooked sticky rice as flattened cakes 1 cm thick (1/2 in) and toasted until brownish
  • 1 cup thick coconut milk
  • 2 cups Thin coconut milk   
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Lao Peanut Dipping Sauce

Posted by Kroocrew on Sunday, November 21, 2010, In : Laos 

This is an imported recipe from Vietnam.

  • 120 ml (1/2 cup) Sugar
  • 1 tsp Salt
  • 1 Tbsp Fish sauce
  • 1 clove Garlic
  • 60 ml (1/4 cup) Peanut butter
  • 1 1/2 Tbsp Lime juice
  • 1 Chillie (or dried crushed chillies) (optional)
  • 3/4 cup Roasted peanuts   

  1. In a medium pot caramelize the sugar on medium heat until golden brown
  2. Cautiously add 1 cup hot water (It will boil vigorously)
  3. Boil until the sugar dissolves (cover with a lid for faster results) and let cool 30 minutes
  4. Transfer to a blender and add sal...

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Yall Dib (Lao Fresh Spring Rolls)

Posted by Kroocrew on Sunday, November 21, 2010, In : Laos 

These rolls appear in various SE Asian cuisines and is a borrowed recipe from Vietnam.

  • 3 oz Somen noodles or cold cooked rice noodles (noodles are optional)
  • 1 lb Shrimp (peeled and cooked) (or 1 lb ground pork or turkey)
  • 1 cup Mesclun or a selection of torn/shredded lettuces
  • 1 cup Fresh bean sprouts
  • 1 cup Cilantro/coriander leaves
  • 1 cup Mint leaves
  • 1 package Dried rice paper (25 pieces) There is a recipe for making your own here.   
  1. Bring 3 cups water to a boil on high heat
  2. Add ...

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Lao Kao Tom (Sweet Sticky Rice)

Posted by Kroocrew on Sunday, November 21, 2010, In : Laos 

All Rights Reserved. © Puwanart Triamkarn Used with kind permission.

Foods of this kind abound in most of the countries in the region. The origins get murky unless there is some original documentation or historical trail to follow. Sometimes it can be the name but in most cases the names have been changed to the vernacular. Ingredients don't prove the origin. In Thailand this food is called Khao Tom Mud (ข้าวต้มมัด) and is identical in presentation to the Lao version.

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Chillies in Oil. A condiment

Posted by Kroocrew on Sunday, November 14, 2010, In : Laos 
  • 1 tablespoon Dried red chillie flakes.
  • 2 cups Olive Oil (not virgin Olive Oil*)


  1. Dry fry the chillie flakes in a wok until they become a dark red-brown colour. Don't burn them.
  2. Add the 2 cups of oil and heat this for 15 minutes below the simmer point of the oil.
  3. Cool and pour into a clean resealable glass jar
  4. Store refrigerated for 10 days to mature.
  5. Reheat the Chillies in Oil by placing the opened jar into a pot of simmering water. Allow the temperature of the oil to reach 85oC ...

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Khao Piak Sien (Lao Fresh Rice Noodle Soup)

Posted by Kroocrew on Sunday, November 14, 2010, In : Laos 

Khao Piak literally translates to wet rice and usually refers to the Lao version of rice soup. With rice noodles,the correct name is Khao Piak Sien and translates to wet rice strands.

To make Rice Khao Piak, use the Thai rice soup recipe as it is identical. Variations happen because the cooks have varied preferences and there is nothing preventing yourself from modifying these recipes to suit your own preferences. Here is the recipe on this site: Khao Tom (Thai Rice Soup)

Step 1: The Broth

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Laap Leut Ped (A memorable dish of raw duck's blood and grilled duck meat)

Posted by Kroocrew on Friday, October 22, 2010, In : Laos 

© All Rights Reserved. Used with the kind permission of Fabries.

This was a wonderful special duck dish served for special occasions throughout Laos and North East Thailand. It is now no longer being prepared because of health risks associated with bird-flu. It may never be redeemed. I was lucky enough to enjoy this dish about 5 times and each time relished it greatly.

