lao food="lao food" What cultures do you like apart from your own?
What cultures would you like to explore more or are completely infatuated with? What made you like this certain culture??
I ask because I see ppl who are able to be culturally ambiguous and take on other cultures as if it were their own (adopt cultures) and i find t fascinating. I have a certain affinity for Lao ppl and culture (especially their bomb food ;p) I think it all goes back to my early teen years when I started hanging out with some Laotian people in my school. The hospitality they and their families showed me was unlike any I have ever received from my own kind or any other groups. They treated me like a family member, feed me, helped me when i needed it and never asked anything in return. That is how i began to adopt this culture.
I like pretty much all cultures EXCEPT for French. For some reason, I hate french - the language, the style, the decor, the - everything. Anyway, my absolute favorite cultures are Native American (pretty much all kinds) and the African Americans. Ever since like, third grade and we learned about Harriet Tubman and the cruelties slaves faced, I've been reading books taking place around the time. I've read hundreds of realistic fiction books, and quite a few nonfiction books as well. I think that in every book, the hospitality and kindness from a lot of the slaves that were constantly treated cruelly, really got to me. I think that's why ever since I was in third grade I've wished that I had an interesting and/or honest group of ancestors - I've wished that I were Native American or African American. Among the books about slavery and racism towards them in the future, I've also read a lot about Native Americans and their decsendants. It's so interesting! The stories they came up with, the rituals, everything!
OK, sorry for the little rant, anyway, Native American culture or African American mostly. As for the people, I like people for who they are, not their race. I do love accents though, British especially.
South East Asia can be a culinary adventure. The cuisine of Thailand, Malaysia or Vietnam is varied and exciting. Here are a few examples of what you can expect to try on a trip to South East Asia.
Top of the list it's got to be Tom Yum Curry - it's in the name! The distinctiveness of this curry soup is its hot and sour quality. Beware of adding extra chillies though, unless you enjoy pain.
Pulling in at a close second is the Malay Banana Leaf Curry. You may be presented with a fresh banana leaf and five to eight little pots containing curries, chutneys and rice. Don't make the common mistake of waiting for a plate and cutlery: in front of you is all you will need. The leaf acts as a plate (surely the most environmentally friendly plate known to man) and you simply scoop up the rice with the accompaniments and tuck in. Wash it down with a lassi: a salty or sweet yogurt-based drink and the perfect accompaniment to your curry.
Skewered locusts. Travel by bus through Vietnam and you will probably be offered skewered locusts through the window. Try them if you have the stomach for it!
If you visit a local person's home in Laos then you may be offered a sip of Lao homebrew rice whisky with a surprise: there is a scorpion in the bottle! It can be deemed offensive to decline this traditional beverage when offered – you have been warned!
It looks icky but it is surprisingly moorish with its sweet and sour taste. Malay Fish head Curry is exactly what is says on the tin. Give it a go and, if nothing else, you'll have a tale to tell back home - or should that be a head?!
About the Author
LJ Marsden is a travel writer and researcher for Roam The World. She caught the travel bug somewhere between the mountains of Patagonia and the temples of Cambodia.
laos recipes="laos recipes" I already asked for veggie burger recipes and I have recieved a few good ones?
but I was laos wondering about veggie burgers using tofu, and a mix that I can make up to have a "meat ball". This can have tofu or not. I want it to hold it's shap in a marinera sauce, and possibly even do a "meat ball" sub sandwich. Any good ideas????
Do you eat eggs?? If not, blend/chop fave veggies, add seasoned flour to veggies until arriving at a "pattie-able" veggie burger. pre-heat oil in frying pan, fry "burgers", after rolling or pattying, dredged in flour. Voila--non-meat balls, patties!! Blend tofu, if you have it.
laos food="laos food" Beer connoisseurs - what are your favourite beers and food to have with?
I love Beer Lao from Laos. It's a cheap one but so crisp and refreshing. I love to have it with any Asian food. I also love Coopers from Australia - great with Turkish pide. Tonight I'm having a Peroni from Italy with an eggplant casserole dinner - not bad at all.
