34
FLAVORS
THE
OF
LAO CUISINE TEXT BY ADITTA KITTIKHOUN
PHOTOGRAPHS BY PHOONSAB THEVONGSA
Jeo Mengda
I
t is no stretch of the truth to say that cuisine in the Asian region is one of the best in the world. Much of the food in Asia tends to be heavily spiced, packed with a multitude of flavors, and contain a lot of excess fats. In Laos, locals enjoy either the tangy punch of a good pork laap, zesty papaya salad, or a hot salty ox blood soup. But can Lao food be healthy? With rare exceptions, foreign visitors to Laos would generally concur that Lao food is quite tasty. But tasty doesn’t necessarily equate with healthy. Many Lao dishes can be really wholesome, especially those that undergo a more salubrious preparation process. Jeo (dips), stews, tossed salads, and steamed dishes are some of the healthier choices you can opt for if you want to avoid, especially if you want to lose, some kilos!
Dipping sauces (jeo)
Also known as Lao dipping sauces, these sumptuous melanges of pummeled spices, vegetables, and grilled meats (or insects) can constitute a whole meal accompanied by steamed greens and sticky rice. They can make for a healthy and filling lunch!
Jeo Bong
Jeo Mak Len
