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Lao cuisine or Laotian cuisine (Lao: ອາຫານລາວ, pronounced [ʔàː.hǎːn láːw], RTGS: ahan lao) is the national cuisine of Laos. The staple food of the Lao is sticky rice (Lao: ເຂົ້າໜຽວ, khao niao, [kʰȁw nǐaw]). Laos has the highest sticky rice consumption per-capita in the world with an average of 171 ...
During the economic boom of the 1980s and as demands for labour increased. It was estimated that between 1980 and 1990 approximately 1.1 million ethnic Lao from Isan had moved from the northeast to central Thailand and Bangkok. [8] This, in turn, has helped popularize and create an unprecedented demand for Lao food outside of Laos and the ...
The baguette or French bread was introduced to Laos when Laos was ruled under French Indochina. [2] The sandwich is made by splitting the baguette lengthways and spread with a thick layer of pork liver pâté, [3] stuffed with pork or Lao sausage, [4] sliced papaya, carrots, shallots or onion, cucumber, cilantro and sometimes Jeow bong or chili ...
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Jeow bong was one of the favorite dishes of the former Lao royal family as described in the collection of recipes hand-written by Phia Sing (1898-1967), the king's personal chef and master of ceremonies. [4] [5] Today, Jeow bong is one of several popular traditional dishes of Laos that is also gaining popularity in the West. [6] [7]
Khao piak sen (Lao: ເຂົ້າປຽກເສັ້ນ, pronounced [kʰȁ(ː)w.pȉak sȅn]; lit. ' wet rice strands ') is a rice noodle soup [1] that is a part ...
[6] [7] Today, Lao Khao Lam may be made with white or purple (khao kum) sticky rice mixed with coconut cream, beans, small pieces of taro or sweet potato. It can be consumed as a sweet or a festival and celebration food that is frequently served with Lao grilled chicken ping kai. Khao lam and Ping Kai are so popular they are sold on roadsides ...
The traditional Lao method of making nam khao involves seasoning cooked rice with red curry paste, sugar, salt, and grated coconut, and then forming the mixture into tightly packed rice balls to be coated with eggs and deep-fried until crispy. Prior to serving, the crispy rice balls are broken into little chunks and then mixed with the rest of ...