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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":430,"serveWith":437,"variations":440,"ingredients":450,"instructions":489,"pronunciation":520,"substitutions":521,"slug":534,"title":535,"shortTitle":536,"nativeName":537,"romanized":538,"countrySlug":539,"region":540,"baseServings":541,"prepMinutes":542,"cookMinutes":543,"restMinutes":544,"difficulty":545,"course":546,"diet":549,"mainIngredients":554,"images":555,"keywords":565,"publishedAt":572,"updatedAt":572,"authorSlug":573,"summary":574,"localeSlug":534,"alternates":575},[394,397,400,403,406],{"answer":395,"question":396},"Either the rice was not soaked long enough, or the parcel was tied too tightly for the grains to swell. Soak glutinous rice for at least four hours before cooking, pre-cook it in the coconut milk until sticky, and wrap the bundles snugly but with a little slack. Steaming longer will not fix rice that was never soaked.","Why is the rice in the middle of my parcel still hard?",{"answer":398,"question":399},"No. Glutinous rice, also sold as sweet or sticky rice, has a very different starch composition that makes it cohere into a solid, chewy block when steamed. Jasmine or long-grain rice stays as separate grains and the parcel will simply fall apart when you unwrap it.","Can I use regular rice instead of sticky rice?",{"answer":401,"question":402},"Dip them in a pan of boiling water for a few seconds until they darken and turn glossy, then pat them dry. Alternatively wipe them with oil and warm them in a dry pan or a low oven for a minute. The aim is pliability — a stiff leaf splits at the first fold and the parcel will leak.","How do I soften banana leaves without a gas flame?",{"answer":404,"question":405},"Much less sweet than most Western desserts. The sugar in the coconut milk is enough to season the rice rather than to make it a confection, and most of the sweetness comes from the ripe banana. If you want it sweeter, increase the sugar in the coconut milk slightly rather than adding anything to the filling.","How sweet is khao tom mat?",{"answer":407,"question":408},"It is festival and temple food, made in large batches for Buddhist merit-making ceremonies, Lao New Year in April and the boat racing festival. Because it keeps without refrigeration and needs no plate or cutlery, it is also everyday market food, sold from baskets in tied pairs as a snack or breakfast.","When is khao tom mat eaten in Laos?",[410,411,412,413,414,415],"Soak the sticky rice at least 4 hours, ideally overnight. Unsoaked grains will not soften properly inside a wrapped parcel, however long you steam them.","Cook the rice in the coconut milk only until it has absorbed most of the liquid and turned sticky but still raw in the centre — it finishes in the steamer.","Soften the banana leaves over a flame until they turn glossy and dark green, otherwise they crack along every fold.","Use bananas with brown speckles on the skin. Firm yellow fruit stays starchy and flavourless after an hour of steam.","Tie the parcels snug but not throttled: the rice needs about a fifth more room to swell as it cooks.","Let them cool at least 30 minutes before unwrapping. Hot from the steamer the rice is loose and sticks to the leaf; cooled, it firms into a clean block.","🍌","Khao tom mat is a steamed sweet parcel: sticky rice simmered briefly in sweetened coconut milk until it drinks most of it, then packed around a piece of banana in a banana leaf, tied into a tight bundle and steamed for about an hour. The rice comes out translucent, glossy and just sweet, the banana soft and slightly wine-like, and the leaf gives everything a faint green tea aroma. It is eaten at room temperature with the fingers, unwrapped like a present, and it is more restrained than most sweets — the sugar is background, and the point is texture and the smell of the leaf.","This is festival and temple food. Khao tom mat is made in large batches for Buddhist merit-making ceremonies, for Lao New Year in April, and for the boat racing festival, when families need something sweet that travels without a plate and keeps for a day in the heat. The parcel is the packaging: banana leaf costs nothing where bananas grow, needs no washing up, and protects the contents well enough that vendors sell the bundles from baskets by the roadside.