From sticky rice to green-mango salad, the vibrant cuisine of Laos has proven to be a good match for an increasingly inquisitive American palate.
Most tourists at the night market on Sisavangvong Road in Luang Prabang, Laos, are looking to buy T-shirts or souvenirs. I was on the hunt for an alleyway full of meat-scented smoke. Once there, I passed over the grilled whole fish and chicken wings threaded on bamboo skewers, my eyes firmly on the prize: a blistered pork sausage called.
James Syhabout, chef and owner of Hawker Fare , has written one of the few books about the region’s cuisine available in the US,. While Commis is a New American fine-dining restaurant, at Hawker Fare Syhabout serves both Lao and Isan Thai food, which speaks to the cultural heritage of his family. He says the food of Laos and Isan are in many ways one and the same: “The border’s just a political border,” he explains. “One-third of Thailand is people from Isan, and they’re culturally Lao.
Unfortunately, Lao restaurants stateside are still relatively rare. If you’re lucky enough to be able to visit one, or if you can locate a Thai restaurant that serves dishes from Northern Thailand, here are some specialties to look for.Rice is perhaps the most fundamental food in Laos, forming the basis for every meal. It’s often the first dish that home cooks, usually women, learn to make.
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