[{"data":1,"prerenderedAt":849},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:jeow-mak-len:en":392,"recipe:country:laos":563},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":435,"variations":438,"ingredients":448,"instructions":484,"pronunciation":511,"substitutions":512,"slug":525,"title":526,"shortTitle":527,"nativeName":528,"romanized":529,"countrySlug":530,"region":531,"baseServings":450,"prepMinutes":432,"cookMinutes":532,"difficulty":533,"course":534,"diet":537,"mainIngredients":540,"images":541,"keywords":551,"publishedAt":558,"updatedAt":558,"authorSlug":559,"summary":560,"localeSlug":525,"alternates":561},[394,397,400,403,406],{"answer":395,"question":396},"Jeow is the Lao word for a family of dipping sauces eaten with sticky rice. Most are made by charring vegetables whole over fire, then pounding them in a mortar with chile, garlic and fish sauce. Common versions use tomato, eggplant, fermented fish or dried chile, and at least one appears on almost every Lao table.","What is jeow?",{"answer":398,"question":399},"You can, but the result is a different sauce. Oven roasting concentrates sweetness without producing the acrid smoky note of skin cooked directly on flame, which is the defining flavour of jeow. If the oven is your only option, use the top grill at maximum heat and let the skins genuinely blacken rather than merely brown.","Can I roast the vegetables in the oven instead of charring them?",{"answer":401,"question":402},"Quite hot by design, because it is eaten in tiny amounts with large mouthfuls of plain sticky rice. Four to six bird's eye chiles for this quantity is normal in Laos. If you are unsure, start with two, taste it on a pinch of rice rather than alone, and pound in more chile from there.","How spicy should jeow mak len be?",{"answer":404,"question":405},"They look similar and both are pounded or chopped tomato with chile, but the flavour profiles differ. Jeow is built on char and fish sauce, with no raw onion, no coriander seed and no vinegar, and it is saltier because it seasons plain rice. Mexican salsa asada made with fire-roasted tomatoes is its closest relative.","Is jeow mak len the same as salsa?",{"answer":407,"question":408},"Yes. Replace the fish sauce with light soy sauce and a pinch of salt, and add a little extra lime juice. A charred spring onion pounded in helps replace some of the savoury depth. Everything else in the dip is already plant-based, and the char does most of the flavour work regardless.","Can I make it vegan?",[410,411,412,413,414,415],"Leave the skins on everything while charring. The blackened skin on tomato, garlic and shallot is where the smoke comes from, and it peels away easily afterwards.","If you have a gas hob, char directly on the burner grate with tongs — it is faster than any pan and gets closer to the coal-roasted original.","Peel the garlic and shallots but leave some blackened flecks of tomato skin in; they carry flavour that fully peeled tomatoes lose.","Pound the chiles and garlic first with salt so they break down, then add the soft tomatoes, or the garlic stays in raw lumps.","Keep it chunky. A blender turns jeow into thin soup that slides straight off the rice instead of clinging to it.","Taste it on a pinch of plain rice rather than alone — on its own it will always seem too salty and too hot.","🍅","Jeow mak len is a smoky tomato dip, and it exists because sticky rice needs something to be dipped into. Whole tomatoes, unpeeled garlic, shallots and chiles go straight onto a flame or into a dry pan until their skins blacken and split, then everything is peeled and pounded in a mortar with fish sauce, lime and coriander into a rough, chunky sauce. It is