\n\nWrapped steamed rice cakes recur right across Southeast and East Asia — Vietnamese bánh tét, Filipino suman, Thai khao tom mat, Chinese zongzi — and the family resemblance is not accidental. All of them solve the same problem in the same way with the same materials, and each culture has taken the idea somewhere different: savoury and pork-filled in some, sweet and coconut-heavy in others, tetrahedral or cylindrical or flat depending on the local folding habit. Claiming the Lao version as the source of any of the others would be nonsense; they are parallel answers, and the Lao one leans sweet, small and banana-centred.\n\nThe practical craft is in the wrapping and the tying. A loose parcel lets water in and you get soggy rice; too tight and the grains have no room to swell, so the centre stays hard. The bundles are traditionally tied in pairs with strips of banana leaf or bamboo, which is partly convenience and partly so they can be hung from a pole and carried. Mung beans are optional and common — soaked and steamed, they add a soft, faintly nutty layer against the banana. Use ripe bananas with brown flecks; underripe fruit stays starchy and tastes of nothing after steaming, which is the most common way this goes wrong.","The parcels keep 2 days at room temperature and 5 days refrigerated, still wrapped, which is exactly what they were designed for. Cold rice goes hard, so re-steam refrigerated parcels for 10 minutes or microwave them in the leaf for a minute to bring the softness back. They freeze well for up to 2 months: steam from frozen for about 20 minutes. Do not unwrap before storing — the leaf is what stops the rice drying out.",[421,422,423,424],"Pre-cooks the rice in coconut milk before wrapping, so it steams evenly instead of leaving a hard core.","Gives clear folding and tying instructions, which is where most first attempts leak.","Specifies genuinely ripe bananas and explains why underripe fruit ruins the parcel.","Naturally vegan and gluten-free without substituting anything away.",[426,427,428,429],"Large steamer","Kitchen string or strips of banana leaf","Heavy saucepan","Tongs for softening leaves",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"protein":435,"calories":436,"estimated":8},11,68,3,20,6,390,[438,439],"Strong Lao coffee with condensed milk, the standard morning pairing","A little extra thick coconut cream and toasted sesame for spooning over the unwrapped parcel",[441,444,447],{"name":442,"description":443},"With black sticky rice","Made with a mix of black and white glutinous rice, which turns the parcel deep purple and adds a nuttier, chewier bite.",{"name":445,"description":446},"Khao tom nam yoi","A savoury cousin filled with pork belly and mung beans rather than banana, seasoned with black pepper and salt instead of sugar.",{"name":448,"description":449},"Sesame and coconut","Toasted sesame seeds and shredded fresh coconut worked through the rice before wrapping, for a version with more texture and less sweetness.",[451,457,462,466,470,473,478,483],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},500,"sticky-rice","glutinous sticky rice, soaked at least 4 hours and drained","g","For the rice",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},400,"coconut-milk","full-fat coconut milk","ml",{"qty":463,"ref":464,"name":465,"unit":455,"group":456},100,"brown-sugar","palm sugar or light brown sugar",{"qty":467,"name":468,"unit":469,"group":456},1,"fine salt","tsp",{"qty":463,"name":471,"unit":455,"group":472,"optional":8},"split mung beans, soaked 2 hours and steamed until tender","For the filling",{"qty":474,"ref":475,"name":476,"unit":477,"group":472},4,"banana","ripe bananas, peeled and halved lengthways then crossways","piece",{"qty":479,"name":480,"note":481,"unit":477,"group":482},16,"banana