  • Live duck
  • Fish sauce
  • sesame seeds
  • peanuts crushed
  • coriander
  • mint
  • lime
  • crispy shallots
  • pepper

  1. The duck is sacrificed...

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Som Muu

Posted by Kroocrew on Thursday, October 21, 2010, In : Laos 
This is a Lao and popular Thai smallgood once again its origin is Vietnamese (Nem Chua) but more obvious than in Vietnam. It makes a great snack or can be used in other dishes such as  Nhem (Lao Rice Salad).
It can also be eaten “as is” and is great as an apertiff or with Miang. The fermentation produces lactic acid which pickles  the meat. The salt acts as a part inhibitor to bacterial growth and adds a balance of taste to the end product.

  • 1000g Minced Pork
  • 200g Pork Skin
  • 24g Tab...

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Keng No Mai Sai Yanang ແກງ ໜໍ່ໄມ້ ໃສ່ຊີ້ນໝູ (Bamboo Soup and Yanang Leaf Juice)

Posted by Kroocrew on Sunday, October 3, 2010, In : Laos 
This recipe is adapted from the published recipes of Phia Sing, the last chef of the royal residence in Luang Prabang Laos. It is taken from the English translation of the published book "Traditional Recipes of Laos". The image is from the original manuscript.

© Prospect Books. Used with the kind permission of the publisher. 3 Oct 2010.

  • A bamboo shoot, boiled until it loses its (bitter) taste - if it is a large shoot, cut it into smaller parts of the right size for soup or a large ...

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Sup No Mai ฃุบหน่อไม้ (Bamboo Shoot Yum)

Posted by Kroocrew on Sunday, August 29, 2010, In : Laos 

  • 2 tablespoons toasted rice
  • ½ lime
  • 1 teaspoon ground dried chillie
  • 2 green onions, sliced
  • 1 teaspoon fish sauce (You can use a vegetarian fish sauce to keep this a vegetarian dish)
  • ½ bottle bamboo shoots (Please see the notes below on getting the best from the shoots)

  1. Add sliced green onion, fish sauce, ground dried chili pepper, lime juice and half of ground toasted rice.
  2. Mix well and place on a serving plate. Sprinkle the rest of the ground toasted rice.
  3. Serve as a selection ...

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Pork dumplings with noodles (Kèng Sénh Lone)

Posted by Kroocrew on Saturday, July 31, 2010, In : Laos 

Ingredients :
  • 200g pork ribs
  • 300g minced lean pork
  • 20 dried black mushrooms
  • A fragrant dried mushrooms
  • 100g mung noodles mushroom
  • 1 stick of lemongrass
  • 1 teaspoon soy sauce
  • 4 cloves garlic, finely chopped
  • 1 tablespoon potato starch
  • 6 sprigs of cilantro, finely chopped
  • Vegetable oil
  • Salt and pepper
  1. Bring to a boil 1.5 liters of water in a large pot and add the pork, cut into small pieces and lemongrass cut into three sections and split lengthwise. Simmer 30-40min until meat is tender. ...

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Mushroom Soup with Yanang Leaf Juice

Posted by Kroocrew on Saturday, July 31, 2010, In : Laos 

The yanang (Tiliacora triandra, bai yanang ใบย่านาง) is a vine that grows everywhere in Laos. These produce  a little bitter taste as the Lao love. 

  • Mushrooms (Oyster, King Oyster mushrooms, enokitake etc ...)
  • 1/2 liter of juice yanang (canned or extract the juice from the leaves)
  • 1 small glass of Padek or fish sauce
  • 2 small red chillies
  • ½ chopped shallot in food processor
  • 2 sticks of lemon
  • 1/2 bunch of Betel leaves (pak i leut) coarsely chopped
  • 1/2 bunch chives ...

