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These papaya salads are made in a traditional wooden pestle & mortar, with customisable spiciness level depending on how many chillies you prefer.
Soop is the art of mixing and balancing the four flavours of Lao food: salty (fish sauce), sweet (palm sugar), sour (lime juice) and spicy (chillies).
Laab is a dry salad mix of crunchy toasted rice, whole roasted chillies, mint, fried shallots, spring onions.
Marinated meat, grilled until charred & succulent. Found on every street corner of Laos. Served with a spicy dipping sauce. Best with sticky rice.
Laotian curries don’t use coconut milk; after all, coconut trees don’t grow on a land-locked mountainous terrain. Instead, it’s packed full of fresh herbs & spices to make your taste buds tingle.
A spicy & sour soup, eaten all year round. Traditionally served from a communal pot over charcoal to keep the soup (and the house) warm.