not a salsa and not a chutney: it is looser than the first, less sweet than the second, and dominated by char. Ten minutes of work, four ingredients you already have, and it turns a plain basket of rice into a meal.","Jeow is a whole category rather than a single recipe. Every Lao table has one, and the word covers dozens of dips: jeow bong with dried buffalo skin and chile from Luang Prabang, jeow padaek built on fermented fish, jeow som the thin sour one served with grilled meat, jeow mak keua made with charred eggplant. What they share is a method. Something is burnt whole in the fire, peeled, and pounded with chile, garlic and fish sauce until it is chunky enough to cling to a lump of rice.\n\nThe charring is the entire technique and rewards being taken seriously. Blackened skin is not a mistake to be minimised; it is the flavour. Tomatoes roasted in an oven give a sweet, concentrated sauce that tastes fine and tastes nothing like jeow, because what is missing is the acrid, smoky bitterness of skin cooked directly on coals. In Lao kitchens the vegetables sit in the embers of the same fire that grilled the chicken, which is efficient and also why the dip so often carries a faint memory of whatever was cooked before it.\n\nWhat jeow does at a Lao meal is act as the seasoning for the rice. Because sticky rice is eaten plain and by hand, nothing is poured over it — the intensity has to come from something on the side, concentrated enough that a fingertip-sized dab flavours a whole mouthful. That explains why jeow is salty and hot out of proportion to its volume, and why tasting it alone off a spoon can be alarming. Judge it the way it is eaten: on rice, with grilled meat and raw vegetables, where it stops being a fierce condiment and starts being the thing that ties the table together.","Jeow mak len keeps 4 days refrigerated in a sealed jar and the flavour deepens after the first day as the char settles into the tomato. Bring it back to room temperature before serving; straight from the fridge it tastes flat and the smoke goes muted. It does not freeze well, since the tomatoes weep on thawing and the texture turns watery. If it separates in the jar, just stir it back together — that is normal for a pounded dip with no emulsifier.",[421,422,423,424],"Chars the vegetables directly over flame rather than roasting them, which is the difference between jeow and a tomato sauce.","Pounds rather than blends, so the dip stays chunky enough to cling to a lump of sticky rice.","Seasoned to be eaten with plain rice, not straight off the spoon — the salt level is deliberate.","Ready in fifteen minutes from four things most kitchens already have.",[426,427,428],"Gas burner with tongs, or a heavy dry pan","Mortar and pestle","Small bowl for serving",{"fat":9,"carbs":430,"fiber":431,"sugar":432,"sodium":433,"protein":431,"calories":434,"estimated":8},8,2,5,620,45,[436,437],"Sticky rice, first and foremost — the dip exists to be scooped with it","Grilled chicken or pork, raw cabbage, cucumber, long beans and blanched greens",[439,442,445],{"name":440,"description":441},"Jeow mak keua","The eggplant version, made by charring whole aubergines until collapsed, then pounding the smoky flesh with the same aromatics. Softer and creamier.",{"name":443,"description":444},"Jeow bong","The Luang Prabang speciality: a dark, sweet-hot paste of dried chile, galangal and strips of dried buffalo skin, cooked down and jarred.",{"name":446,"description":447},"Jeow mak len with padaek","A funkier version with a spoonful of fermented fish sauce pounded in, which deepens the dip considerably and takes it further from a salsa.",[449,455,459,462,465,470,474,478,481],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},6,"tomato","ripe