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Tieo Mac Prier (Lao Tomato Sauce)

Posted by Kroocrew on Saturday, July 31, 2010, In : Laos 

  • 2 medium tomatoes or large tomato
  • 3 large shallots
  • 4 cloves garlic
  • 3 sprigs fresh cilantro
  • Fish sauce
  • Salt, sugar

  1. Cook washed tomatoes, shallots and peeled garlic cloves on a cast iron pan, in an oven or on a charcoal bed,.
  2. Once the ingredients are cooked and have a little char, mash them together in a mortar beginning with cloves of garlic and shallots then tomatoes. They should not be pureed, but pieces should remain present in the mixture.
  3. Add 1 / 2 teaspoon sugar, a tablespoon...

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Khai Paen

Posted by Kroocrew on Friday, July 2, 2010, In : Laos 

Khai Paen literally means "skin of the stone". A green algae is collected in the streams in and about Luang Phrabang. This filamentous algae grows most prolifically in the dry season when the streams run clear.
The filaments are then laid out on flat boards and additional flavourants such as tomato, shallot and sesame are sprinkled over the surface. The sheets are then sun dried.

The sheets are sold in the markets of Luang Phrabang, by street vendors, various retailers and as a dish supplied ...
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Lao BBQ Recipes

Posted by Kroocrew on Tuesday, April 27, 2010, In : Laos 
I'm unaware of any proscribed recipes. This  food style originates from Korea with the equipment and sauces etc being a direct copy. Thailand, particularly the Isaan region, has the same style and has large restaurants based on the same procedure. In Thailand though, these restaurants have huge buffet selections as accompaniments and usually for 60 to 70 Baht per head. Cambodia has many Suki outdoor evening restaurants also.

For a how to prepare a Lao BBQ see here Sin Dat (Lao BBQ or Lao Suki)...
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Lao Barbecued Eggs (Kai Peank Lao)

Posted by Kroocrew on Monday, April 5, 2010, In : Laos 

These barbecued eggs are commonly available from street vendors . These are seen extensively throughout SE Asia with vendors and their barrows tending their cooking and bantaring with customers. It's one of the cheap satisfying snacks around.

  • 6 eggs
  • 2 Tbsp Light Soy Sauce
  • 1/2 tsp Black Pepper
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Spring Onions
  • Wooden Skewers for bbq. (Soak in plain water for 30 minutes prior to using. This minimises burning of the skewer on the bbq bed. )

  1. Carefully but thor...

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Khanom Chin Nam Ya Kai (Rice Noodles with Fish Flavoured Chicken Curry)

Posted by Kroocrew on Wednesday, March 17, 2010, In : Laos 

 The curry for this dish uses Krachai, a root vegetable grown widely in Thailand that creates a mild spicy flavour. You can sometimes find bottled Krachai in Asian supermarkets.

CC license

  • 800 gms ( 1lb 12 oz) Thin Rice Noodle
  • 500 gms (~1 lb) Chicken Leg or Breast with Skin
  • 7 Dried Chillies
  • 4 Garlic Cloves
  • 2 Red Onions
  • 10 gms (1/3 oz) Chopped Krachai
  • 4 Kaffir Lime Leaves
  • 4 Tablespoons Old Fish Sauce
  • 4 Tablespoons Fish Sauce
  • 2 Tablespoons Red Curry Paste
  • 1 Teaspoons Sugar
  • 500 ml (1 pint) Water
  • 500 ml (1...

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Eggplant Laos-Style

Posted by Kroocrew on Monday, March 8, 2010, In : Laos 

  • 1 large eggplant, diced
  • 2 tbsp thick soy sauce
  • 2 tbsp light soy sauce
  • 10g cornflour
  • 30g castor sugar
  • 65 ml white vinegar
  • 65 ml water
  • 1 tbsp apple juice
  • 1 tsp paprika powder
  • 4cm ginger, thinly sliced
  • 1 stalk spring onion, chopped
For thickening:
  • 2 tbsp cornflour
  • 2 tbsp water

  1. Soak diced eggplant in salt water.
  2. Combine 2 types of soy sauce, cornflour, sugar, vinegar and water. Set soy sauce mixture aside.
  3. Heat apple juice and stir in paprika powder, ginger slices and spring onion. Stir ...