What's your favourite? :)
Miller - I use some to cook my arroz & pollo Puerto Rican style Becks - pizza w/anchovies Budvar - BBQ San Miguel - with sea food paella Moretti - baked chicken Pedavena - grilled sausage and grilled polenta with Asiago cheese on it Guiness - a meal in itself!
laos food_2="laos food" What Vietnamese foods do you see in Australia today?
i am doing an assignment on Laos and i need to know what foods have come from their into australia any help would be greatly appreciated thankyou
I agree with Olan Black, Vietnamese food can be found everywhere unless the ingredients are scarce. Now, some common products that export out of Vietnam are: Fish sauce(nuoc mam), Anchrovy dip(mam nem). Also, Vietnam and Laos are two very different countries. They have cultural differences and cuisine is diverse.
lao food_6="lao food" why does asian people like an exotic food?
no racist...first of all, anyone who can't answer politely will get blocked. please answer question straightly..no intrigue?
I just curious why most east asian countries favor the raw food and strange food? -south east asians like laotian and vietanamese eat raw meat with spicy and fresh animal blood, japanese eat raw fish while the korean and chinese also enjoy eating living animals. I think its very cruel....even the middle east asians or indians don't eat these type of food. its also prohibit to their religion to eat living animals, blood and anythings weird
example breathing head with a dead body. http://www.youtube.com/watch?v=uuiO_RjqV7U
baby octopus eating http://www.youtube.com/watch?v=5T4c4g3iXv0 well, the second link is the competition of cooking exotic foods.
ok what you consider to be strange and weird. well thats the only food they know. that is how they grew up. so its not strange to them. there are foods you eat they may not find appetizing. if thats the only food you ever know its not strange to them. its their culture. granted its not your typical western Fare but its not strange. just like a lot of people see Asians as "exotic".. you ask any of them and they dont see exotic at all. they are like we all look the same. usually dark hair etc. so its all in your perspective. one of my friends who lives in asia.. she is chinese and she is like. why do all of you think we are exotic. SHE told me. we all look alike. LOL so there you go. some cultures have arranged marriages and while we cant fathom that. its what they have always known. oh and to the asians.. the food is not considered exotic. its just food.
Trip to Vietnam with Vietnam Visa to Discover Vietnam Food Specialties
To travel to Vietnam and discover Vietnam culture, you should get Vietnam visa to enter Vietnam. How to get Vietnam Visa?
The fastest and easiest way to get a visa to Vietnam is applying online for a Visa on Arrival through a travel agent. You will get your Visa Approval Letter (or Visa Pre-approved Letter) after 2-3 working days (normal) or 1 working day (urgent). All you have to do is just to fill in this secure online form at http://vietnamvisasupport.com/apply.html, pay the fee, and get your approval letter after 2-3 days. Remember to check you email after that as you will also receive 1 or two mails that instructs you how to use the approval letter later on.
The other way is to get normal Vietnam entry visa (to be received before traveling) directly at Vietnam Embassy in your country. This takes time (around 4-10 days) and requires many procedures. So the former is better!
Fill in the secure online form. It takes only a couple minutes.
STEP 2: Confirm
Confirm the information for processing your visa.
STEP 3: Pay the service fee
Pay the service fee. We accept Credit Card, Paypal, Wire transfer and Western Union.
STEP 4: Get your stamp
Get the "Visa approval letter" within 2 working days and pick up your visa at airports.
There are many unforgettable food in Vietnam. Each has their own taste. These are some main Vietnam Food speacialties.