plum or vine tomatoes, whole and unpeeled","piece","To char",{"qty":430,"ref":456,"name":457,"unit":458,"group":454},"garlic","garlic cloves, unpeeled","clove",{"qty":460,"name":461,"unit":453,"group":454},4,"shallots, unpeeled",{"qty":432,"ref":463,"name":464,"unit":453,"group":454},"thai-chili","bird's eye chiles",{"qty":466,"name":467,"unit":468,"group":469},0.5,"fine salt","tsp","For the dip",{"qty":431,"ref":471,"name":472,"unit":473,"group":469},"fish-sauce","fish sauce","tbsp",{"qty":475,"ref":476,"name":477,"unit":453,"group":469},1,"lime","lime, juiced",{"qty":460,"ref":479,"name":480,"unit":473,"group":469},"cilantro","coriander leaves and stems, finely chopped",{"qty":431,"ref":482,"name":483,"unit":453,"group":469},"scallions","spring onions, thinly sliced",[485,490,494,497,501,505,508],{"tip":486,"text":487,"title":488,"timerSeconds":489},"Chiles blacken fastest — pull them a minute or two before the rest.","Set the unpeeled garlic, shallots and chiles directly on a gas burner grate or in a dry heavy pan over high heat. Turn them with tongs for 5–6 minutes, until the skins are blistered and blackened in patches and they smell sweet and smoky. Remove and set aside.","Char the aromatics",330,{"text":491,"title":492,"timerSeconds":493},"Char the whole tomatoes the same way for 8–10 minutes, turning, until the skins split, blister and go black in places and the flesh has visibly slumped. Some juice will run and that is fine.","Char the tomatoes",540,{"text":495,"title":496},"Squeeze the garlic and shallots out of their skins. Slip most of the tomato skins off but leave a few blackened pieces in — they carry the smoke. Discard the chile stems.","Peel and prep",{"text":498,"title":499,"timerSeconds":500},"Pound the chiles, garlic, shallots and salt in a mortar until they collapse into a rough, wet paste with no whole cloves remaining, about a minute of firm work.","Pound the base",60,{"tip":502,"text":503,"title":504},"Chunky is functional, not rustic styling — smooth jeow slides off sticky rice.","Add the charred tomatoes a couple at a time and pound with lighter strokes, turning the mixture from the bottom, until you have a chunky sauce with visible pieces of tomato rather than a smooth purée.","Add the tomatoes",{"text":506,"title":507},"Stir in the fish sauce and lime juice, then fold through the coriander and spring onion. Taste it on a pinch of plain rice and adjust the salt and chile from there.","Season and finish",{"text":509,"title":510},"Spoon into a small bowl and set it in the middle of the table with a basket of sticky rice, grilled meat and a plate of raw vegetables for dipping. Serve at room temperature, not chilled.","Serve at the table","jeh-oh mahk len",[513,517,521],{"note":514,"swap":515,"original":516},"Slower and slightly less smoky, but it works. An oven grill is the third choice and gives the mildest result.","A dry cast-iron pan over high heat, turning until blackened in patches","Open flame charring",{"note":518,"swap":519,"original":520},"Makes the dip vegan. It loses some savoury depth, so add a little more lime and a scrap of charred spring onion to compensate.","Light soy sauce plus a pinch of salt","Fish sauce",{"note":522,"swap":523,"original":524},"Use roughly twice the volume of the larger, milder chiles, and remember that charring softens their heat noticeably.","Red serrano or Fresno chiles, or dried chile flakes toasted in the pan","Bird's eye chiles","jeow-mak-len","Jeow Mak Len (Lao Roasted Tomato Chili Dip)","Jeow Mak Len","ແຈ່ວໝາກເລັ່ນ","Jaew mak len","laos","Nationwide",15,"easy",[535,536],"sauce","appetizer",[538,539],"dairy-free","gluten-free",[451,456,463,471,479],[542,545,547,549],{"alt":543,"src":544},"Bowl