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Lao Barbecued Fish

Posted by Kroocrew on Monday, March 8, 2010, In : Laos 

Without hesitation I can say that this fish is enjoyed by fish eaters as one of their best meals in Laos. It is commonly available at the evening food market in Luang Prabang and at the riverside open air evening cafes along the Mekong in Vientiane.

  • 1 Tbsp chopped lime "Makrud" leaf (Citrus x hystrix)
  • 1 Tbsp chopped lemongrass
  • 1 Tbsp chopped galangal
  • 1 Tbsp chopped garlic
  • 3 Tbsp chopped green onions
  • 3 Tbsp chopped cilantro
  • 2 Tbsp lime juice
  • 2 Tbsp fish sauce
  • 1 red snapper or any white fles...

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Laap Muu (Pork larp)

Posted by Kroocrew on Thursday, March 4, 2010, In : Laos 

CC license

There are at least 101 ways of preparing this and none are wrong. If we take the simplest of all it's very close to the country Isaan or Lao country laap.

Laap is enjoyed widely in Lao, North East Thailand and Cambodia, where it may have originated


  • 500 gm (~1 lb) Minced pork meat.
  • Pork offal: Liver, kidney thinly sliced (optional)
  • 2 Tbsp Roasted Sticky rice powder
  • 4 Birds eye chillies. Sliced fairly finely. (this amount will produce a hot (spicy) laap)
  • ½ lime
  • 1 tsp Palm sugar
  • Fish Sau...

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Ground, Roasted (parched) Sticky Rice.

Posted by Kroocrew on Tuesday, March 2, 2010, In : Laos 

Ground roasted sticky rice is often used as a bulking agent in Laap dishes. It has a great aroma and a pleasant nutty taste.

  • Glutinous rice (Sticky Rice)
  1. Place an amount of the rice in a dry pan over low heat and roast the rice with occasional stirring until its slightly browned.
  2. Cool to workable temperature and grind the rice either in a food processor or in a mortar with a pestle. The aroma is very nice.
  3. If not used immediately then you can store the remaining in a resealabl...

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Chillie Oil (辣椒油)

Posted by Kroocrew on Saturday, February 27, 2010, In : Laos 

Homemade chillie oil and homemade Garlic oil have been associated with the growth of Clostridium botulinum. and in both situations the victims died. This is the organism responsible for Botulism. The "spores" are wide spread in nature being found in many soils. The spore is extremely resistant to heat destruction and the process unsuitable for sterilising the ingredients in chillie oil, requiring a temperature of 160C (320 F) for two hours or steam sterilisation at 120C, 15 PSI for 20 minute...
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Luang Prabang Salad

Posted by Kroocrew on Friday, February 5, 2010, In : Laos 
Traditional LP salad has a very noticeable feature. It is one colour essentially....Green. No red, no orange, no yellow.

CC license

I mentioned that the salad is a monochrome  :). Of course there is no rule determining this but it does set the Luang Prabang Salad apart from any other salad that I have noticed with a "brand" in Asia and I think a reasonable statement of gentle individualism through food is a pretty good way..

The salad most definitely has a French influence and I think that this can be ...

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Lap Kai (Chicken Laap)

Posted by Kroocrew on Tuesday, February 2, 2010, In : Laos 


  • 2 cups chopped chicken breast with skin,
  • 2 Tbsp sliced shallot,
  • 2 Tbsp chopped phak chi farang,( saw tooth herb; Mexican cilantro; culantro)
  • 1/4 cup mint leaves,
  • 2-3 Tbsp ground parched rice,
  • 1-2 Tbsp ground dried chillies,
  • 4 Tbsp lime juice,
  • 3 Tbsp fish sauce,
  • Fresh vegetables : Cucumbers, Yard-long beans, Chinese cabbage, Lettuce spring onion.