Com (boiled rice) In Vietnam, com is eaten at the main meals of the day (lunch and dinner). Rice is eaten together with a variety of different dishes and is made from different kinds of rice. Typically fragrant rice is used, such as Tam Thom and Nang Huong. An ordinary meal may consist of boiled rice and the following: Mon an kho (meal without soup) consists of dishes of pork, fish, shrimp, and vegetable cooked in oil, as well as vegetables, pickles, etc. Mon canh (meal with soup) consists of a soup made with pork or spare-ribs, crab meat, and fish. In the past several years, people in urban centers have begun to go out for lunch at the food stalls on the street. Consequently, there has been a proliferation of temporary food stalls along many sidewalks and public spaces in the cities. Some stalls are open until early in the morning to cater to regular customers. Around noon, owners can be seen arranging tables and benches along the pavement to form makeshift shop floors. After two or three hours, when there are no more customers, they begin to remove all of their wooden furniture, so that the place resumes its former appearance. A well served lunch for one is very inexpensive. -------------------------------------------------------------------------------- Banh Chung (Sticky Rice Cake) Sticky rice cakes are a Vietnamese traditional dish that must be part of Tet meals. As a matter of fact, every Vietnamese family must have sticky rice cakes among the offerings placed on the altar to their ancestors. Bang chung is made of glutinous rice, pork meat, and green beans paste wrapped in a square of bamboo leaves, giving the rice a green colour after boiling. According to the legend, under the reign of the Hung Kings, Prince Lang Lieu created sticky rice cakes and presented them to his father. Bang chung won high acclaims from the King who awarded the prince his throne. Making sticky rice cakes is a very meticulous job. To obtain the best cakes, rice has to soak in water for an entire day. The pork meat must include skin and fat, the green beans must be of the same size, and the bamboo leaves must be fresh. Squaring off and tying cakes with bamboo strings requires skilful hands. Sticky rice cakes are available at any time of the year, although one is sure to enjoy them with relatives and friends during Tet. During Tet, rice cakes are served with gio lua and hanh muoi– lean meat pie and salted sour onions. -------------------------------------------------------------------------------- Gio Lua (Lean Pork Pie) Lean pork pie is available in Vietnam only and has different names in the north and south. Foreigners as well as Vietnamese are fond of lean pork pie. Gio lua consists of pork meat wrapped in fresh banana leaves. The little bundles are then boiled. The most delicious part of lean pork pie is the top layer since it absorbs the flavour of the banana leaves. -------------------------------------------------------------------------------- Pho - Noodles Pho is the most popular food among the Vietnamese population. Pho is commonly eaten for breakfast, although many people will have it for their lunch or dinner. Anyone feeling hungry in the small hours of the morning can also enjoy a bowl of hot and spicy pho to fill their empty stomachs. Like hot green tea which has its particular fragrance, pho also has its special taste and smell. Preparations may vary, but when the dish is served, its smell and taste is indispensable. The grated rice noodle is made of the best variety of fragrant rice called Gao Te. The broth for Pho Bo (Pho with beef) is made by stewing the bones of cows and pigs in a large pot for a long time. Pieces of fillet mignon together with several slices of ginger are reserved for Pho Bo Tai (rare fillet). Slices of well done meat are offered to those less keen on eating rare fillets. The soup for Pho Ga (pho with chicken meat) is made by stewing chicken and pig bones together. The white chicken meat that is usually served with Pho Ga is boneless and cut into thin slices. You could consider Pho Bo and Pho Ga Vietnam's special soups. Pho also has the added advantage of being convenient to prepare and healthy to eat. -------------------------------------------------------------------------------- Cha Ca (grilled minced fish) Grilled minced fish has been served in Vietnam for more than 100 years. The Doan family of Cha Ca Street in Hanoi first invented this dish. A wide variety of fish can be used in this dish including sturgeon and tuna. Tuna is low in fat, has an exquisite flavour, and few bones. The bones are separated from the meat and put into saffron water to be later used in a sauce. The fish is marinated in salt before being grilled. What is interesting about this dish is that people can add their favourite condiments: coriander, mint, dill, shallots, and