leaf rectangles, about 20 by 30 cm","or foil — see substitutions","For wrapping",{"qty":484,"ref":485,"name":486,"unit":487,"group":488,"optional":8},2,"sesame-seeds","toasted sesame seeds","tbsp","To serve",[490,495,499,502,506,509,513,517],{"tip":491,"text":492,"title":493,"timerSeconds":494},"Stir from the bottom throughout — coconut sugar catches and scorches quickly on a thin pan.","Warm the coconut milk with the sugar and salt in a heavy pan until the sugar dissolves, then add the drained rice. Cook over low heat for 12–15 minutes, stirring often, until the rice has drunk almost all the liquid and clings together in a sticky mass but is still firm at the centre of each grain.","Cook the rice in coconut milk",840,{"text":496,"title":497,"timerSeconds":498},"Spread the rice on a tray and let it cool for 15 minutes, until you can handle it comfortably. Wrapping scalding rice softens the leaves too fast and makes them tear.","Cool the rice",900,{"text":500,"title":501},"Wipe each banana leaf rectangle and pass it over a gas flame or dip it in boiling water for a few seconds, until it darkens, turns glossy and goes limp. Pat dry and trim off any split edges.","Soften the leaves",{"tip":503,"text":504,"title":505},"Fully enclosed matters — exposed banana leaks sugar and glues the parcel to the leaf.","Lay two leaf rectangles crosswise, shiny side up. Spread a heaped tablespoon of rice into a rectangle, lay a piece of banana and a spoonful of mung beans down the centre, then cover with more rice so the fruit is fully enclosed.","Fill the parcels",{"text":507,"title":508},"Fold the long sides of the leaf over the filling to overlap, then fold both ends underneath to make a flat rectangular packet. Tie two parcels together back to back with string or a strip of leaf, snug but with a little give so the rice can swell.","Fold and tie",{"text":510,"title":511,"timerSeconds":512},"Stack the tied bundles in a large steamer, cover and steam over a steady boil for 60 minutes, topping up the water halfway. The parcels are done when the rice feels solid and springy through the leaf and the packets smell strongly of banana.","Steam",3600,{"text":514,"title":515,"timerSeconds":516},"Lift the parcels out and let them cool for at least 30 minutes. Unwrap one to check: the rice should be glossy, translucent and hold its shape in a clean block that pulls away from the leaf.","Cool before unwrapping",1800,{"text":518,"title":519},"Serve at room temperature, still in the leaf, letting everyone unwrap their own. Scatter toasted sesame seeds over the exposed rice, and offer a little extra coconut cream for spooning if you like.","Serve","kow tom maht",[522,526,530],{"note":523,"swap":524,"original":525},"Structurally fine but you lose the leaf aroma, which is a large part of the appeal here. Frozen banana leaves are inexpensive at Asian grocers and thaw in minutes.","Foil, or foil lined with baking paper","Banana leaf",{"note":527,"swap":528,"original":529},"The beans add a soft, mealy contrast rather than flavour. Plenty of Lao versions skip them entirely and nobody objects.","Omit them, or use a thin layer of black-eyed beans","Split mung beans",{"note":531,"swap":532,"original":533},"Plantain is firmer and less sweet; taro makes a savoury-leaning version that is also traditional in parts of the region.","Ripe plantain, or strips of taro","Fresh banana","khao-tom-mat","Khao Tom Mat (Lao Banana Sticky Rice Parcels)","Khao Tom Mat","ເຂົ້າຕົ້ມມັດ","Khao tom mat","laos","Nationwide",8,40,70,240,"medium",[547,548],"dessert","snack",[550,551,552,553],"vegetarian","vegan","gluten-free","dairy-free",[453,459,475],[556,559,561,563],{"alt":557,"src":558},"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":557,"src":560},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-16x9.jpg",{"alt":557,"src":562},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-4x3.jpg",{"alt":557,"src":564},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-1x1.jpg",[566,567,568,569,570,571],"khao tom mat","sticky