  1. Mix 2 Tbsp of the lime juice with the chopped chicken. Place the chicken in a dry wok over moderate heat and stir until the chicken...

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Laap Kai Pa (Minced Wild Chicken Salad)

Posted by Kroocrew on Tuesday, February 2, 2010, In : Laos 

CC license
(This recipe would probably be the most authentic recipe for chicken laap documented. It's more historical than workable but if the ingredients are available it makes a superb dish. This really is the true laap and everything else is a good compromise.. With this outline you can make the true Fish laap and the true Duck Laap. )


  • 1 free-range chicken, plucked, washed and gutted; take the meat from the breasts and legs and chop it finely; take the skin, the liver and the gizzard, wa...

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Lao Salad Dressing

Posted by Kroocrew on Tuesday, February 2, 2010, In : Laos 


  • 2 hard-boiled eggs
  • 6 Tbsp of vegetable oil. (type and style is a personal preference)
  • 1 Tbsp minced garlic
  • 1 tsp Palm sugar, juggery or brown sugar
  • 5 Tbsp lemon juice
  • 1 Tbsp fish-sauce


  1. Remove the yolks and mash them finely.
  2. Add the sugar, lemon juice and fish-sauce and mix well.
  3. Beat in the garlic and oil.
  4. Toss this with your salad pressing the salad ingredients lightly together.
This dressing is suitable for any garden style salad and especially Lao Salad and Luang Prabang Salad.


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Hot and Sour Mushroom Soup

Posted by Kroocrew on Saturday, January 30, 2010, In : Laos 


  • 720 ml (3 cups) Vegetable stock
  • 1-2 tsp Pepper sauce (adjust to taste)
  • 2.5 cm (~1 in)Lemon grass (finely chopped into rings)
  • 3 Kaffir lime leaves (roughly torn into three)
  • 1-2 tsp Sugar (adjust to taste)
  • 2 tbsp Lemon juice
  • 60 gm (2 oz) Oyster (or button) mushrooms (coarsely separated)
  • 2 smallFresh red (or green) chilis (crushed to split open) (adjust to taste)   


  1. In a large pan, bring the vegetable stock to the boil and stir in the pepper sauce
  2. Add the remaining ingredients and s...

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Lao Salad

Posted by Kroocrew on Saturday, January 30, 2010, In : Laos 


  • 1/2 cup Celery hearts (thinly sliced)
  • 2 Green onions (halved lengthwise, then cut into 1" pieces)
  • 16 sprg Cilantro (leaves only)
  • 1/2 cup Fresh mint leaves
  • 1 medium Tomato (halved and cut into very thin slices)
  • 1/2 cup English cucumber (thinly sliced)
  • 1 head Romaine lettuce (inner leaves only)
  • 1 head Butter lettuce (inner leaves only)
  • 1 bn Watercress (large stems removed)
  • 2 Hard boiled eggs (whites and yolks separated)
  • 6 tbsp Vegetable oil
  • 1 tbsp Garlic (minced
  • 1 tsp Palm sugar
  • 5 tbsp Lemon j...

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Or Lam Nok Kho (Quail Stew)

Posted by Kroocrew on Saturday, January 30, 2010, In : Laos 
A recipe from the last cook of the royal household of Luang Prabang



  • 1 dried quail, matured until almost mouldy, divided into separate breast and leg parts, washed and put on a plate
  • 7 round eggplants
  • 5 large fresh green chilli peppers
  • 1 stalk lemon grass
  • 3 straight-bulbed spring onions
  • sa-kahn (an aromatic plant with characteristics similar to Szechuan pepper), cut into pieces about 5 cm long and 1 cm thick-about 10 pieces - washed
  • 3 young shoots rattan, cooked by being placed directly ...

