All posts tagged: papaya salad

Staff Favorites: February – Best Lao Dish vs Overrated Lao Dish

Published by littlelaosontheprairie

This month, during a hardcore giggle session, two of our esteemed staffers inadvertently found out where the line for their friendship stood. No lie! It just goes to show you how passionate we Lao are about food. In honor of every Lao person, we asked our staffers: What is your favorite Lao dish and what Lao dish do you think is overrated? Don’t forget to let us know about yours! –Saysomphorn Sisavatdy, ssisavatdy@gmail.com ~~ Donna Luangmany: Favorite Lao Dish: The best part about Lao food is communal eating. Nothing brings people together better than noodle soup — it’s nearly impossible to make a huge pot and not call the extended family over to share. I love all noodle soups (pho, khao soi, mee katee), but number one is Khao Piek Sen. Rolling out noodles by hand is labour-intensive, and as a kid, I always felt the love whenever Mom made it. This past Christmas, my family and I found ourselves staying over with some relatives unexpectedly. My auntie knows it’s my favourite dish, and I …

Cocktails for Pii Mai Khon Khao 2017

Published by Bryan Thao Worra

It’s almost New Year’s Eve and that means it’s a good time to stock up on a variety of refreshments for your guests. As we get ready for the Year of the Dog, later in April, it’s almost guaranteed you’ll see some funny dog-themed cocktails in the future; but for now, we’re sharing a few that are relatively easy to make. Unless, of course, you’re going with plain, old usuals of Hennessy, Heineken, and BeerLao. Of course, there’s our classic Som Num Na cocktail from 2015. Our next door neighbors in Cambodia marked the 50th anniversary of Jacqueline Kennedy’s visit with their own invention. Back in the day, according to the Guardian, the Hotel Le Royal commemorated the occasion by creating a cocktail in her name: the Femme Fatale. It’s a mix of “crème de fraise des bois, cognac and champagne, topped with a tropical flower.” No proportions were given, so you’ll have to experiment until you find one that works for you. Our advice is 3:1 alcohol to flavor. Hey, it’s how we’ll create …