Lap Shrimp with Escargot

The video shows the raw /fresh lap shrimp and the cooked lap shrimp. Not all lap recipes must have mint so in one recipe, I use cilantro. Lap is the national dish of Laos so please refer to my previous posts lap chicken and lap Lao beef.

Thai Lao Cucumber Salad

The cucumber salad video introduces the Crab Extract. You can use this crab extract to make jeow ga boo which is a traditional sticky rice dipping sauce.

Also the crab extract is a popular ingredient in the long bean noodle salad and the green papaya salad to give the sauce a dark colour. You can mix the cucumber salad with vermicelli noodles but in my video, I mix it with ground toasted sticky rice.

Jeow Ba Dek - Lao National Dipping Sauce

For every Lao and Thai traditional meal, there must be a dipping sauce, also known as 'jeow'. This jeow ba dek is the most traditional and that is why I call it the Lao National Dipping Sauce.

Other versions of this traditional Thai and Lao dipping sauce:
For 'jeow ga be' use shrimp paste instead of salted gourami fish
For 'jeow ga boo' use crab paste instead of salted gourami fish
For 'jeow bee' add 1 tablespoon of gall bladder and mix with any dipping sauces to give the sauce a bitter flavour

Jeow Ba Dek
½ teaspoon chopped lemongrass
½ teaspoon chopped galangal
½ teaspoon chopped garlic
1 chopped kaffer lime leaf
2 tablespoons chopped or minced salted gourami fish (ba dek)
1 teaspoon fish sauce (optional)
3 tablespoons lime juice

In a Thai / Lao Mortar & Pestle Set pound lemongrass, galangal, garlic, and lime leaf until smooth. Add minced salted gourami fish and squeezed lime. Mix and serve with sticky rice and jasmine rice

Curry Peanut Dipping Sauce

Here is my personal recipe for the curry peanut dipping sauce. I made it up using common Thai and Lao ingredients. Please note that the paprika is a common ingredient in the Khao Bune fish curry broth to give the broth a radiant red colour.

Vegetarian Recipe: Curry Peanut Dipping Sauce
1 tablespoon oil
½ tablespoon chopped garlic
1 tablespoon chopped shallots or onions
1 cup fresh coconut milk
1 kaffir lime leaf
2 sprigs lemongrass
1 tablespoon Thai Lao Curry Paste
¼ cup chopped tomatoes
½ cup ground peanuts
1 to 2 tablespoons sugar
1 teaspoon chopped chilies (optional)
1 teaspoon paprika
2 tablespoons fish sauce
2 tablespoons squeezed lime juice

In a wok over medium heat, add oil, chopped garlic and shallots. Stir until shallots are soft. Add remaining ingredients and stir fry for about 10 minutes or until the sauce is thick. Remove from heat. Discard the lemongrass and lime leaf. Serve sauce with fresh spring rolls or shrimp chips.

Lao Pho - Beef Noodle Soup

Happy New Year!

Thai pho is called 'Guoi Tiao' so when in Laos, ask for 'Pho' and when in Thailand, ask for 'Guoi Tiao'. This beef noodle soup is the most popular soup in Laos and Thailand. I like to make this soup on new years and weekends because it requires low preparation time, the broth simmers all day, and guests help themselves.

People from the northern region of Laos prefer khao soy which is with minced pork and salted soy beans noodle soup. Khao soy uses wide pho noodles.

For 12 years, everytime I craved pho, would order it at restaurants and was never quite satisfied of the taste. I find the pho soups at restaurants have too much fat and not enough meat, vegetables, herbs and sauce options. Since my parents taught me, I make my own at home and for the price of one pho soup bowl, I could feed a family of 6.

You can stir fry pho noodles to make Pad Thai Pho Noodles. Do not substitute vermicelli noodles for pho noodles. The star anis can also be added to dome kim which is pork and egg in soy sauce.

Pho Soup Broth:
1 pound beef bones
1 tablespoon salt
3 liters water
4 star anis
1/2 of whole onion
24 beef balls

In a large pot, over high heat, add all ingredients except beef balls. Boil 30 minutes. Scoop out dark foam that floats in broth. Cool to room temperature. Refrigerate overnight or until fat hardens. Remove fat and place broth over high heat. Add beef balls and boil.

Side Options of Meat, Vegetables, Herbs, and Sauces:thinly slice raw beef
Thai basil
fish sauce
chopped cooked tripe
chopped cilantro
shrimp paste
tomato slices
chopped green onions
chili tomato sauce
bean sprouts
lime slices
oyster sauce

Soak pho noodles 30 minutes in cold water and drain. In a large soup bowl, add a handful of noodles. Pour hot water into bowl to cover noodles. After 3 seconds, drain water out. Add desired amounts of meat, vegetables, herbs, and squeezed lime into bowl. Add pho broth and beef balls. Add 1 tablespoon each fish sauce, oyster sauce, chili tomato sauce, and 1/2 teaspoon shrimp paste. Mix soup and enjoy!