rice parcels","banana leaf","lao dessert","coconut sticky rice","steamed rice cake","2026-08-20","dishroute-kitchen","Coconut sticky rice wrapped around a length of banana and mung beans in a banana leaf, tied and steamed until the rice turns glossy and takes the fruit's perfume.",{"en":576},"\u002Frecipe\u002Fkhao-tom-mat",{"items":578,"total":861,"page":467,"limit":862,"hasMore":863},[579,615,650,678,688,717,745,774,805,834],{"slug":580,"title":581,"shortTitle":582,"nativeName":583,"romanized":584,"countrySlug":539,"region":540,"baseServings":435,"prepMinutes":585,"cookMinutes":586,"difficulty":587,"course":588,"diet":591,"mainIngredients":592,"images":598,"keywords":608,"publishedAt":572,"updatedAt":572,"authorSlug":573},"jeow-mak-len","Jeow Mak Len (Lao Roasted Tomato Chili Dip)","Jeow Mak Len","ແຈ່ວໝາກເລັ່ນ","Jaew mak len",5,15,"easy",[589,590],"sauce","appetizer",[553,552],[593,594,595,596,597],"tomato","garlic","thai-chili","fish-sauce","cilantro",[599,602,604,606],{"alt":600,"src":601},"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":600,"src":603},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-16x9.jpg",{"alt":600,"src":605},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-4x3.jpg",{"alt":600,"src":607},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-1x1.jpg",[609,610,611,612,613,614],"jeow mak len","lao chili dip","roasted tomato dip","jaew","sticky rice dip","charred tomato",{"slug":616,"title":617,"shortTitle":618,"nativeName":619,"romanized":620,"countrySlug":539,"region":621,"baseServings":474,"prepMinutes":622,"cookMinutes":623,"restMinutes":586,"difficulty":624,"course":625,"diet":628,"mainIngredients":629,"images":633,"keywords":643,"publishedAt":572,"updatedAt":572,"authorSlug":573},"khao-piak-sen","Khao Piak Sen (Lao Hand-Cut Rice Noodle Chicken Soup)","Khao Piak Sen","ເຂົ້າປຽກເສັ້ນ","Khao piak sen","Vientiane",45,75,"hard",[626,627],"soup","main",[553,552],[630,631,594,632,597],"chicken","tapioca-starch","lime",[634,637,639,641],{"alt":635,"src":636},"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":635,"src":638},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-16x9.jpg",{"alt":635,"src":640},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-4x3.jpg",{"alt":635,"src":642},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-1x1.jpg",[644,645,646,647,648,649],"khao piak sen","lao noodle soup","hand-cut noodles","tapioca noodles","chicken soup","lao breakfast",{"slug":651,"title":652,"shortTitle":653,"nativeName":654,"romanized":655,"countrySlug":539,"region":621,"baseServings":474,"prepMinutes":656,"cookMinutes":542,"difficulty":545,"course":657,"diet":658,"mainIngredients":659,"images":662,"keywords":672,"publishedAt":572,"updatedAt":572,"authorSlug":573},"khao-poon","Khao Poon (Lao Coconut Curry Rice Vermicelli)","Khao Poon","ເຂົ້າປຸ້ນ","Khao poun",35,[627],[553,552],[660,459,630,661,632],"rice-noodles","lemongrass",[663,666,668,670],{"alt":664,"src":665},"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":664,"src":667},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-4x3.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-1x1.jpg",[673,645,674,675,676,677],"khao poon","coconut curry","rice vermicelli","banana flower","lao",{"slug":534,"title":535,"shortTitle":536,"nativeName":537,"romanized":538,"countrySlug":539,"region":540,"baseServings":541,"prepMinutes":542,"cookMinutes":543,"restMinutes":544,"difficulty":545,"course":679,"diet":680,"mainIngredients":681,"images":682,"keywords":687,"publishedAt":572,"updatedAt":572,"authorSlug":573},[547,548],[550,551,552,553],[453,459,475],[683,684,685,686],{"alt":557,"src":558},{"alt":557,"src":560},{"alt":557,"src":562},{"alt":557,"src":564},[566,567,568,569,570,571],{"slug":689,"title":690,"shortTitle":691,"nativeName":692,"romanized":693,"countrySlug":539,"region":540,"baseServings":474,"prepMinutes":434,"cookMinutes":694,"difficulty":587,"course":695,"diet":696,"mainIngredients":697,"images":700,"keywords":710,"publishedAt":572,"updatedAt":572,"authorSlug":573},"lao-larb","Lao Larb (Minced Meat Salad with Toasted Rice Powder)","Lao Larb","ລາບ","Laap",12,[627],[553,552],[698,453,699,632,596],"ground-pork","mint",[701,704,706,708],{"alt":702,"src":703},"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":702,"src":705},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-4x3.