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Lap Pa Keng (Raw Fish Laap)

Posted by Kroocrew on Saturday, January 30, 2010, In : Laos 


  • 1 pa keng, scaled, gutted and washed - keep the intestine, if it is clean, and eggs, if any, wrap them together in pieces of banana leaf and grill them on the fire until cooked-take half only of the flesh of the fish, wash it and chop it finely - put the fish skin in the soup until it is just enough cooked, then take it out and chop it into small pieces
  • 5 sweet young round eggplants - place them on a charcoal fire until their skins are burned, but do not let the seeds inside burn...

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Lao BBQ Sauce

Posted by Kroocrew on Monday, January 25, 2010, In : Laos 

This is the sauce used to accompany Lao Sin Dat (also known as Lao Suki) it is the Korean Ssam Jang Dipping Sauce with a little more of the soy paste than the normal Korean version but other than that identical.

  • 1tsp of hot pepper paste (Kochujang)
  • 2 Tbsp of soy bean paste (Doenjang or you may substitute this with any fermented soybean sauce such as Japanese Miso sauce)
  • ½ Tbsp of sugar
  • 1 clove of minced garlic
  • 1 Tbsp of chopped green onion
  • 1 Tbsp of sesame oil
  • ½ Tbsp of toasted sesam...

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Mawk Mak Phet (Stuffed Chillie Peppers)

Posted by Kroocrew on Wednesday, December 30, 2009, In : Laos 


  • 8 Poblano or fresh New Mexican green chillies
  • 350 gm (~3/4 lb) Founder, snapper, or any white fish fillets (flaked)
  • 120 ml (1/2 cup) Cooked rice
  • 4 Green onions (chopped including the green portions)
  • 2 cloves Garlic (minced)
  • 1 Tbsp Fish sauce
  • 1 tsp Fresh ginger (minced)
  • 1 Lemon (juice)   
  • Banana leaves or aluminium foil


1.    Slit each chillie from the stem to the tip being careful not to cut completely through the chile to the other side
2.    Remove the membrane and the seeds
3.  ...
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Jichao Yun (Fried Meatballs)

Posted by Kroocrew on Wednesday, December 30, 2009, In : Laos 

Lao Meatballs are a delightful find for the longer term traveller or the traveller who would like a more familiar food for a change but even better as a delicious surprise of the expected-unexpected flavours of Lao. The traditional ingredients are still there but less definite and can almost be a hint rather than the familiar strong flavours of many Lao dishes. It is a traditional food and  a copied recipe from Vietnamese Xiu Mai with roots from China, but still a traditional dish.

It is gen...

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Kao Soi (Northern Laos Noodle dish)

Posted by Kroocrew on Wednesday, December 30, 2009, In : Laos 

There is another dish with the same name but totally unrelated. The other Kao Soi is a Thai dish with Muslim style spices and egg noodles.


Pork sauce (enough for 5 servings):
  • 10 large dried red chillies
  • 2 cups water
  • 3 medium (or 5 small) cloves garlic, peeled
  • 10 small brown shallots (onion type) thumb-joint sized, peeled
  • 4 tablespoons vegetable oil
  • 3 tablespoons fermented bean paste (with chilli), or substitute miso or yellow bean sauce squashed to a paste)
  • 200 gr. (8 oz.) pork, chopped v...

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Sai Ua Moo (Pork Sausages)

Posted by Kroocrew on Wednesday, December 30, 2009, In : Laos 


400 grams pork meat. washed and minced
150 grams pork fat, washed and minced
2 dried chillies , soaked in water until soft
10 (small) shallots
10 black peppercorns
coriander leaves, finely chopped
salt and fish sauce
1 pig's intestine, turned inside out and washed and then turned right side out again


Pound the chillies, shallots and peppercorns until smooth.

