Yesterday, we ran down some of Laos’ most famous and beloved mains and condiments. And we got a brief peak into the bakery, where French-style bread is still the most popular loaf in urban settings. Today, we’ll venture into the village and street bakeries to see what’s really Laotian!
Laotian French-style Baguettes: A staple in every home, and the basis for
the famous Laotian Khao Jee Pa-Tay (Banh Mee) sandwich…
It comes as no surprise that French style breads are popular in Laos. The former French colony still retains many French Colonial style public and commercial buildings in the cities, and many grand homes. The big towns and cities also retain another French convention: neighbourhood coffee shops, where French Bread and Croissantes rule. But there’s much more to the Laotian bread scene than that. As we’ll see, other cultural influences have also had an impact…
On our menu today
… Speaking of which, the neighbouring Indian and Myanmar (Burmese) cultures contributed a couple of their most-exported breads to the Laotian menu millennia before the French even knew Southeast Asia existed:
Papadums: Traditionally made from Chickpea Flour, water, salt and spices (cumin, garlic, black pepper).
Shallow-fried in hot oil, they come out crispy and ready for topping with any sort of condiments or pastes you desire. Everybody loves them. A fave snack. Go-to home and street food in one!
Roti: A more complex dough, using wheat flour, butter, eggs, milk, sugar and salt. Let the portioned dough rest. Overnight is even okay. It lets the gluten activate. The traditional way to shape Roti is by slapping and pulling. Fry them quickly on a dry flat-rop griddle or heavy fry pan (cast iron is best). Make them thin for crispy ones, thicker for flatbread that’s crispy on the outside and soft on the inside.
But the real stars of the Laotian bakery are totally home-grown:
Sausage Bread: Laotian Roti dough wrapped around Lao Sausage, bacon or other fillings. A fave breakfast!
Dry Rice Cakes: Also known as ‘cookies’, depending on who you ask. They’re actually similar to the Rice Cakes you get at the supermarket, but the flavour and texture are definitely different. And no day in Laos is complete without them.
Sticky Rice is first steamed and left to cool, and get good and sticky. Small rounds (about 4 in. / 10 cm across) are hand-formed. One crucial difference between traditional Lao Rice Cakes and the western, commercial ones is the built-up ridge around the edge. That helps hold-in your choice of toppings!
Kanom Krok: Laotian Coconut Cakes (see photo, top of page). Made with rice and tapioca flour, and sticky rice, with coconut milk or cream, salt and a little green onion.They’re traditionally made in a cast iron kanom krok pan, but any baking pan with half-sphere depressions will produce the desired shape. You can make them savoury or sweet, as a side for mains or a dessert.
We’ll still be at the bakery with sweets!
And that’s the quick tour of the Laotian bakery – daily bread section. Tune in again tomorrow for our rundown of Lao desserts and sweets – and prepare to get another big dose of French flavour!
~ Maggie J.