A version of laap pa from Luang Prabang in which the fish is baked before being pounded with small aubergines (US: eggplants), garlic and so on.
A salad, effectively a cold dish, made with minced beef or water buffalo mixed with shredded vegetables, mint, chillis, fish sauce and lime, prepared rather like ceviche, with ground, toasted rice. The Lao prefer a version called laap seua, which is raw, but it is generally served cooked to foreigners.
A salad, effectively a cold dish, made with pounded fish, often featherback, mixed with shredded vegetables, mint, chillis, fish sauce and lime, prepared rather like ceviche, with ground, toasted rice. The Lao prefer a version called laap seua, which is raw, but it is generally served cooked to foreigners.
A version of laap pa in which the fish is wrapped in a banana leaf and cooked over a fire, before being pounded with small cooked aubergines (US: eggplants), garlic and so on. The head of the fish is stewed and cut into slices and the soup used to mix with the salad. The roe should be included if available.
A salad, effectively a cold dish, made with minced beef or water buffalo mixed with shredded vegetables, mint, chillis, fish sauce and lime, prepared rather like ceviche, with ground, toasted rice. The Lao prefer a version called laap seua, which is raw, but it is generally served cooked to foreigners.
A special dish of swamp eel, sealed inside a trunk of bamboo and then baked over a fire. The bamboo imparts flavour to the fish.
Sapodilla. A fruit which can be round or oval. Its thin skin is slightly rough and the flesh is dull, beige to terra cotta in colour and slightly granular with flat black seeds. Peel the skin away to reveal the apricot-coloured, honey-flavoured flesh. If it is eaten slightly under-ripe it may leave a residue of gum in the mouth. This can be dispelled by eating something fatty or wiping the lips with butter. One variety provides the gum for chewing gum. In Thailand they are in season from September to December.