of smoky Lao roasted tomato chili dip flecked with charred skin, coriander and chile beside sticky rice","\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero.jpg",{"alt":543,"src":546},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-16x9.jpg",{"alt":543,"src":548},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-4x3.jpg",{"alt":543,"src":550},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-1x1.jpg",[552,553,554,555,556,557],"jeow mak len","lao chili dip","roasted tomato dip","jaew","sticky rice dip","charred tomato","2026-08-20","dishroute-kitchen","Tomatoes, garlic, shallots and chiles charred whole over open flame, then pounded rough with fish sauce and coriander into the smoky dip sticky rice was made for.",{"en":562},"\u002Frecipe\u002Fjeow-mak-len",{"items":564,"total":846,"page":475,"limit":847,"hasMore":848},[565,575,608,639,673,703,731,760,790,819],{"slug":525,"title":526,"shortTitle":527,"nativeName":528,"romanized":529,"countrySlug":530,"region":531,"baseServings":450,"prepMinutes":432,"cookMinutes":532,"difficulty":533,"course":566,"diet":567,"mainIngredients":568,"images":569,"keywords":574,"publishedAt":558,"updatedAt":558,"authorSlug":559},[535,536],[538,539],[451,456,463,471,479],[570,571,572,573],{"alt":543,"src":544},{"alt":543,"src":546},{"alt":543,"src":548},{"alt":543,"src":550},[552,553,554,555,556,557],{"slug":576,"title":577,"shortTitle":578,"nativeName":579,"romanized":580,"countrySlug":530,"region":581,"baseServings":460,"prepMinutes":434,"cookMinutes":582,"restMinutes":532,"difficulty":583,"course":584,"diet":587,"mainIngredients":588,"images":591,"keywords":601,"publishedAt":558,"updatedAt":558,"authorSlug":559},"khao-piak-sen","Khao Piak Sen (Lao Hand-Cut Rice Noodle Chicken Soup)","Khao Piak Sen","ເຂົ້າປຽກເສັ້ນ","Khao piak sen","Vientiane",75,"hard",[585,586],"soup","main",[538,539],[589,590,456,476,479],"chicken","tapioca-starch",[592,595,597,599],{"alt":593,"src":594},"Bowl of Lao khao piak sen with thick hand-cut rice noodles, shredded chicken, fried garlic and spring onion","\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero.jpg",{"alt":593,"src":596},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-16x9.jpg",{"alt":593,"src":598},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-4x3.jpg",{"alt":593,"src":600},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-1x1.jpg",[602,603,604,605,606,607],"khao piak sen","lao noodle soup","hand-cut noodles","tapioca noodles","chicken soup","lao breakfast",{"slug":609,"title":610,"shortTitle":611,"nativeName":612,"romanized":613,"countrySlug":530,"region":581,"baseServings":460,"prepMinutes":614,"cookMinutes":615,"difficulty":616,"course":617,"diet":618,"mainIngredients":619,"images":623,"keywords":633,"publishedAt":558,"updatedAt":558,"authorSlug":559},"khao-poon","Khao Poon (Lao Coconut Curry Rice Vermicelli)","Khao Poon","ເຂົ້າປຸ້ນ","Khao poun",35,40,"medium",[586],[538,539],[620,621,589,622,476],"rice-noodles","coconut-milk","lemongrass",[624,627,629,631],{"alt":625,"src":626},"Bowl of Lao khao poon with rice vermicelli, red coconut curry broth, shredded cabbage, banana flower and herbs","\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero.jpg",{"alt":625,"src":628},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-16x9.jpg",{"alt":625,"src":630},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-4x3.jpg",{"alt":625,"src":632},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-1x1.jpg",[634,603,635,636,637,638],"khao poon","coconut curry","rice vermicelli","banana