Laotian cuisine
The Lao cuisine is the national cuisine of Laos . It is influenced by Thai and Vietnamese cuisine , and in the capital Vientiane also by French cuisine . There are different regional cuisines.
The main foodstuffs in Laos are sticky rice and fish from the Mekong . Rice is eaten with every meal of the day.
The national dish is Laap (also spelled Larb ), a salad made from marinated meat and / or fish as well as vegetables, herbs and spices. Meat and fish can be cooked or raw. It is also served on festive occasions and at weddings.
For breakfast sticky rice is often served with beef dried in the sun (see pemmican ) with salt and sugar. Common side dishes are jao mak len , a paste made from chilli and fish, or padek , pickled salted and fermented fish that is a staple food, fresh mangoes , grated coconut , tamarinds and fried eggs. In addition to rice, a main meal usually includes soup, vegetables and fish or meat as well as a spicy sauce . Desserts are often made with coconut milk .
Every household in Laos has a mortar , wok and rice cooker , which consists of a bamboo basket and a tall metal pan that is filled with water.
Food and ingredients
The main ingredient of Lao cuisine is sticky rice . The per capita consumption of sticky rice in Laos is the highest in the world.
Laotian cuisine has many typical ingredients, some examples are:
- Spices and herbs
typical dishes
- Laap ( Larb )
- Tam Mak Hung , green papaya salad
- Ping Sin , grilled beef
- Pin Kai , grilled chicken
- Including No Mai , stuffed bamboo pods
- Keng No Mai Sai Yanang , a soup made from bamboo pods
- Or Lam Nok Kho , cooked quail
- Keng Tom Yum Pa Kho , a fish soup with lemongrass
- Sa Ton Sin Ngua , beef dish
- Or Lam Sin Kuay , a dish made from young water buffalo
- Sai Ua Moo , pork sausage
- Khao Poon Nam Phik , rice with chilli sauce
- Yum Kai Tom , boiled chicken
- Pon Pa Leum , a fish dish
beverages
In Laos, almost only water is drunk when eating. Lemongrass tea is widely used. Alcoholic beverages such as B. The Lao beer Beerlao and the spirits Lao Hai and Lao Lao are only offered after the meal for "palatal cleaning". Lao Hai is a schnapps similar to sake , which is poured out of clay jugs and is usually drunk with a straw. Lao Lao ("white alcohol") is a type of whiskey made from glutinous rice.
A coffee called Paksong is also grown, some of which is exported. It is traditionally drunk from a glass with a little condensed milk and a dash of green tea .
literature
- Charmaine Solomon: Charmaine Solomon's Encyclopedia of Asian Food , Hong Kong 1998, pp. 205 f.
Individual evidence
- ^ SmithsonianMag.com: A Taste of Sticky Rice, Laos' National Dish. Retrieved August 27, 2020 .