more. -------------------------------------------------------------------------------- Com (Grilled rice) Grilled rice is mostly served in the fall. After collecting the rice from the fields, several steps have to be performed to obtain excellent com. After removing the grains from their hulks, the rice is wrapped in lotus leaves to keep it from drying and to allow it to absorb the lotus flavor. Grilled rice can be found everywhere in Vietnam, but the best com is found in Vong village, 5 km from Hanoi. People in this village still use traditional secret recipes. People eat grilled rice with eggs, bananas, or sapodillas. -------------------------------------------------------------------------------- Banh Cuon (Rice Flour Steamed Rolls) Eating banh cuon for breakfast is a great favorite among many Vietnamese. Banh cuon is made of rice flour. Thoroughly selected rice is soaked overnight, then ground with a stone mortar. Food preservatives are put into the flour to make the rice sheets softer and smoother. A screen of cloth used to mold the rice sheets is fitted over the opening of a pot of boiling water. Flour is spread on the screen and covered with a lid. After a few minutes, a bamboo stick is used to strip the thin layer of flour off the screen. Then it is rolled up and sprinkled with fried onions. A small village in a suburb of Hanoi is famous for its banh cuon. People there serve it with a dressing comprised of lean meat, shrimps, mushrooms, dried onions, fish sauce, and pepper. All the ingredients are stir-fried and rolled into a banh cuon. Banh cuon is delicious when it is very thin, white, and sticky. It is even tastier when dipped in a sweet, sour, and spicy sauce. -------------------------------------------------------------------------------- Bun (rice vermicelli) Vietnamese vermicelli is a luxurious as well as a popular dish. There are different varieties of vermicelli depending on their shape: bun roi or stirred vermicelli, bun mam or twisted vermicelli, bun la or vermicelli paper, and bun dem tram or shreded vermicelli. Different ingredients can be served with vermicelli: grilled pork meat, fried rice cakes, snails, fried eggs, lean meat pie, chicken, and crab soup, to name a few. Each region and locality, even each restaurant, has its own vermicelli dishes with their own recipes. -------------------------------------------------------------------------------- Mien (vermicelli made of cassava) Mien threads are very long and tough, made from a kind of tuber plant called cassava. When served, the long tiny flour threads are cut into smaller pieces. Like rice vermicelli, this kind of cassava vermicelli is used to make several different dishes, the most popular being Mien Ga (chicken cassava vermicelli), Mien Bo (beef cassava vermicelli), and Mien Luon (eel cassava vermicelli). Cassava vermicelli is also used for different dishes which are stirred in oil, such as Mien Xao Thit (vermicelli and pork stirred in fat), Mien Xao Long Ga (vermicelli and chicken tripe stirred in fat), and Mien Xao Cua Be (vermicelli and sea crab meat stirred in fat). -------------------------------------------------------------------------------- Banh Tom (crispy shrimp pastry) Although Banh Tom is available almost everywhere in the country, it is best at the Nha Hang Ho Tay (Ho Tay Restaurant) on the banks of Truc Bach Lake, close to Ho Tay (West Lake) in Hanoi. While diners await the arrival of the hot fried shrimp pastry, they can enjoy the picturesque lake and landscapes offered by the vast expanse of water from West Lake and the tree-lined Thanh Nien Road. The dish should be eaten as soon as it arrives at the table. The fried pastry is topped with red shrimps and is eaten together with dishes of spicy vegetables mixed with sweet and sour sauce. To remind you of the local shrimping business, waiters will often tell you that the shrimps that you have ordered for your meal have just been netted in nearby West Lake. This will be a memorable meal that will ensure that you remember your stay in Hanoi. -------------------------------------------------------------------------------- Nom (salad) This dish is a combination of a variety of fresh vegetables, usually used in salads in Western countries. The make-up of Nom, however, is slightly different. The main ingredients of Nom include grated pieces of turnip, cabbage, or papaya, and slices of cucumber with grated, boiled, lean pork. Other auxiliary ingredients include grated carrot, slices of hot chilly, and roasted ground nuts. These are used to make the dish more colourful. All are mixed thoroughly before being soaked in vinegar, sugar, garlic, hot chilly, and seasoned with salt. The presentation of the dish is also very meticulous. The mixture of ingredients is put into a dish before being covered with vegetables. To try a mouthful of