The Laotian soups have strong Chinese inspirations and they are very complex and rich dishes. 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. A more complex soup id the kai keng khao poon chin, translated as hot chicken soup with Chinese vermicelli, which includes jelly mushrooms, whole chicken, peeled shallots, dried squid, potatoes, omelet of eggs, fragrance mushrooms, spring onion, coriander leaves and roots, fish sauce and soaked Chinese vermicelli.

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