Laotian cuisine, like the nation, is much more than that land between Thailand and Vietnam. Neither as sweet nor spicy as its neighbors, the dishes of Laos are multi-layerd creations of herbs, greens, meats, fish, vegetables and spices not used in Western cooking.
Laotian cuisine uses far fewer chili peppers than Thai cooking, choosing to include as side dishes a variety of chili paste mixtures and a sauce of sweet vinegar with minced chili and green onion. The diner can then choose their chili comfort level. Although the cooking in the north of Lao tends to be spicier, it is often mitigated by a generous garnish of soothing cucumber slices and lime. Copious amounts of fresh greens both from gardens and gathered wild from forest and stream, cucumbers, tomatoes, green onions, carrots, marinated baby eggplant, a large variety of mushrooms, lemongrass, ginger, galangal, fresh basil, parsley and cilantro both flavor and accompany most dishes.
Sticky Rice is Lao’s staple carbohydrate and usually served with all meals - even traditional breakfast. An actual variety of rice, not the result of its cooking method, it’s meant to be rolled into a small thumb-sized ball and used to dip into the sauces of a dish and even pick up food.
Laotians enjoy shredded and minced meats and fish blended with a large variety of fresh herbs, vegetables, greens and spices. Yum Kai Tom is one such dish that's both easy to master as well as being quintessential Laos.
Yum Kai Tom - 4 to 6 servings
- 1 3 to 4 lb. stewing chicken
- 1 English cucumber or seeded, peeled American cucumber, diced
- 2 large ripe tomatoes, skinned, halved and sliced lengthwise
- 2 green onions, white and green chopped
- 2 large fresh red chili peppers, cut in half lengthwise & seeded
- 5 small shallots
- 2 small heads of garlic
- 1 small bunch fresh coriander chopped
- 1 small bunch fresh basil chopped
- 2 limes, grated rind and juice
- 1 to 2 Tablespoons fish sauce
- salt & pepper to taste
Preparation
- Place the chicken in a stew pot and cover with cold water adding 1 teaspoon salt. Bring to a simmer for about 60 minutes or until cooked through. Remove chicken to a wire rack over a sheet pan to cool.
- Chop cucumber and green onions, slice tomatoes and set aside in separate bowls.
- Over charcoal or skewered with a fork over a gas burner, roast the shallots, garlic and peppers until the outside skins are charred. Set aside to cool.
- Wash, dry and rough chop cilantro and basil. Wash and dry 8 to 12 large leaf lettuce leaves.
- Grate and juice the limes and set aside in a dish.
- When the chicken is cool to the touch, skin and, using your fingers, shred the meat into fine strips.
- Peel the charred skins off the shallots and garlic and thinly slice. Slice the chilies as well.
- In a large bowl, toss the shredded chicken, cucumbers, green onions, shallots, garlic, peppers, half the cilantro and basil and the lime juice. Season with salt, pepper and fish sauce. If the mixture seems dry add a little of the chicken broth.
- Arrange the chicken mixture on the lettuce leaves, either 2 to a plate or on one large platter, and tuck the tomato slices into the salad. Sprinkle with additional cilantro and basil. Serve with additional fresh chilies in sweet vinegar and fish sauce.
- Sticky Rice, or steamed rice, would accompany the dish.
Marc d'Entremont - Years of experience as a chef, historian and teacher guides my travel and food writing. I explore all things that shape a culture.
Join the Conversation