A new country and new tate sensations. We were hooked on laab, a spicy salad with meat, fish or tofu from our last visit. We never tried to cook it as it holds many herby flavours that were unidentifiable. From our new learning at cooking school we now know Lao uses many herbs such as mint, coriander, lemongrass, kaffir, dill, basil, garlic, shallots, spring onions, galangal, tamarind.....Different combinations are ground to a paste with mortar and pestle. Steamers and charcoal or wood braziers are used to cook. We made laab with buffalo mince, fish in banana leaves, eggplant dip. Dessert was purple sticky rice and coconut sauce.
After the market visit we drove to the countryside working hard in an open air pavilion in a picturesque garden and lotus pond. It was steamy hot at 38 degrees and here we were slaving over a hot fire!
After the market visit we drove to the countryside working hard in an open air pavilion in a picturesque garden and lotus pond. It was steamy hot at 38 degrees and here we were slaving over a hot fire!