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Lao Dipping Sauces Cooking Lesson

Food & Drink

Learn how to make dips traditionally eaten with sticky rice, ranging from popular chili sauce to rarely found combinations such as Jeow Padek or pork and olive sauce. To truly understand Lao cuisine and its wide variety of flavors, get an introduction to these 7 tasty sauces.

Dips include:
Jeow Padek
A favorite of locals but often excluded from restaurants due to its strong taste and flavor with fermented fish, ginger, and lemongrass

Tomato
Refreshing paste and loved by visitors thanks to its reduced spiciness and zesty taste

Pork & Olive
Rarely found in restaurants and made of Lao olive, a very distinctive taste, with fried pork creating a smoky aroma and a slight crunch

Mushroom
Created with local roasted straw mushrooms for a very earthy taste

Eggplant
Delightful and readily available dip sold everywhere from Vientiane to Luang Prabang

Fried Anchovies
Made with dry-fried anchovies for a very rich flavor of fried fish and crispy crumbs

Chili
Spicy mix of big flavorful chilies with the small menacing ones for a potent dip

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