Loas:

Loatian Gai Yang (Thai Grilled Chicken)

INGREDIENTS:

FOR THE CHICKEN:

1 stalk lemongrass (base of stalk, cut into small pieces; 50 g)

1/2 cup cilantro (also known as fresh coriander—stems and leaves, chopped; 25 g)

2 shallots (chopped; 35 g)

8 cloves garlic (chopped; 35 g)

2 tablespoons vegetable oil (30 ml)

2 tablespoons palm sugar (or light brown sugar; 25 g)

3/4 teaspoon salt (or to taste)

1/2 teaspoon freshly ground black pepper

1/4 cup Thai thin soy sauce 

2 teaspoons Thai sweet soy sauce (or black soy sauce)

2 tablespoons fish sauce 

1/2 teaspoon turmeric powder (optional)

1 whole chicken (about 5-6 pounds; 2.2-2.6 kg)

FOR THE DIPPING SAUCE (NAM JIM JAEW)

1 tablespoon palm sugar (or light brown sugar; 12 g)

1 tablespoon hot water

1 tablespoon tamarind paste or concentrate 

2 tablespoons fish sauce 

1 tablespoon toasted sticky rice (kao khua; ground to a powder, optional)

1 tablespoon cilantro (chopped)

1 tablespoon scallions (chopped)

2 teaspoons dried chili flakes (or fresh Thai chili peppers, optional)

INSTRUCTIONS:

MARINATE THE CHICKEN:

FOR THE CHICKEN:

Laos:

Laotian Khao Poon (Rice Vermicelli Soup)

INGREDIENTS:

FOR THE BROTH:

FOR THE TOPPINGS:

INSTRUCTIONS:

FOR THE CHICKEN BROTH AND CHICKEN:

FOR THE COCONUT AND CURRY BASE:

FOR THE NOODLES:

In a pot bring to boil enough water to cover the noodles, about 4 inches.

Once boiling add the noodles and stir.

When the water comes back to a boil, remove the pot from heat. Drain the hot water and replace with cold water to keep the noodles separate.

Take one or two handful of noodles, wrap it around your hand to make a rounded noodle bundle. Squeeze out the excess water, and lay the bundle in a bowl.

Cover with moist paper towels to prevent them from drying out. Repeat for each bowl you will serve.

Ladle enough broth to cover the noodles.

On top of the noodle and broth, add the toppings and condiments.

Squeeze some lime juice in and add chilli peppers to your level of desired heat. (Removing the pepper seeds will decrease the spiciness)

NOTE:

Khao poon is that is often made with pounded chicken, fish, or pork in coconut milk broth (or without coconut milk) and seasoned with common Lao ingredients such as fish sauce, padaek, lime leaves, galangal, garlic, shallots, Lao chillies, and fish mint.

Laos:

Laotian National Dish Pork Larb (Meat Salad)

INGREDIENTS:

1 tablespoon uncooked sticky rice (you can also substitute regular white rice if you don’t have sticky rice)

1 tablespoon vegetable oil

1 pound ground pork (450 g)

¼ teaspoon sugar

1 tablespoon fish sauce 

1 lime (juiced)

1 red chili (sliced)

3 shallots (peeled and thinly sliced)

3 scallions (chopped)

¼ cup cilantro 

½ cup mint

INSTRUCTIONS:

Laos:

Laotian Khao Niew (Sticky Rice)

This is traditionally eaten by balling up a portion of sticky rice in your hand and dipping it in a sauce, such as an aubergine or spicy tomato sauce. Sticky rice can be used for both sweet and savory dishes. The rice can be white, purple or black/brown; black rice is usually used for sweet dishes.

INGREDIENTS:

2 cups of sticky rice about 1/2 cup per serving

INSTRUCTIONS:

Put the rice in a bowl and cover with water, let it soak overnight

Laos:

Laotian Crispy Fried Quail

INGREDIENTS:

6 small quails, clean with insides removed

2 small shallots, minced

2 garlic cloves, minced

2 tablespoons of palm sugar

2 tablespoons of fish sauce

2 tablespoons of oyster sauce

1 teaspoon of salt

1 teaspoon of pepper

vegetable oil (for frying)

INSTRUCTIONS:

Clean and pat dry the quail and dry out the inside. Add salt and pepper across the quail.

Mix shallots, garlic, palm sugar, oyster sauce, and fish sauce together in a fairly large bowl.

Add your quails onto this mixture and thoroughly coat them with the mixture. Cover the bowl with cellophane.

Allow it marinate overnight or at least 4-6 hours.

Heat up the vegetable oil to 360°F.

Once vegetable oil is to temperature, add in the quail. Fry it for around 5 minutes or till the color is golden brown.

Serve with sticky rice or bowl of jasmine rice.

Laos:

Laotian Laap (Spicy Salad)

Laap is a signature dish of Laos and served on special occasions such as wedding or Baci ceremonies which can be any special event in a person’s life. In Lao language, “laap” means luck or good fortune. It is a special dish because it contains meat, which is very expensive for Lao people. Laap is served cold making it perfect for celebrations that can last for several days. One such celebration occurs when a baby is born. Friends come to the house of the new parents, eat laap, and play a betting card game which can go on for several days. The money won from playing cards goes toward the baby’s future.

INGREDIENTS:

INSTRUCTIONS:

NOTES:

Laos:

Laotian Gaeng Phet Gai (Lao Style Red Curry with Chicken)

INGREDIENTS:

4 lbs bone-in, skin-on chicken thighs

4 oz red curry paste

6 garlic cloves, minced

13.5 oz (1 can) coconut milk

10 oz canned bamboo shoots, drained

10 oz canned baby corn, drained

4-5 cups water

6 kaffir lime leaves

1 tbsp MSG

1 tbsp sugar

2 tbsp fish sauce

10 oz canned quail eggs

2 russet potatoes, chopped

2 large carrots, chopped

½ cup Asian basil leaves

INSTRUCTIONS:

Remove the skin from the chicken thighs, cut the meat into bite-sized pieces, and separate the bones.

In a large pot over medium-high heat, cook the chicken skin until crispy, then remove it from the pot.

Using the remaining chicken oil in the pot, add the red curry paste and minced garlic. Sauté on low heat for 5 minutes, stirring occasionally.

Pour in half of the coconut milk and mix well.

Add the diced chicken meat and bones, then pour in the remaining coconut milk. Bring the mixture to a boil.

Stir in the diced bamboo shoots and baby corn.

Pour in the cups of water, add the lime leaves, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.

Season the curry with MSG, sugar, and fish sauce. Mix well.

Add the quail eggs, chopped potatoes, carrots, and Asian basil. Mix thoroughly and bring to a low simmer. Cover and cook for 15 minutes.

Taste and adjust the seasoning with more fish sauce if needed.

Serve with jasmine rice and ground bird eye chili peppers for an enjoyable meal.

South Korea:

South Korean Dak Dori Tang (Spicy Korean Chicken Stew)

INGREDIENTS:

INSTRUCTIONS:

South Korea:

South Korean Godeungeo Jorim (Braised Mackerel with Radish)

INGREDIENTS:

INSTRUCTIONS:

NOTES:

Substitute mirin (Japanese rice wine) for the cooking wine if desired.