flower","lao",{"slug":640,"title":641,"shortTitle":642,"nativeName":643,"romanized":644,"countrySlug":530,"region":531,"baseServings":430,"prepMinutes":615,"cookMinutes":645,"restMinutes":646,"difficulty":616,"course":647,"diet":650,"mainIngredients":653,"images":656,"keywords":666,"publishedAt":558,"updatedAt":558,"authorSlug":559},"khao-tom-mat","Khao Tom Mat (Lao Banana Sticky Rice Parcels)","Khao Tom Mat","ເຂົ້າຕົ້ມມັດ","Khao tom mat",70,240,[648,649],"dessert","snack",[651,652,539,538],"vegetarian","vegan",[654,621,655],"sticky-rice","banana",[657,660,662,664],{"alt":658,"src":659},"Lao banana leaf parcels of coconut sticky rice, one unwrapped to show glossy rice around a piece of banana","\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero.jpg",{"alt":658,"src":661},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-16x9.jpg",{"alt":658,"src":663},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-4x3.jpg",{"alt":658,"src":665},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-1x1.jpg",[667,668,669,670,671,672],"khao tom mat","sticky rice parcels","banana leaf","lao dessert","coconut sticky rice","steamed rice cake",{"slug":674,"title":675,"shortTitle":676,"nativeName":677,"romanized":678,"countrySlug":530,"region":531,"baseServings":460,"prepMinutes":679,"cookMinutes":680,"difficulty":533,"course":681,"diet":682,"mainIngredients":683,"images":686,"keywords":696,"publishedAt":558,"updatedAt":558,"authorSlug":559},"lao-larb","Lao Larb (Minced Meat Salad with Toasted Rice Powder)","Lao Larb","ລາບ","Laap",20,12,[586],[538,539],[684,654,685,476,471],"ground-pork","mint",[687,690,692,694],{"alt":688,"src":689},"Lao pork larb in a bowl with mint, coriander, sliced shallots and toasted rice powder, sticky rice basket beside it","\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero.jpg",{"alt":688,"src":691},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-16x9.jpg",{"alt":688,"src":693},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-4x3.jpg",{"alt":688,"src":695},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-1x1.jpg",[697,698,638,699,700,701,702],"larb","laap","minced pork salad","toasted rice powder","sticky rice","herb salad",{"slug":704,"title":705,"shortTitle":706,"nativeName":707,"romanized":708,"countrySlug":530,"region":709,"baseServings":460,"prepMinutes":710,"cookMinutes":710,"difficulty":616,"course":711,"diet":712,"mainIngredients":714,"images":717,"keywords":727,"publishedAt":558,"updatedAt":558,"authorSlug":559},"mok-pa","Mok Pa (Lao Steamed Fish in Banana Leaf)","Mok Pa","ໝົກປາ","Mok pa","Mekong river provinces",30,[586],[538,539,713],"pescatarian",[715,716,622,654,471],"white-fish","dill",[718,721,723,725],{"alt":719,"src":720},"Opened banana leaf parcel of Lao steamed fish with dill, spring onion and chile beside a basket of sticky rice","\u002Fimages\u002Frecipes\u002Fmok-pa\u002Fhero.jpg",{"alt":719,"src":722},"\u002Fimages\u002Frecipes\u002Fmok-pa\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fmok-pa\u002Fhero-4x3.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fmok-pa\u002Fhero-1x1.jpg",[728,729,669,638,716,622,730],"mok pa","steamed fish","river fish",{"slug":732,"title":733,"shortTitle":734,"nativeName":735,"romanized":736,"countrySlug":530,"region":581,"baseServings":460,"prepMinutes":710,"cookMinutes":737,"restMinutes":679,"difficulty":616,"course":738,"diet":739,"mainIngredients":740,"images":744,"keywords":754,"publishedAt":558,"updatedAt":558,"authorSlug":559},"nam-khao","Nam Khao (Lao Crispy Rice Salad with Fermented Pork)","Nam Khao","ແໜມເຂົ້າ","Naem khao",25,[536,586],[538],[741,684,742,476,743],"jasmine-rice","peanuts","curry-paste",[745,748,750,752],{"alt":746,"src":747},"Lao crispy rice salad with shattered fried rice, shredded fermented