Khao Bune Ba - Festive Fish Curry Noodle Soup

The host of a Lao gathering who calls for a celebration like a birthdays, weddings, new years and Christmas will serve khao bune soup. Khao Bune soup is traditionally made with either fish or pork and I've given you the fish recipe.

If you are serving this soup to Thai or Lao guests they will help themselves so serve the garnish, herbs and sauce in a baffet style. Any left over shredded banana blossoms, shredded red cabbage, Thai basil, and Vermicelli noodle bundles may be rolled into making spring rolls made with rice paper.

For non Thai and Lao guests, I recommend having the individual bowls ready with noodles, garnish and herb. When everyone is at the dinner table, pour the broth into the bowls, add squeezed lime juice and fish sauce. Let the guests mix the soup.

Soup Recipe: Khao Bune Fish Broth
2 lbs grouper or any fresh water white fish like cat fish
2 litres cold water
1 inch galangal
3 kaffir lime leaf
2 inches lemongrass
1 tablespoon salt
2 tablespoons chopped garlic
2 tablespoons oil
1/2 cup chopped tomatoes
2 tablespoons Thai Lao Curry Paste
1 to 1 1/2 cups fresh coconut milk

Side Garnish, Herbs, and Sauce:
Vermicelli noodle bundles
Shredded red cabbage
Shredded long beans
Shredded banana blossoms
Bean sprouts
Chopped green onions and cilantro
Thai basil
Lime wedges
Dried chili flakes
Fish sauce

Making Khao Bune broth: In a pot over high heat, add water, fish, galangal, kaffir lime leaf, lemongrass, and salt. Bring to boil and cook 20 minutes. Remove foam that rises to top. Remove fish from broth and save the broth reduce heat to medium. Once fish cools, remove the bones and skin. Mince the fish meat by using a food processor, mortar pestle, or just a fork.

In a wok over high heat, add oil and garlic. Crisp the garlic before adding chopped tomatoes. Stir fry for 2 minutes. Add minced fish and stir fry for 2 minutes. Add Thai Lao Curry Paste and stir fry for 2 minutes. Add fresh coconut milk and stir fry for 2 minutes.

Add fish coconut curry into reserved fish broth. Bring the heat to maximum when ready to pour red curry fish broth to khao bune noodle serving bowls.

Making Khao Bune soup individual bowls: In a large serving bowl, add 2 vermicelli noodle bundles. Add small handfuls of garnish and herbs. Boil khao bune broth and ladle about 2 cups into bowl or until it just covers the noodles. Add 3 tablespoons fish sauce, 1 tablespoon squeezed lime juice, and 1 teaspoon dried chilies. Mix and enjoy.

Mak Bea - Banana Blossom Salad

I have described how banana leaves are used to make khao dome. Well, banana blossoms or 'mak bea' are used to make unto a salad, added as a filling for rice paper spring rolls, and used to as a garnish for khao bune ba - fish curry noodle soup.

Salad Recipe: Mak Bea – Banana Blossom
1 cup shredded banana blossom
½ teaspoon chopped garlic
½ teaspoon chopped chilies
1 tablespoon squeezed lime
1 tablespoon fish sauce
½ cup chopped green onions and cilantro

In a bowl, add 3 cups of water and 2 tablespoons of squeezed lime. Shred finely, in an angle, of only the purple layers of the banana blossom. Place the shredded banana blossoms into lime water and soak for 15 minutes. Drain water out. Combine with the rest of the ingredients and toss to make the Mak Bea Salad.

Long Bean Noodle Salad

I post this Thai and Lao salad to introduce 'Ba Dek' which is salted and cured fish. Basically, it is fresh fish that is cleaned and chopped, mixed with salt and rice, and then covered for about 4 days to cure and sour. You can always find this at Asian supermarkets.

In northern Thailand and Laos, green papaya salads are mixed with salted fish. Another reason for posting this video is to show you how to mix vermicelli noodle with green papaya salads and long bean salads.

Since the fibers of long beans are tougher than green papayas, you must crush the long beans with garlic and chilies until they are in small pieces before adding other ingredients.
Salad Recipe: Long Bean Noodle with Ba Dek4 chilies
1 clove garlic
1 cup long beans chopped into 1 inch lengths
1/4 cup tomato slices
2 tablespoons squeezed lime
2 tablespoons Salted Gourami Fish (ba dek)
1 teaspoon sugar (optional)
1 teaspoon MSG (optional)
1 to 2 rice noodle bundles (Sin Khao Bune)

Using the Thai / Lao Mortar & Pestle Set, crush chilies and garlic until they are separated. Add chopped long beans and crush with a pestle for 5 minutes. Add the rest of the ingredients in the mortar and mix all the ingredients. Cut rice noodles in half, add into mortar, and mix with spoon.

Fish stuffed with Thai & Lao herbs

The recipe describes how fish stuffed in Thai and Lao herbs can be baked, steamed in banana leaves or grilled over a barbecue. Although Thai and Lao people would steam or grill the fish, in my video, I baked a red snapper fish.

