Tag Archives: Laos

Final: Armenia vs. Laos

We cooked meat over a wood fire, made another (though certainly not our last) pilaf, played with new ingredients like fresh, whole bamboo shoots and quail eggs, and put ground beef on a salad.  Armenia and Laos are probably as geographically separated as any two potential qualifiers in this competition, and that distance is reflected in the differences between the cuisines.  Armenian food is a showcase of one or two key ingredients with minimal use of spices.  Lao cooks throw as many spices and (to our Western sensibilities, at least) unusual flavor combinations at the eater as possible.  The pressing question is: which approach do we prefer?

In Armenian cuisine, the use of fruits like pomegranate and apricot to compliment grilled meat was seemingly unorthodox at first, but having prepared and eaten the food now seems obvious.  Tart, sweet fruits and charred, rich pork were a natural fit together, and the rice pilaf on the side was, in spite of its simplicity, surprisingly rich and complex.  The tradition of outdoor cooking was an added bonus, especially here and now in our beautiful Puget Sound summer.

Lao food was very different than that of its neighbors with which we are more familiar, Thailand and Vietnam.  Amanda Hesser, writing about Lao cuisine for the New York Times in 1985, said “…nothing we tasted reminded us of Thailand or of Vietnam. Every flavor vindicated the distance we had traveled; every sip of that rice wine told us we were in Laos.”  Before this meal, we hopefully expected Lao food to take the best aspects of Thai and Vietnamese and meld them into some kind of supercuisine; what we found was something different entirely, flavors unfamiliar and even a little weird but ultimately good.

In the end, we felt that despite the strengths of either cuisine, one stood out more than the other.  This time, the simple, easy to prepare, but ultimately rich and flavorful food of Armenia won out.

Armenia will next be featured in its match in the last qualifying round against Malaysia.

Coming next is Trinidad & Tobago versus Colombia.


Lao Cuisine — Bamboo Soup with Quail Eggs

Have you ever noticed a very distinct, earthy smell as you walk into as Asian grocery?  Chances are it’s the fresh bamboo shoots.  We have always noticed a signature odor common to most Asian groceries for some time, but it wasn’t until we bought some bamboo for our Lao bamboo soup with quail eggs (recipe follows) that we could pinpoint its source. Continue reading Lao Cuisine — Bamboo Soup with Quail Eggs

Lao Cuisine — Larb, Spicy Beef with Greens and Herbs

The Lao people originally came from the region that is now southeast China, and in the time since have spread throughout southeast Asia, introducing their culinary traditions along the way.  In that sense, it can be said that the cuisine of Laos is the mother cuisine of the entire region.  The food that most defines the Lao is clearly sticky rice.  So important is sticky rice to the national diet that many Lao call themselves “Luk Khao Niaow,” “children of sticky rice.”

Continue reading Lao Cuisine — Larb, Spicy Beef with Greens and Herbs