Laos Foods Recipes

The video shows the raw /fresh lap shrimp and the cooked lap shrimp. Not all lap recipes must have mint so in one recipe, I use cilantro. Lap is the national dish of Laos

For every Lao and Thai traditional meal, there must be a dipping sauce, also known as 'jeow'. This jeow ba dek is the most traditional and that is why I call it the Lao National Dipping Sauce. Other versions of this traditional Thai and Lao dipping sauce : For 'jeow ga be' use shrimp paste instead of salted gourami fish For 'jeow ga boo' use crab paste instead of salted gourami fish For 'jeow bee' add 1 tablespoon of gall bladder and mix with any dipping sauces to give the sauce a bitter flavour Jeow Ba Dek ½ teaspoon chopped lemongrass ½ teaspoon chopped galangal ½ teaspoon chopped garlic 1 chopped kaffer lime leaf 2 tablespoons chopped or minced salted gourami fish (ba dek) 1 teaspoon fish sauce (optional) 3 tablespoons lime juice In a Thai / Lao Mortar & Pestle Set pound lemongrass, galangal, garlic, and lime leaf until smooth. Add minced salted gourami fish and squeezed lime. Mix and serve with sticky rice and jasmine rice

The host of a Lao gathering who calls for a celebration like a birthdays, weddings, new years and Christmas will serve khao bune soup. Khao Bune soup is traditionally made with either fish or pork and I've given you the fish recipe. If you are serving this soup to Thai or Lao guests they will help themselves so serve the garnish, herbs and sauce in a baffet style. Any left over shredded banana blossoms, shredded red cabbage, Thai basil, and Vermicelli noodle bundles may be rolled into making spring rolls made with rice paper. For non Thai and Lao guests, I recommend having the individual bowls ready with noodles, garnish and herb. When everyone is at the dinner table, pour the broth into the bowls, add squeezed lime juice and fish sauce. Let the guests mix the soup. Soup Recipe: Khao Bune Fish Broth 2 lbs grouper or any fresh water white fish like cat fish 2 litres cold water 1 inch galangal 3 kaffir lime leaf 2 inches lemongrass 1 tablespoon salt 2 tablespoons chopped...

The recipe describes how fish stuffed in Thai and Lao herbs can be baked, steamed in banana leaves or grilled over a barbecue. Although Thai and Lao people would steam or grill the fish, in my video, I baked a red snapper fish. Barbecue Recipe : Fish stuffed with Thai & Lao herbs 1 tablespoon chopped lime kaffir leaf 1 tablespoon chopped lemongrass 1 tablespoon chopped galanga 1 tablespoon chopped garlic 3 tablespoons chopped green onions 3 tablespoons chopped cilantro 2 tablespoons squeezed lime 2 tablespoons fish sauce 1 red snapper or any white flesh fish Sprinkle of salt In a small bowl mix, Thai and Lao herbs with squeezed lime and fish sauce. Rinse fish under cold water to remove any debris. Cut the sides of fish. Sprinkle salt and rub into fish. Stuff fish with Thai Lao herbs. To bake, place in the oven in 350 degrees Fahrenheit for 20 minutes, flip and bake for another twenty minutes. To steam, wrap in banana leaves and steam for 40 minutes. To barbeque, plac...

The basic ingredients of the Lap Chicken is the same as Lap Lao Beef. However the method of preparing and cooking chicken is different from beef. You can mince chicken by using a food processor or you can view the video and learn how to mince meat by using a knife. Salad Recipe: Lap Chicken 2 cups minced chicken meat 1 inch piece of galanga 1 inch piece of lemongrass 1 kaffir lime leaf 1 tablespoon salt 3 cups water 1 chili chopped 1 kaffir lime leaf chopped 1 teaspoon chopped galanga 1 teaspoon chopped lemongrass 3 tablespoons chopped mint 2 tablespoons chopped green onions 2-3 tablespoons squeezed lime 2-3 tablespoons fish sauce 1 tablespoon ground toasted sticky rice ½ cup bean sprouts In a medium pot add water, salt, galanga, lemongrass, and kaffir lime leaf and bring to boil. Place minced chicken into a bowl and add hot water. Leave hot water in bowl for 1 minute and stir to separate chicken chunks, then drain water from the chicken. Repeat process of adding ho...

Lap Lao is the national food dish of Laos. It is like a salad dish with meat and Thai Lao herbs tossed together. You can make Lap Chicken, fish, and shrimp. The mint and the Ground Toasted Sticky Rice are the two ingredients that must be in all lap Lao dishes. Salad Recipe: Lap Lao Beef 1 cup thinly sliced beef that is barbecued to medium rare ¼ cup thinly sliced tripe (optional) ½ teaspoon chopped galangal 1 chili chopped 1 tablespoon chopped green onions 1 tablespoon chopped cilantro 2 tablespoon chopped mint 1 kaffir lime leaf ½ teaspoon chopped lemongrass 2 -3 tablespoon fish sauce 2 -3 tablespoon squeezed lime ½ teaspoon MSG (optional) 1 tablespoon Ground Toasted Sticky Rice Serve Lap Lao beef with sticky rice or Khao Chow which is jasmine rice . A lot of chopping is involved but the hard work is worth it. Also watch the Lap Chicken video.