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-1x1.jpg",[711,712,677,713,714,715,716],"larb","laap","minced pork salad","toasted rice powder","sticky rice","herb salad",{"slug":718,"title":719,"shortTitle":720,"nativeName":721,"romanized":722,"countrySlug":539,"region":723,"baseServings":474,"prepMinutes":724,"cookMinutes":724,"difficulty":545,"course":725,"diet":726,"mainIngredients":728,"images":731,"keywords":741,"publishedAt":572,"updatedAt":572,"authorSlug":573},"mok-pa","Mok Pa (Lao Steamed Fish in Banana Leaf)","Mok Pa","ໝົກປາ","Mok pa","Mekong river provinces",30,[627],[553,552,727],"pescatarian",[729,730,661,453,596],"white-fish","dill",[732,735,737,739],{"alt":733,"src":734},"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":733,"src":736},"\u002Fimages\u002Frecipes\u002Fmok-pa\u002Fhero-16x9.jpg",{"alt":733,"src":738},"\u002Fimages\u002Frecipes\u002Fmok-pa\u002Fhero-4x3.jpg",{"alt":733,"src":740},"\u002Fimages\u002Frecipes\u002Fmok-pa\u002Fhero-1x1.jpg",[742,743,568,677,730,661,744],"mok pa","steamed fish","river fish",{"slug":746,"title":747,"shortTitle":748,"nativeName":749,"romanized":750,"countrySlug":539,"region":621,"baseServings":474,"prepMinutes":724,"cookMinutes":751,"restMinutes":434,"difficulty":545,"course":752,"diet":753,"mainIngredients":754,"images":758,"keywords":768,"publishedAt":572,"updatedAt":572,"authorSlug":573},"nam-khao","Nam Khao (Lao Crispy Rice Salad with Fermented Pork)","Nam Khao","ແໜມເຂົ້າ","Naem khao",25,[590,627],[553],[755,698,756,632,757],"jasmine-rice","peanuts","curry-paste",[759,762,764,766],{"alt":760,"src":761},"Lao crispy rice salad with shattered fried rice, shredded fermented pork, peanuts and herbs beside lettuce leaves","\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero.jpg",{"alt":760,"src":763},"\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero-16x9.jpg",{"alt":760,"src":765},"\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero-4x3.jpg",{"alt":760,"src":767},"\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero-1x1.jpg",[769,770,771,772,677,773],"nam khao","crispy rice salad","fermented pork","naem khao","fried rice balls",{"slug":775,"title":776,"shortTitle":777,"nativeName":778,"romanized":779,"countrySlug":539,"region":780,"baseServings":474,"prepMinutes":724,"cookMinutes":781,"difficulty":545,"course":782,"diet":783,"mainIngredients":784,"images":788,"keywords":798,"publishedAt":572,"updatedAt":572,"authorSlug":573},"or-lam","Or Lam (Luang Prabang Herb and Eggplant Stew)","Or Lam","ເອາະຫຼາມ","Aw lam","Luang Prabang",60,[627],[553,552],[630,785,786,787,730],"eggplant","green-beans","dried-mushrooms",[789,792,794,796],{"alt":790,"src":791},"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":790,"src":793},"\u002Fimages\u002Frecipes\u002For-lam\u002Fhero-16x9.jpg",{"alt":790,"src":795},"\u002Fimages\u002Frecipes\u002For-lam\u002Fhero-4x3.jpg",{"alt":790,"src":797},"\u002Fimages\u002Frecipes\u002For-lam\u002Fhero-1x1.jpg",[799,800,801,802,803,804,730],"or lam","aw lam","luang prabang","lao stew","sakhan","bitter eggplant",{"slug":806,"title":807,"shortTitle":808,"nativeName":809,"romanized":810,"countrySlug":539,"region":540,"baseServings":474,"prepMinutes":751,"cookMinutes":811,"restMinutes":544,"difficulty":587,"course":812,"diet":814,"mainIngredients":815,"images":817,"keywords":827,"publishedAt":572,"updatedAt":572,"authorSlug":573},"lao-ping-gai","Ping Gai (Lao Charcoal-Grilled Butterflied Chicken)","Ping Gai","ປີ້ງໄກ່","Ping kai",50,[813,627],"street-food",[553,552],[630,594,597,816,459],"black-pepper",[818,821,823,825],{"alt":819,"src":820},"Butterflied Lao grilled chicken with lacquered mahogany skin on a charcoal grill beside a bowl of sour dipping 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