Laotian cuisine is having a moment n the United States right now, as
Thai restaurants - often owned by Thais of Lao background - have started to offer Lao dishes along with typical Thai ones. But the two cuisines have long been related, not only by accidents of geography and access to the same
unique products - items like kaffir lime leaves, galangal root and fermented fish sauce , but of history: a large number of Laotians, many of Lao origin, moved into Northeast Thailand during the Vietnam war and now there are more
people of Laotian origin living in Thailand than in Laos proper. Laos, of course, is itself a multiethnic country where the Lao are just the largest of the ethnic groups living there.
Lao cuisine is characterized by its love
of sticky rice, it's said that Laotians must eat it at least once a week. The food tends to emphasize crisp and acidic flavors, and is generally less sweet than Thai food. Curries and coconut milk are seldom used.
Lao's
national dish is laab, a "salad" consisting of ground meat with herbs seasoned with fish sauce, and that it ubiquitous at both Laotian homes and restaurants. It can be made with almost every meat you can think of, as well
as mushrooms and tofu, and is an all around people pleaser.
For my sojourn into Lao cuisine I made laab, as well as other popular dishes. The grilled beef with Crying Tiger food was a winner, though I think I prefer
Thai grilled chicken to the Lao one.
Related cuisines I've explored so far: Burmese | Cambodian | Dai | Filipino | Hmong | Indonesian
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