Beef is used for the beef laap, which also has Siamese version of goy. The recipe of the beef laap includes fresh ground beef, mint leaves, garlic, shallot, coriander, scallion, lime juice, fish sauce and fresh raw vegetables. Chicken is consumed as kai lao, prepared with roasted chicken, garlic, onions, minced meat, pepper, uncooked rice and thin and thick coconut milk. Duck meat is served as ka lee ped or kalee ped, which includes onions, coconut, curry powder, butter, tomato paste and pepper. Fish is mostly prepared as a soup, like the keng pa sai, or clear fish soup, which besides grilled fish, also includes pork bones, animal fat, jelly mushrooms, omelets of eggs, spring onion, coriander leaves, lime leaves, fish sauce and Chinese vermicelli.
Pages in category "Laotian Meat Dishes"
The following 11 pages are in this category, out of 11 total.