Place in a bowl the pounded ingredients, the minced pork, the minced pork fat and the chopped coriander leaves. Add the fish ...
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Sa Ton Sin Ngua (Beef Saton)

Posted by Kroocrew on Wednesday, December 30, 2009, In : Laos 


400 grams beef sirloin, sliced into pieces measuring 2 cm by 3 cm and 3 mm thick, salted and marinated for two hours in the juice of 6 limes

Kheuang hom ingredients:
3 stalks lemon grass
2 (small) heads garlic
7 (small) shallots
3 dried chillies
galingale (3 to 5 slices)

The above five ingredients should be sliced into small pieces and mixed together


The above four ingredients are to be boiled in the meat broth, sliced into small pieces and set aside on a plate

1 small...
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Nhem Khao (Lao Crispy Rice Salad)

Posted by Kroocrew on Tuesday, December 15, 2009, In : Laos 


  • 250ml (8 1/2 fl oz) Coconut Cream*
  • 60g ( 2 oz) Red Curry Paste (Optional)
  • 1 kg ( ~2 1/4 lb) Cooked White Rice
  • 80g ( ~3 oz)Grated Coconut
  • 15g (1/2 oz) Sugar
  • Pinch of Salt
  • Corn Starch for dusting
  • 3 Eggs, beaten
  • Oil for Deep Frying
  • 400g (14 oz)Chopped Som Moo (Fermented Pork)
  • 100g (3 1/2 oz) Sliced Shallots
  • Approx 45ml (3 Tbsp) freshly squeezed Lime Juice
  • Approx 45ml (3 Tbsp) Fish Sauce
  • Chopped Coriander (Cilantro)
  • Chopped Mint
  • Dried Chillies
  • Crushed Peanuts
*Coconut Cream is available in 250 ml m...

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Sin Dat (Lao BBQ or Lao Suki)

Posted by Kroocrew on Wednesday, December 9, 2009, In : Laos 

Once again a shared cooking method seen in Thailand and Cambodia also. Just about every country in Asia has a variation on this style of eating. Sin Dat is a little different to many in that the meat or fish is first grilled on a directly heated griddle. Any juices are caught by the surrounding annulus to which has been added a simple stock.

The sauce is Korean  Ssamjang and I have published a modified recipe of this for specific use as Lao BBQ Sauce. It is made from a fermented product of glu...
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Ua No Mai (Stuffed Bamboo Shoots)

Posted by Kroocrew on Monday, September 21, 2009, In : Laos 

The bamboo shoots, which may be no mai lai (GIANTOCHLOA NIGROCILIATA) or no mai bong (BAMBUSA TULDA) - choose small ones, boil them until they lose their (bitter) taste, then cut off all the hard outer layer and cut the trimmed shoots into sections 8 cm long - after this use a needle to make slits in them lengthwise, but leaving the ends of each section intact.

Of course it is more likely that you will be more successful in the Asian Grocers looking for canned bamboo shoots. They need to be f...
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Ua Sai Khai (Stuffed Lemongrass)

Posted by Kroocrew on Tuesday, September 8, 2009, In : Laos 

A very popular dish at tamarind restaurant. Luangphabang.


  • 4 cloves garlic, minced
  • 6 green onions, chopped
  • 1/2 cup cilantro, chopped
  • 1 kaffir lime leaf, fine chiffonade
  • 1 tsp. sea salt
  • 8 oz. tofu, drained and cubed
  • 10-12 thick stalks lemongrass
  • 2 eggs, beaten
  • oil, for deep frying

  1. Brown tofu in a pan, season with 1 tsp. soy sauce and let cool.
  2. Crumble into very small bits and place in a mortar or food processor with the garlic, green onion, cilantro, lime leaf, and salt. Blend until ...

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Sin Savanh ( Lao Beef Jerky)

Posted by Kroocrew on Tuesday, September 8, 2009, In : Laos 

also called "sin dadieo" in Thai

CC license

A great beer snack. Often a life saver dish for travellers who aren't really into the Asian cuisine overall.  Ingredients

  • 1 lb Beef flank steak (thinly sliced into long strips)
  • 3 cloves Garlic Chopped
  • 1 tbsp Ginger chopped and pounded
  • 1 tbsp Soy Sauce
  • 2 tbsp Sesame Seed
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 5 cups Vegetable oil
  1. Put the beef strips in a large bowl
  2. Add garlic, ginger, soy sauce, sesame seed, sugar, salt, and black pepper
  3. Mix well and...

