ADAM BURKE
Laotian Dishes
Photo by Adam Burke
This is a go-to recipe for this classic Lao dish, which can be made with totally Louisianan-grown ingredients. Check out Emily Carmichael’s story “The Buddhists and the Catholics” to learn about the South Louisiana community of Lanexang, where Laotian-Americans continue to celebrate their unique culture through worship, festival, and food. Many even have gardens with papaya trees, with fruits that can be harvested while they are still green.
Ingredients
- 5-20 small chili peppers (to taste)
- 1 teaspoon MSG
- 1 tablespoon sugar
- 1 teaspoon shrimp paste
- 1/3 teaspoon crab paste
- 2 tablespoons of padek
- 1 tablespoon fish sauce
- 1 bunch raw green beans
- 1/2 cup shredded carrots
- 4 teaspoons sliced cherry tomatoes
- lime
- 1 cup papaya, shredded
- 1/2 eggplant, chopped
- peanuts
Method
Add all ingredients together, little by little, mashing together throughout with a pestle or a fork. Start with the peppers (as many or few as you like), sugar, msg, shrimp paste, and crab paste. Then add green beans, carrots, and tomato. Then add in fish sauce and a squeeze of lime, along with as many lime slices as you like. Continue mashing, then add at least two handfuls of shredded papaya, along with the padek. Garnish with a handful of peanuts and a squeeze of lime or fish sauce to taste.
Please Sir, may I have some more? Learn to cook other traditional Lao dishes on the Cooking with Nana Youtube Channel, where Nana Sanvongsay offers straight-from-the-kitchen expertise on all things Lao and delicious.
