Lao cuisine

species of plant

an amber-coloured liquid extracted from the fermentation of fish with sea salt

type of rice grown mainly in Southeast and East Asia, with opaque grains, very low amylose content; especially sticky when cooked; does not contain gluten

form of flour made from finely milled rice

thumb|North Indian cuisine|North Indian style vegetarian thali served in a restaurant

Ketupat (Indonesian and Malay pronunciation: kəˈt̪upat̪̚) is a type of compressed rice cake commonly found across Southeast Asia, particularly in Indonesia, Malaysia, Brunei, Singapore, Timor-Leste and southern Thailand. It is traditionally made by filling a pouch woven from young palm leaves with rice, which is then boiled until the grains expand and form a firm, compact mass. Ketupat is typically served as an accompaniment to meat, vegetable or coconut milk-based dishes and is widely prepared for festive and ceremonial occasions.

species of plant

species of plant

Laab (; , , ), also spelled larb, laap, larp, or lahb, is a minced meat salad in Lao cuisine. Known for its bold and harmonious flavors, it is often accompanied by sticky rice and green papaya salad.

culinary traditions of Laos

thumb|right|200px|Kaempferia galanga thumb|right|200px|Lesser galangal (Alpinia officinarum) thumb|right|300px|Galangal rhizome ready to be prepared for cooking

squid used as food, commonly eaten in the Mediterranean, in East Asia, and elsewhere

Southeast Asian salad of Southeast Asia origin made from shredded unripe papaya

thumb|right|280px|Lao-Khamu men drinking lao-hai from an earthenware jar. Water is added to the jar to maintain the liquid level as the alcohol is sipped. Lao-Lao () is a Laotian rice whisky produced in Laos. Along with Beerlao, lao-Lao is a staple drink in Laos.

sweet and savory Lao chili paste

Lao-Thai salad dish with raw beef

thumb|Lager (left) and dark (right) Beerlao

Southeast Asian sticky rice dish

Padaek or padek (Lao: ປາແດກ) is a traditional Lao condiment made from pickled or fermented fish that has been cured. It often contains chunks of fish and is thicker, as well as more seasoned than fish sauce. Unlike other versions of fish sauce in Southeast Asia, padaek is made from freshwater fish, owing to the landlocked nature of the former kingdom of Lan Xang. Padaek is used in many Lao dishes, most notably tam maak hoong.

grilled chicken

Kaipen (, ) is a Laotian snack made of fresh water green algae, garlic, vegetables, and sesame seeds.

Southeast Asian soup or meat salad

lao appetizer salad

southeast Asian dish

Thai stir fry chicken and vegetables

eggs laid by ants

Southeast Asian snack

Laotian sandwich

thumb|A khantoke A khantoke or khantok (, ; , ; , ; , ) is a pedestal tray used as a small dining table by the Lanna people (of northern Thailand), Laotians, and by people from Isan (northeastern Thailand). A khantoke tray is a short, round table, made of several different materials such as: wood, bamboo or rattan. It has a diameter of about but can vary in size and use case. It is comparable to the daunglan traditionally used in Burmese cuisine.

species of plant