Nom is to enjoy a combination of all the tastes life has to offer, including sour, hot, sweet, salty, and fragrant tastes. The dish helps with digestion at meals and parties. It can become an addictive aid to assist the real connoisseur enjoy more food. -------------------------------------------------------------------------------- Nem Ran or Cha Gio (fried spring roll) This dish is called Nem Ran by northerners and Cha Gio by southerners. In Hanoi, the introduction of Nem Ran dates back to a time when Cha Ca had not existed. Although it ranks among Vietnam's specialty dishes, Nem Ran is very easy to prepare. Consequently, it has long been a preferred food on special occasions such as Tet and other family festivities. Ingredients used for Nem Ran comprise of lean minced pork, sea crabs or unshelled shrimps, two kinds of edible mushroom (Nam Huong and Moc Nhi), dried onion, duck eggs, pepper, salt and different kinds of seasoning. All are mixed thoroughly before being wrapped with transparent rice paper into small rolls. These rolls are then fried in boiling oil. -------------------------------------------------------------------------------- Faifo Dainty (Danang) Faifo dainty is a fairly unknown Vietnamese dish named after an old street in Hoi An. Dainty fiber is carefully made by putting rice in water containing ashes from wood found in Cu Lao Cham. Then, the rice is ground and quickly boiled to make a fibrous mixture. Dainty can be preserved only one day, which is why it is boiled and dried. Dainty fibers have a dark-yellow colour. The filling for dainty consists of lean pork and other condiments that are stir-fried. Then, the dainty is cut into finger-long pieces that are dried and grilled. Finally, the filling is put into the dainty. For a saltier taste, one can add fish sauce. Chicken meat cut in squares combined with small shrimps can also be added to the recipe. Although dainty is not a popular meal in Vietnam, it is still served in certain restaurants in Ho Chi Minh City. -------------------------------------------------------------------------------- Tom Chua (Hue Sour Shrimp) When Hue natives living outside the city return to their homeland, they usually have sour shrimp. Tourists also make sure to buy some jars of sour shrimp before leaving Hue. Because of the national reputation of this dish, some cooks and merchants specialize in making sour shrimp. In the past, people made this dish at home, but now it is easier to buy it at the market. This dish can be prepared with any kind of shrimp. The recipe includes a number of steps that must be performed in a specific order. First, the fresh, clean, and dry shrimp of approximately the same size are put in wine along with dry bamboo shoots, garlic, and chili. The ingredients are kept in a closed container at room temperature for three days. Then the container is put in a cool, dry place. After five or seven days, the sour shrimp are ready. -------------------------------------------------------------------------------- Com Hen (Hue Mussel Rice) Hot white rice is part of every meal in Vietnam, but only Hue mussel rice is served cool. Hue people, after deciding that no food should be wasted, have designed this dish using leftover rice. This dish includes Chinese vermicelli, bamboo shoots, lean pork meat, and an assortment of green vegetables (banana leaves, mint, star fruit, etc.). The broth obtained after boiling the mussels is used to flavour the rice. Ginger, sesame, and chili are also added to the broth. This dish is very spicy and it is not rare to see people with watery eyes and sweaty faces while eating it; nevertheless, everyone congratulates the cook for such a delicious meal. -------------------------------------------------------------------------------- Hue Beef Noodle Soup One must have years of experience to cook excellent Hue beef noodle soup. This recipe mainly consists of shredded meat and rice noodles. Most restaurants and merchants in Hue do not make the rice noodles themselves; they buy them in Van Cu and Bao Vinh, two villages located near Hue. Learning how to make a clear broth from bone and meat is also a difficult task, but cooks have the satisfaction of seeing customers enjoying a good meal. The secret of this recipe resides in the meat–this is why it must be bought directly from the slaughterhouse early in the morning. The meat is then shredded, boiled, and taken out of the water to obtain a delicious clear broth. The amount of salt put in the recipe varies depending on the season; during summer, Hue beef noodle soup is served with soy bean, mint, and different kinds of lettuce; in the winter, the recipe is saltier and lemongrass and fish sauce are added. -------------------------------------------------------------------------------- Cau Mong Beef Cau Mong beef is a specialty of Cau