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Chan Nam Tok (Beef Waterfall Salad)

Posted by Kroocrew on Tuesday, September 8, 2009, In : Laos 

This dish is a delight. It is often called Laap by the traveller and is sold as such in some places in NE Thailand. Once again there is a huge variation in preparation including the addition of yellow curry. So there are hardly hard and fast rules for its preparation other than a families tradition.

 This dish is often prepared for picnics and outings and goes well with sticky rice. The reference to "waterfall" refers to the juices of the grilling meat as it falls onto the coals below.


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Aw Lam (Lao stew)

Posted by Kroocrew on Monday, September 7, 2009, In : Laos 

Aw Lam is one of those surprises in food experience as you travel. Its rich in flavour and has a very much a Lao earthy taste. The meat source can vary as described in the recipe. One of the most flavoursome Aw Lams is that made with the tendons of the bullock and slow cooked for many hours. It evolves as the most flavoursome and tender dish I think I have enjoyed in SE Asia.

sa-khan is the woody herb material.
© All rights reserved. Use with kind permission of the author of mmm-yoso.typepad...

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Khanom Krog ขนมครก

Posted by Kroocrew on Thursday, August 20, 2009, In : Laos 

  • 500 gm (~1 lb) of rice flour
  • 240 ml (1 cup) of ground fresh onion stems(OR corn, green onions, or pumpkin pieces)
  • 120 ml (1/2 cup) of fresh coconut flaked
  • 60 ml (1/4 cup) of sticky rice flour
  • 600 ml (2 1/2 cups) of water
  • 60 ml (1/4 cup) of white sugar
  • 2 teaspoons of clear
  • A few dashes of vegetable oil

  1. Thoroughly mix the rice flour and sticky rice flour along with fresh water. Leave sit for some time. Squeeze the fresh coconut meat with water to obtain 2 cups of coconut cream. A...

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Laap Luang Phrabang

Posted by Kroocrew on Thursday, August 20, 2009, In : Laos 

This is the true laap. The most commonly available and tried “laaps” are in fact not, a point that non-Luang Phrabang residents disagree on! These other laaps are probably goi or salad naam toks. Luang Phrabang laap is actually more like a pate made with roasted egg plants. It has a smoky flavor and I have never been able to find it in any restaurant in Laos other than at Houey Xai in Bokeo province at Arimid Guest House restaurant. This laap takes a couple of hours to prepare and is cert...

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Mok Pla

Posted by Kroocrew on Thursday, August 20, 2009, In : Laos 

(A recipe from the Boat Landing Laung Namtha. Nthn Laos)



1 small (500-750g, 1x 1 lb.) catfish or similar firm fish
2 stalks lemon grass, white parts finely sliced
1 chilli
1 large clove garlic
1 teaspoon salt
Knorr chicken boullion cube (or 1 Maggi chicken stock cube) 
2 tablespoons dill leaves
2 tablespoons holy basil leaves
1 tablespoon raw sticky rice, soaked until soft and pounded to a pulp in a mortar (or 1 tablespoon ground roasted sticky rice)
1 tablespoon fish sauce
For 2- 4 packet...

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Jiaow bong (Chillie jam)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Laos 

Jiaow Bong (Thai: Nam Phrik Pao)

  • 75g (2 1/2 oz) whole dried chilli, substitute about  7 tbsp chillie powder
  • 100g (3 1/2 oz) garlic, about 2 medium heads
  • 150g (5 1/2 oz) shallots, about 5 medium shallots
  • 1 cup, 250ml oil
  • 100g (3 1/2 oz) palm sugar, about 10 tbsp, pounded slightly to break the lumps
  • 30 ml (2 tbsp) Thai shrimp paste
  • 85 ml (1/3 cup) tamarind pulp*
  • 45 ml (3 tbsp) fish sauce
  • 65 ml (1/4 cup) water

Preparation of ingredients;

  • Roast the chillies.
The dry chillies are placed in a dry w...
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