Barbecue Recipe: Fish stuffed with Thai & Lao herbs1 tablespoon chopped lime kaffir leaf
1 tablespoon chopped lemongrass
1 tablespoon chopped galanga
1 tablespoon chopped garlic
3 tablespoons chopped green onions
3 tablespoons chopped cilantro
2 tablespoons squeezed lime
2 tablespoons fish sauce
1 red snapper or any white flesh fish
Sprinkle of salt

In a small bowl mix, Thai and Lao herbs with squeezed lime and fish sauce. Rinse fish under cold water to remove any debris. Cut the sides of fish. Sprinkle salt and rub into fish. Stuff fish with Thai Lao herbs.

To bake, place in the oven in 350 degrees Fahrenheit for 20 minutes, flip and bake for another twenty minutes. To steam, wrap in banana leaves and steam for 40 minutes. To barbeque, place over grill for 40 minutes and flipping fish over a couple of times.

Serve with sticky rice or Thai jasmine rice and the Classic Thai / Lao Hot Sauce .

Lap Chicken

The basic ingredients of the Lap Chicken is the same as Lap Lao Beef. However the method of preparing and cooking chicken is different from beef. You can mince chicken by using a food processor or you can view the video and learn how to mince meat by using a knife.

Salad Recipe: Lap Chicken
2 cups minced chicken meat
1 inch piece of galanga
1 inch piece of lemongrass
1 kaffir lime leaf
1 tablespoon salt
3 cups water
1 chili chopped
1 kaffir lime leaf chopped
1 teaspoon chopped galanga
1 teaspoon chopped lemongrass
3 tablespoons chopped mint
2 tablespoons chopped green onions
2-3 tablespoons squeezed lime
2-3 tablespoons fish sauce
1 tablespoon ground toasted sticky rice
½ cup bean sprouts

In a medium pot add water, salt, galanga, lemongrass, and kaffir lime leaf and bring to boil. Place minced chicken into a bowl and add hot water. Leave hot water in bowl for 1 minute and stir to separate chicken chunks, then drain water from the chicken. Repeat process of adding hot water into bowl and draining water out at least 3 times or until chicken is cooked. Lastly drain water using a colander. Let meat cool to room temperature then place into a large bowl. Use a fork to separate any large chunks. Add chopped chilies, kaffir lime leaf, galanga, lemongrass, mint, and green onions. Add squeezed lime and fish sauce. Toss all ingredients together. Add ground toasted sticky rice. Toss all ingredients again. Add bean sprouts and toss lightly so that bean sprouts do not break.

All lap dishes are served traditionally with sticky rice but Thai jasmine rice is also good.

Lap Lao Beef

Lap Lao is the national food dish of Laos. It is like a salad dish with meat and Thai Lao herbs tossed together. You can make Lap Chicken, fish, and shrimp. The mint and the Ground Toasted Sticky Rice are the two ingredients that must be in all lap Lao dishes.

Salad Recipe: Lap Lao Beef
1 cup thinly sliced beef that is barbecued to medium rare
¼ cup thinly sliced tripe (optional)
½ teaspoon chopped galangal
1 chili chopped
1 tablespoon chopped green onions
1 tablespoon chopped cilantro
2 tablespoon chopped mint
1 kaffir lime leaf
½ teaspoon chopped lemongrass
2 -3 tablespoon fish sauce
2 -3 tablespoon squeezed lime
½ teaspoon MSG (optional)
1 tablespoon Ground Toasted Sticky Rice

Serve Lap Lao beef with sticky rice or Khao Chow which is jasmine rice . A lot of chopping is involved but the hard work is worth it. Also watch the Lap Chicken video.

Green Papaya Salad

The most popular salad dishes is the Green Papaya salad. I like it spicy--5 chilies at least! On the first bite your tongue should experience extreme heat, salt, sour and sweet all at once. It is invigrating! If its too spicy chew on water lily greens

To make green papaya noodle salad: Double the amount of fish sauce, shrimp paste, lime, sugar and dried shrimp in the mortar. Dish the green papaya salad into a bowl and toss with sin khao bune (rice noodle) before serving. Watch the video of the long bean noodle salad recipe to see how to incorporate the rice noodles.

Salad Recipe: Green Papaya Salad1-4 chilies
1 garlic cloves
3 cups shredded green papaya (watch video: Shredding Green Papaya)
1/2 cup sliced tomatoes
1 tablespoon fish sauce
1 tablespoon shrimp paste
3 tablespoons squeezed lime
1 tablespoon sugar (optional)
2 tablespoons dried shrimp (optional)

Using the Thai / Lao Mortar & Pestle Set, crush chilies and garlic until they are separated. Add the rest of the ingredients in the mortar. Using the pestle to crush and a tablespoon to stir, mix all the ingredients in the mortar. When the sugar and shrimp paste are dissolved the papaya salad is ready to be served.

The Thai & Lao Food video shows the traditional method. Some Thai / Lao restaurants toss all the ingredients into a large bowl. In my opinion, for an authentic texture, the tomatoes need to be crushed in a Thai / Lao Mortar & Pestle Set.