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Laos Food & Drink

Laos Food & Drink

Green papaya, water buffalo skin, river moss, fish stewed in lime juice – at first reading, the culinary delights of Laos might seem a little daunting. 

Laos Food & Drink
 

Green papaya, water buffalo skin, river moss, fish stewed in lime juice – at first reading, the culinary delights of Laos might seem a little daunting. It is, however, a case of a bite being worth a thousand words. While similar to the cuisine of neighbouring Thailand, Lao food draws from its unique local ingredients and culinary traditions to offer flavors that almost always spicy, though not necessarily fiery. Lemongrass, coriander, Kaffir lime, galangal and chili peppers provide the base for a range of thrilling culinary experiences.

 

Some exotic menus which are worth trying namely baguette Sandwich (local pate), Barbecue chicken, pork, beef or even buffalo, Kai Peaen, Khao Lam, Spring Rolls, Yum Salad.

 

Some Lao specialty dishes are:

·      Pho: This is a rich broth with rice noodles, vegetables and meat. Originally Vietnamese, it is a favorite light Lao meal.

·      Mok Pa: It uses pounded white fish blended with spices. The mixture is then wrapped in banana leaves and steamed.

·      Laap: This is a Lao national dish. It is minced meat, poultry, or fish flavored with lime juice, onion, garlic and mint.

·      Or Lam: This is a Luang Prabang specialty. Dried buffalo meat and skin are stewed with eggplant and spices.

 

Unsweetened Chinese tea, usually served at room temperature, accompanies mot meals. From France comes strong coffee, served Vietnamese-style with a steel filter over the cup. Lao beer is cheap and excellent, while stronger spirits include lao lao, a distilled rice spirit similar to schnapps in flavor and potency. Luang Prabang has its own rice wine, made from purple rice, called lao gaam which is sweet and strong. 

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