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Larb
''Larb'' ( lo, ລາບ; th, ลาบ, , , also spelled ', ', ' or ') is a type of Lao meat salad that is the national dish of Laos, along with green papaya salad and sticky rice Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose .... Larb is also eaten in other Southeast Asian countries where the Lao have migrated and extended their influence. Local variants of ''larb'' also feature in the cuisines of the Tai peoples of Shan State, Burma, and Yunnan Province, China. History Étienne Aymonier, Étienne François Aymonier, who visited Laos in 1883, described larb as a favorite dish of Lao people - a mixture of chopped onions or scallions, lemongrass leaves, fermented fish and chili mixed with fresh and boiled fish. The dish was eaten with steam-cooked sticky rice. Another French ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lao Cuisine
Lao cuisine or Laotian cuisine ( lo, ອາຫານລາວ) is the national cuisine of Laos. The staple food of the Lao is sticky rice ( lo, ເຂົ້າໜຽວ, khao niao). Laos has the highest sticky rice consumption per-capita in the world with an average of of sticky rice consumed annually per person. Sticky rice is deeply ingrained in the culture, religious tradition and national identity of Laos. It is a common belief within the Lao community that no matter where they are in the world, sticky rice will always be the glue that holds the Lao communities together, connecting them to their culture and to Laos. Affinity for sticky rice is considered the essence of what it means to be Lao. Often the Lao will refer to themselves as ''luk khao niaow'' ( lo, ລູກເຂົ້າໜຽວ), which can be translated as 'children or descendants of sticky rice'. The International Rice Research Institute (IRRI) has described Laos as a “collector’s paradise”. Lao ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Dish
A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as ''fruits de mer'', served along the west coast of France. * It contains a particular ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees. * It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations. * It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. National dishes are part of a nation's identity and self-image. During t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sticky Rice
Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia. It is called glutinous ( la, glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called ''sticky rice'', it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include ''japonica'', ''indica'' and ''tropical japonica'' strains. History In China, glutinous rice has been grown for at least 2,000 years. However, researchers believe that glutinous rice distribution appears to have been culturally influenced and closely associated with the early southward migration and distribu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Padaek
Padaek , sometimes known as padek, or Lao fish sauce (Lao: ປາແດກ) ( th, ปลาแดก), similar to pla ra in Thailand ( th, ปลาร้า), is a traditional Lao condiment made from pickled or fermented fish that has been cured. It is thicker and more seasoned than the fish sauce more commonly seen throughout Thailand and Vietnam, often containing chunks of fish. The fermentation takes a long time, giving padaek an aroma similar to cheeses like Époisses. Unlike other versions of fish sauce in Southeast Asia, padaek is made from freshwater fish, owing to the landlocked nature of the former kingdom of Lan Xang existed as a unified kingdom from 1353 to 1707. For three and a half centuries, Lan Xang was one of the largest kingdoms in Southeast Asia. The meaning of the kingdom's name alludes to the power of the kingship and formidable war machine of the ea .... Padaek is used in many dishes, most notably tam maak hoong, a spicy Lao papaya salad. See also * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Étienne Aymonier
Étienne François Aymonier (26 February 1844 – 21 January 1929) was a French linguist and explorer. He was the first archaeologist to systematically survey the ruins of the Khmer empire in today's Cambodia, Thailand, Laos and southern Vietnam. His principal work wa"''Le Cambodge''" published in three volumes from 1900 to 1904. He was born in Le Châtelard, Savoie, France. He also served as acting French representative for the French protectorate of Cambodia from 6 January 1879 to 10 May 1881 and was the first director of the École Coloniale. He assembled a large collection of Khmer sculpture which was later housed in the Guimet Museum in Paris. He also wrote books on the Cham language. Legacy The species ''Gyrinocheilus aymonieri ''Gyrinocheilus aymonieri'' is a freshwater fish native to large parts of Southeast Asia. It is of interest as a local food source and for the aquarium trade. Its common names include honey sucker, sucking loach and Chinese algae eater. ''G. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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