Pulses in Laotian Cuisine

Laos, a landlocked country in Southeast Asia, is bordered by Myanmar and China to the northwest and north, Vietnam to the east, Cambodia to the southeast, and Thailand to the west and southwest. The capital city is Vientiane. Laos is characterized by its mountainous terrain, with the mighty Mekong River flowing through it.

A Few Wonders of Laos

A few of Laos’ natural beauty, culture, and history!

1. Luang Prabang: A UNESCO World Heritage site known for its temples, colonial architecture, and vibrant night market.

2. Kuang Si Falls: A stunning turquoise waterfall surrounded by lush greenery.

3. Wat Si Saket: A historic temple in Vientiane featuring Siamese-style architecture and Buddha statues.

4. Si Phan Don (Four Thousand Islands): A scenic archipelago along the Mekong River, perfect for relaxation.

The people of Laos

The people of Laos are known for their gentle nature, warm smiles, and serene Buddhist way of life. They live in harmony with nature, valuing simplicity and community. With a rich cultural heritage, Laotians take pride in their traditions, festivals, and delicious cuisine. Visitors often remark on the country’s laid-back atmosphere and the friendly, welcoming nature of its people.

The Traditional Dress of Laos is known as Xout Lao, worn by both men and women.

For women, it consists of a long skirt, a long-sleeved shirt that wraps around the body, and a shawl draped over one shoulder. For men, it includes a hip-length jacket paired with puffy trousers and a belt worn over the jacket. This attire shows the exquisite weaving skills of the Lao people.

Pulse in Laos

Laos, a country with an agricultural backbone, centers its cuisine around rice, meat, and fish. Pulses like beans and legumes aren’t prominently featured in traditional Laotian dishes.

However, inspired by the national dish Larb – a spicy minced meat salad – we’re innovating with Mung Bean Larb! This version swaps meat for stir-fried mung beans, blended with bold flavors and spices reminiscent of Laotian cuisine.

Let’s give it a try!

Mung Bean Larb (Laotian-Style Stir-Fried Mung Beans) … with a twist

Mung Bean Larb: a creative adaptation of the traditional Lao dish Larb, typically made with minced meat. We’re using stir-fried mung beans, blended with bold flavors and spices, inspired by Laotian cuisine. It’s a vegan/vegetarian twist on the classic recipe, and the name “Larb” refers to the style and flavor profile of the dish.

You need:

100 gm mung beans

1 tsp grated garlic

1 tablespoon grated ginger

1 small onion finely chopped

1 tbsp refined oil

Salt to taste

For garnishing:

¼ cup of finely chopped coriander leaves

¼ cup of mint leaves

1 small onion

1 small cucumber

1 small lemon (for dressing)

For Dressing:

2 tbsp soya sauce

1 tbsp fresh lemon juice

1 tsp palm sugar

1 tsp chili flakes

1 tbsp roasted rice powder ** (“khao khua” in Lao, see below)

Method:

Soak mung beans overnight.
Next morning, rinse mung beans several times, gently crushing to loosen skins, then strain to separate and remove them.

3. Add salt to taste to the mung beans along with a minimal amount of water.

4. Transfer the mixture to a microwave-safe bowl, cover it with cling film (poking a few holes for steam to escape), and microwave for 4-5 minutes or until the beans are tender but still retain their nutty texture.

5. Drain the water and set the beans aside to cool.

6. Meanwhile, peel, wash and grate the garlic and ginger. and chop the onion, then set them aside.

7. For garnishing, prepare fresh herbs, cilantro, mint, onion, and cucumber by roughly chopping the herbs and slicing the cucumber and onion to your preference.

8. Squeeze out some fresh lemon juice for the dressing.

9. Heat oil in a pan and sauté the onion along with the prepared garlic and ginger until fragrant.

10. Add the cooked mung beans to the sautéed spices and stir-fry briefly.

11. Then, set the mixture aside to cool down.

12. In a bowl, whisk together soya sauce, lemon juice, and palm sugar until the sugar is fully dissolved.

13. Combine the sautéed mung bean mixture, cilantro, mint, and onion with the soya sauce dressing.

14. Sprinkle chili flakes and roasted rice powder on top, then mix well.

Your Mung Bean Larb is ready! Garnish with cucumber slices before serving.

**”khao khua” – Roasted rice flour, and how to make it.

Take some glutinous or regular rice and dry roast it in a pan over low heat, stirring frequently, until lightly golden and fragrant.
Let the roasted rice cool completely.
Grind the roasted rice into a fine powder using a spice grinder or mortar and pestle.

Happy cooking!

Coming up next ……………Pulse in Malaysian Cuisine

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