It is a common belief within the Lao community that no matter where they are in the world, sticky rice will always be the glue that holds the Lao communities together, connecting them to their culture and to Laos. Affinity for sticky rice is considered the essence of what it means to be Lao.
What is traditional Lao food?
Laab Ped (Minced Duck Salad)
Often said to be the national dish of Laos, laab (frequently seen on Thai-restaurant menus as “larb”) is essentially a salad made from ground meat and herbs, laced with fish sauce and lime juice and topped with a powder made from dry ground rice.
What cultures eat sticky rice?
But sticky rice is still the primary staple in Laos parts of the five countries bordering it: China, Myanmar, Thailand, Cambodia and Vietnam. In Laos, slightly larger in area than Utah, per-capita sticky rice consumption is the highest on earth at more than 345 pounds per year.
What is Lao famous for?
Laos: a landlocked country in Southeast Asia with some of the shortest people in the world! Laos is also famous for having the tallest treehouse in the world, the oldest human fossil in Southeast Asia, and is considered one of the fastest-growing economies in all of Asia.
What is the history of sticky rice?
The precise historical origin of sticky rice is not known, but it’s believed to have been grown in southeast Asia for around 4,000 years. This rice type is widely used in Laos cuisine. Its grains are shorter and plumper than non-sticky alternatives.
What’s the meaning of Lao?
Definition of Lao
1 : a member of a Buddhist people living in Laos and adjacent parts of northeastern Thailand. 2 : the Tai language of the Lao people.
Is Lao food spicy?
Laos has the highest degrees of biodiversity of sticky rice in the world. … The most famous Lao dish is larb (ລາບ; sometimes also spelled laab or laap), a spicy mixture of marinated meat or fish that is sometimes raw (prepared like ceviche) with a variable combination of herbs, greens, and spices.
What is the meaning of glutinous rice?
Definition of glutinous rice
: the seeds of a short-grained cultivated rice (Oryza sativa glutinosa) that are plump and sticky when cooked.
Why is sticky rice so good?
Sticky rice owes its stickiness to its starch content. Starch is made up of two components: amylose and amylopectin. … Smithsonian Magazine says that sticky rice takes longer to digest than regular rice, which makes it great food for monks to eat as their single meal of the day.
Why do Thai people eat sticky rice?
In Northern Thailand, sticky rice (also called glutinous rice) is the secret behind Northern Thai cuisine as well as the glue to its sense of community. … “Local people eat sticky rice three meals a day because it’s easy to carry, along with some dried meat and chilli relish, when out working the farm or foraging.”
Is the S in Laos silent?
In English, the ‘s’ is pronounced, and not silent. In the Lao language, the country’s name is Muang Lao (ເມືອງລາວ) or Pathet Lao (ປະເທດລາວ), both of which literally mean ‘Lao Country’.
What language is spoken in Lao?
There are around 3.6 million Laotians in Laos, constituting approximately 68% of the population (the remainder are largely hill tribe people). The ethnic Lao of Laos form the bulk of the Lao Loum (“Lowland Laotians”) (Lao: ລາວລຸ່ມ, Thai: ลาวลุ่ม, IPA: laːw lum).
What is sticky rice called?
Also known as “sweet rice” or glutinous rice (though it’s gluten free), sticky rice is a large white grain that becomes translucent, shiny and extremely sticky when steamed. Sticky rice is a staple in Laos, where it is especially beloved, but it has ardent fans throughout Asia.
What is the difference between sticky rice and white rice?
Whereas, scientifically speaking, white rice is comprised of two starch molecules — amylopectin and amylose — sticky rice mainly just has the amylopectin. The compound breaks apart when added to hot water (via Food Republic), and the result is rice that then “sticks” together.
What is sticky rice called in India?
Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, Northeastern India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.