Mong, located 15 km from Danang, Dien Ban district, where nearly ten restaurants serve the dish. Cau Mong beef has been served for a long time and is found in many places outside Danang, such as Hoi An, Tam Ky, Vinh Dien, and Ho Chi Minh City. The meat along with its skin is cut in thin slices, half cooked, and eaten with nem, which consists of fish sauce mixed with soy sauce, sugar, chili, garlic, lemon, star fruit, vervain, and green banana. -------------------------------------------------------------------------------- Hu Tieu (My Tho Noodle Soup) My Tho seafood noodle soup is different from Chinese noodle soup, nam vang soup, and Hue beef noodle soup, because it contains soy bean, lemon, chili, and soy sauce instead of herbs and lettuce. Back in the 1960s, a shop in My Tho, 70 km from Ho Chi Minh City, started serving this dish using a secret recipe for the rice noodles. Ever since then, its reputation has grown to become a very well known meal in Vietnam. It is said that the most delicious noodle soup is made with Co Cat rice, from the most famous rice growing area of My Phong village, a suburb of My Tho. The sweet aroma of the broth comes from the meat, dried squid, and special condiments. My Tho noodle soup is a traditional dish specific to the south. -------------------------------------------------------------------------------- Lau Mam (Mixed Soup) Lau mam was a popular dish among farming communities hundreds of years ago, especially in the southwestern provinces. Nowadays, lau mam is considered a delicacy and is often served to special guests. Lau designates the broth, and mam the salted fish. The main ingredient used in the broth is marinated fish to which meat and vegetables are added. Various ingredients, such as seafood, fish, and meat, are prepared on separate plates. Guests choose and boil their meat in the broth. The meal is accompanied by several fresh vegetables and aromatic herbs. This dish is particularly enjoyed since so many alternatives are possible, offering a wide array of delicious flavours. -------------------------------------------------------------------------------- Canh Chua (Fish Sour Soup) Canh chua originated from the Mekong Region, more specifically from Dong Thap Muoi. Canh chua is a fish sour soup made with fish from the Mekong River and so dua flower. This dish is mostly served when the so dua flower first blossoms at the end of the rainy season. A feast is organized and the fish sour soup is among the delicious meals prepared for this event. Fish sour soup must be eaten very hot. It must also be eaten all at one time since the taste is altered when the soup is reheated. -------------------------------------------------------------------------------- Chao Tom (Grilled Shrimp Paste) Foreigners often say that grilled shrimp paste is a very unusual dish made from very simple ingredients. The recipe consists of clean shrimps placed in coconut water. The shrimps are later grilled and ground to obtain shrimp flour. The flour is mixed with fat and sugar to finally obtain shrimp paste. This dish is served with fish sauce. -------------------------------------------------------------------------------- Banh Cuon Trang Bang (Rice Cakes) Trang Bang, located 40 km from Ho Chi Minh City, is where one can find the best rice paper and rice cakes. Both can be found everywhere, but nowhere are they better than in Trang Bang where they are made from local rice. The rice flour is roasted for four or five hours and made into thick cakes. Once the cakes are dried, they are placed into nylon bags. These cakes can be eaten with shrimp, meat, salad, and coriander. During Tet, the cakes are served with roasted meat, eggs, and sour mustard.
food laos="food laos" Know any famous South East Asian food brands?
You know how Yeo's is famous for being from Malaysia, Ayam Brand from Singapore, Indofood from Indonesia.
Does anybody know famous food brands from the Philippines, Brunei Darusalam, Thailand, Vietnam, Myanmar, Laos, and Cambodia? All answers welcome..!!
B.Affandi ... There must be HUNDREDS of different kinds. Have you considered just visiting an Asian market/grocer with a clip board to write down all the names you see?
But I visited the web site for some Asian food distributors and easily found these names in alphabetical order:
Ajinomoto Badawon Ban Nanphrick Sawoey Mae Anong Jittritham Camel CJ Corp Do Do Florence Garden Haitai Hanmi Jack & Jill Jayone Foods Jen Yi Kadoya Sesame Mills Kasugai Kikkoman Kimlan Lee Kum Kee Longevity Lucia Lucky Me Mama Sita Mei Xin Nishimoto Nong Shim Nong Shim Corp Ottogi Corp Pantainorasingh Co Penguin Shik Poom Rhee Brothers Tomei Wang Globalnet Young Chang Food
Are you dizzy yet? I am. Good luck. I hope this helps.
"For all you foodies . . . LAOS FOOD" Gocarygo's photos around Louang Phabang , Lao Peoples Dem Rep
