Laos food, a not very complete overview.

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So, our time in Laos has finished. We spent some time in Luang Prabang, and then headed down on the overnight bus to Vientiane. To be honest, Vientiane didn’t hold much for us, apart from the eating. A shout out has to be made to Aarto, the drunken Finnish guy, who fell through the glass door at our hostel and left blood and glass everywhere. That was impressive.

This is Laos food as we ate it.

Larp, rice soup and noodle soup have been covered, have a read.

In Luang Prabang we ate a couple of times in the ‘food alley’ at the market. The food was cheap and excellent quality, it was actually far better than our fancy restaurant meal. Expensively disappointing. Anyway, at the market we had a whole fish, stuffed with lemongrass. It had some amazing teriyaki style glaze on the skin too, which made it sweet and crispy. My mum always says she can’t eat anything with the head looking at her. I beg to differ, as long as the head doesn’t wriggle, and it’s well and truly dead I’m fine with that.

We also had barbecued pork pieces, with a sweet glaze on. like great big bits of extra tasty bacon, and green papaya salad. Quite often known as som tam but the Lao people call it tam mak hoong. The Laos version isn’t really any different, it has all the same ingredients; unripe papaya, lime, peanuts, chilli, palm sugar, fish sauce and a bit of tomato. Sometimes in Laos they will throw in a handful of green beans too. Spicy.

In Vientiane we had another of my favourite things so far. It was very simply described on the menu as rice, egg, vegetable (not fried). I only ordered it because I was watching the woman make it for someone else, and curiosity won.  Basically, it’s a cold rice salad. the rice is balled and fried and left to cool, when the salad is made the ball is broken down with peanuts, vegetables, lime, chilli, sugar, and green herbs. You get bits of crispy rice ball outside and, stodgy middle bits too. I couldn’t work out if coconut was used in the rice ball, or thrown into the salad; but it was definitely involved somewhere. If anyone knows what this is actually called please let me know.

Another trip out to eat involved larp (duck variety this time) and Laos style chicken leg AND thigh. The chicken was marinated, and griddled in a garlic lemongrass mix; and served with a mint and garlic dipping sauce.  Sauce, in Laos is known as jaew (with a suffix depending on the ingredients…) and a pot of sticky rice to mop up the juices.

We have had the obligatory barbecued meats, and spring rolls (generally, raw Vietnamese style but sometimes fried.. You never can tell) but the other thing worth a mention was bamboo stuffed with pork. It was OK, the pork was sort of steamed inside the bamboo but it was deep fried with an egg wash, and a bit too greasy for my liking.

Generally, in the UK; I’m not keen on pork.  I’ve eaten so much here that I’m generally concerned I might turn into some kind of swine hybrid.

On an alcoholic side note Beerlao is good, 5% generic fizzy beer taste. Beerlao dark is better, 6.5% less fizzy more flavour. I never got around to trying Beerlao gold, the dark lager was too nice.

Go to Laos, the food is awesome.

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