MAIN INGREDIENTS
Khao lam or kralan is a unique Southeast Asian dessert consisting of sweet sticky rice, either white or red, steamed in bamboo tubes, popular in Thailand, Myanmar, Cambodia, and Laos. The simplest, original version included only rice mixed with water and salt, but more elaborate interpretations nowadays include the addition of grated coconut, sugar, coconut milk, and red beans.
The rice is mixed with the desired ingredients and placed inside specially prepared bamboo sticks. Coconut milk is added on top of the rice, and then the stick is sealed and carefully placed on a construction over hot coals. This unusual slow-cooking process transforms the rice into a sweet and rich creation, similar to custard or rice pudding.
Nam khao is a crispy Lao salad consisting of deep-fried rice balls that are shredded and mixed with various condiments and toppings. Although it appears in numerous regional varieties, besides rice balls, it mostly employs sour som moo pork, sausages, various herbs, and sliced shallots.
The whole salad is often generously seasoned with a flavorful dressing, then topped with chili peppers and chopped peanuts. This nutritious, time-consuming national favorite is easily available at many food stands and grocery stores throughout the country.
MOST ICONIC Nam khao
The traditional Lao version of a Southeast Asian green papaya salad, tam maak hoong incorporates all the local flavors in a spicy, savory street food dish. The main ingredients for an authentic tam maak hoong are shredded green papaya, garlic, peanuts, chilis, tomatoes, lime juice, and padaek (fermented fish sauce).
The signature flavor profile of the dish is well-known for balancing all four primary tastes - spicy, sour, salty, and sweet. Tam maak hoong is prepared with a mortar and pestle, and it can be eaten on its own or served as an accompaniment to grilled meat or cracklings.
OTHER VARIATIONS OF Som tam
MOST ICONIC Tam maak hoong
View moreLard na is a stir-fried rice noodle dish, popular as local street food in Laos and northern Thailand. The dish is prepared with a rich sauce made with beef, pork, chicken or even tofu. The meat and noodles are accompanied by Chinese broccoli, carrots, mushroom, and chopped garlic.
After the vegetables have simmered in chicken stock, tapioca starch is added to thicken the gravy, along with yellow bean sauce, fish sauce, and soy sauce. The result is a filling and healthy dish that is enjoyed as comfort food, especially in the Chinese communities in Laos.
MAIN INGREDIENTS
This versatile Lao stew is traditionally associated with Luang Prabang. The dish usually combines chunks of meat with typical Laotian spices such as lemongrass, cilantro, dill, basil, galangal, and sakhan – the stems from wild vines which impart a peppery, spicy flavor to or lam.
Other ingredients include onions, garlic, and eggplants which make the base of the broth, while the dish is finished off with the addition of rice balls, different vegetables, and grilled meat, usually beef, water buffalo, pork, or chicken, although some less common varieties may also include fish.
MOST ICONIC Or lam
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