pork, peanuts and herbs beside lettuce leaves","\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero.jpg",{"alt":746,"src":749},"\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero-16x9.jpg",{"alt":746,"src":751},"\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero-4x3.jpg",{"alt":746,"src":753},"\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero-1x1.jpg",[755,756,757,758,638,759],"nam khao","crispy rice salad","fermented pork","naem khao","fried rice balls",{"slug":761,"title":762,"shortTitle":763,"nativeName":764,"romanized":765,"countrySlug":530,"region":766,"baseServings":460,"prepMinutes":710,"cookMinutes":500,"difficulty":616,"course":767,"diet":768,"mainIngredients":769,"images":773,"keywords":783,"publishedAt":558,"updatedAt":558,"authorSlug":559},"or-lam","Or Lam (Luang Prabang Herb and Eggplant Stew)","Or Lam","ເອາະຫຼາມ","Aw lam","Luang Prabang",[586],[538,539],[589,770,771,772,716],"eggplant","green-beans","dried-mushrooms",[774,777,779,781],{"alt":775,"src":776},"Thick Luang Prabang or lam stew with long beans, wood ear mushrooms, eggplant and fresh dill in a clay bowl","\u002Fimages\u002Frecipes\u002For-lam\u002Fhero.jpg",{"alt":775,"src":778},"\u002Fimages\u002Frecipes\u002For-lam\u002Fhero-16x9.jpg",{"alt":775,"src":780},"\u002Fimages\u002Frecipes\u002For-lam\u002Fhero-4x3.jpg",{"alt":775,"src":782},"\u002Fimages\u002Frecipes\u002For-lam\u002Fhero-1x1.jpg",[784,785,786,787,788,789,716],"or lam","aw lam","luang prabang","lao stew","sakhan","bitter eggplant",{"slug":791,"title":792,"shortTitle":793,"nativeName":794,"romanized":795,"countrySlug":530,"region":531,"baseServings":460,"prepMinutes":737,"cookMinutes":796,"restMinutes":646,"difficulty":533,"course":797,"diet":799,"mainIngredients":800,"images":802,"keywords":812,"publishedAt":558,"updatedAt":558,"authorSlug":559},"lao-ping-gai","Ping Gai (Lao Charcoal-Grilled Butterflied Chicken)","Ping Gai","ປີ້ງໄກ່","Ping kai",50,[798,586],"street-food",[538,539],[589,456,479,801,621],"black-pepper",[803,806,808,810],{"alt":804,"src":805},"Butterflied Lao grilled chicken with lacquered mahogany skin on a charcoal grill beside a bowl of sour dipping sauce","\u002Fimages\u002Frecipes\u002Flao-ping-gai\u002Fhero.jpg",{"alt":804,"src":807},"\u002Fimages\u002Frecipes\u002Flao-ping-gai\u002Fhero-16x9.jpg",{"alt":804,"src":809},"\u002Fimages\u002Frecipes\u002Flao-ping-gai\u002Fhero-4x3.jpg",{"alt":804,"src":811},"\u002Fimages\u002Frecipes\u002Flao-ping-gai\u002Fhero-1x1.jpg",[813,814,815,816,817,818],"ping gai","lao grilled chicken","charcoal grilled chicken","coriander root marinade","jeow som","lao street food",{"slug":820,"title":821,"shortTitle":822,"nativeName":823,"romanized":824,"countrySlug":530,"region":531,"baseServings":460,"prepMinutes":679,"cookMinutes":9,"difficulty":533,"course":825,"diet":827,"mainIngredients":828,"images":829,"keywords":839,"publishedAt":558,"updatedAt":558,"authorSlug":559},"tam-mak-hoong","Tam Mak Hoong (Lao Green Papaya Salad with Padaek)","Tam Mak Hoong","ຕໍາໝາກຫຸ່ງ","Tam mak hoong",[536,826],"side",[538,539],[476,456,451,471,463],[830,833,835,837],{"alt":831,"src":832},"Lao green papaya salad piled on a plate with tomato wedges, long beans and red chiles beside a clay mortar","\u002Fimages\u002Frecipes\u002Ftam-mak-hoong\u002Fhero.jpg",{"alt":831,"src":834},"\u002Fimages\u002Frecipes\u002Ftam-mak-hoong\u002Fhero-16x9.jpg",{"alt":831,"src":836},"\u002Fimages\u002Frecipes\u002Ftam-mak-hoong\u002Fhero-4x3.jpg",{"alt":831,"src":838},"\u002Fimages\u002Frecipes\u002Ftam-mak-hoong\u002Fhero-1x1.jpg",[840,841,842,843,844,845],"tam mak hoong","lao papaya salad","padaek","green papaya","som tam","mortar and pestle",10,24,false,1788563739784]