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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":431,"serveWith":438,"variations":441,"ingredients":451,"instructions":508,"pronunciation":540,"substitutions":541,"slug":554,"title":555,"shortTitle":556,"nativeName":557,"romanized":558,"countrySlug":559,"region":560,"baseServings":478,"prepMinutes":561,"cookMinutes":562,"restMinutes":516,"difficulty":563,"course":564,"diet":567,"mainIngredients":570,"images":571,"keywords":581,"publishedAt":588,"updatedAt":588,"authorSlug":589,"summary":590,"localeSlug":554,"alternates":591},[394,397,400,403,406],{"answer":395,"question":396},"It is the root of the coriander plant, sold attached to the bunch at Southeast Asian grocers. It tastes like a deeper, earthier concentration of coriander leaf and holds up to long cooking, which the leaves do not. If you cannot find it, use double the quantity of thick lower stems from a large bunch.","What is coriander root and where do I find it?",{"answer":398,"question":399},"Yes, and the result is good chicken, though not identical. Roast at 190°C for 45–50 minutes and finish under a hot grill for a few minutes to colour the skin. What you lose is the charcoal smoke, which is a real part of the dish and cannot be faked convincingly with smoked spices.","Can I make ping gai without a charcoal grill?",{"answer":401,"question":402},"Cook it over indirect heat with the coals banked to one side, skin side up, for most of the time, and only move it directly over the fire for the final few minutes. The coconut milk and fish sauce in the marinade contain sugars and proteins that colour quickly, so distance from the fire matters more than lowering the heat.","How do I stop the skin burning before the chicken is cooked?",{"answer":404,"question":405},"Overnight is ideal, around 12 hours. Four hours gives a noticeably shallower flavour but still works for a weekday. Do not go past 24 hours: the salt in the fish sauce starts curing the surface of the meat and the texture becomes firm and slightly hammy.","How long should I marinate the chicken?",{"answer":407,"question":408},"Jeow som is a thin Lao dipping sauce of lime juice, fish sauce, garlic, chile and coriander, sometimes with a little toasted rice powder. It is sour and sharp, and it is what cuts the richness of the grilled skin. The chicken is good without it, but at a Lao table it would never arrive alone.","What is jeow som and do I need it?",[410,411,412,413,414,415],"Score the thighs and drumsticks through to the bone in two or three places, so the thickest meat seasons properly and finishes at the same time as the breast.","Marinate overnight if you can. Four hours works, but the pepper and coriander root need time to travel past the surface.","Grill skin side up over indirect heat for most of the cook, then flip it over the coals for the last few minutes to blister the skin.","Baste with the leftover marinade only in the first half of cooking, so the raw coconut milk has time to cook through.","Pull the bird at 74°C in the thickest part of the thigh, then rest it 10 minutes — carving straight off the grill loses the juices.","If the skin is darkening faster than the meat cooks, move the bird further from the coals rather than turning the heat down; the sugars in the coconut milk burn quickly.","🔥","Ping gai is grilled chicken with a marinade that goes all the way to the bone. A whole bird is split flat, scored, and left overnight in a paste of pounded garlic, coriander root, white and black pepper and fish sauce, loosened with coconut milk that keeps the meat moist and helps the surface caramelise. It cooks slowly over low charcoal, skin side away from the heat for most of the time, and gets basted as it goes until the outside is mahogany and slightly sticky. The flavour is savoury and peppery rather than sweet or fiery — the chile arrives separately, in the sour dipping sauce served alongside.","Ping means grilled, and grilling is the default Lao cooking method for anything with a bone in it. Ping gai is sold from roadside stalls the length of the country: birds split and clamped between split-bamboo tongs, lined up over a long low charcoal trough, turned every few minutes for the best part of an hour. The bamboo clamp is genuinely useful rather than picturesque — it holds the flattened bird rigid so it can be flipped in one motion, and it keeps the skin from sagging into the fire.\n\nCoriander root is the ingredient most home cooks skip and should not. In Southeast Asian markets coriander is sold with the root attached, and the root has a deeper, earthier, more concentrated version of the leaf flavour that survives an hour over fire in a way the leaves never do. Together with white pepper and garlic it forms the base paste that shows up in a great deal of Lao and Thai grilling. If your coriander comes rootless, the thick lower stems are the next best thing, and worth using generously.\n\nA stall in Vientiane sells ping gai with a basket of sticky rice, a bag of tam mak hoong and a twist of jeow som — a thin, sour, garlicky chile sauce — and that combination is the standard Lao lunch, eaten with fingers, usually outdoors. This recipe assumes most people are working with a domestic grill or an oven rather than a charcoal trough, and it is worth being clear: an oven produces very good chicken, but not ping gai. What is missing is the smoke, and no amount of smoked paprika replaces it. If you have any way to finish the bird over live coals, even for the last ten minutes, take it.","Grilled chicken keeps 3 days refrigerated and is excellent cold, pulled off the bone into a salad. Reheat in a 180°C oven for 10–12 minutes rather than a microwave, which turns the skin rubbery. The raw marinated bird can sit in the fridge up to 24 hours, but no longer, because the fish sauce begins to cure the surface and the texture turns firm. Cooked meat stripped from the bones freezes for 2 months; the whole bird does not freeze well once grilled.",[421,422,423,424],"Pounds coriander root, garlic and pepper into a proper paste — the base that makes this taste Lao rather than generically grilled.","Butterflies and scores the bird so the marinade reaches the bone and the whole thing cooks evenly.","Uses indirect low heat for most of the cook, which prevents the coconut milk in the marinade from scorching.","Includes the jeow som dipping sauce, without which the chicken is only half the dish.",[426,427,428,429,430],"Mortar and pestle","Charcoal grill or oven","Poultry shears or a heavy knife","Meat thermometer","Basting brush",{"fat":432,"carbs":433,"fiber":434,"sodium":435,"protein":436,"calories":437,"estimated":8},35,5,1,1600,45,520,[439,440],"Sticky rice and tam mak hoong — the standard Lao roadside lunch","Jeow som, the thin sour chile dipping sauce made below",[442,445,448],{"name":443,"description":444},"Ping sin","The same marinade on strips of beef or buffalo, threaded onto skewers and grilled fast over high heat rather than slow over low.",{"name":446,"description":447},"Ping pa","Whole river fish stuffed with lemongrass and spring onion, salt-crusted and grilled upright on a skewer — the riverbank version of the same habit.",{"name":449,"description":450},"Ping gai with honey glaze","A modern stall variation brushing a thin honey and fish sauce glaze over the bird in the last five minutes for a darker lacquer.",[452,458,464,469,474,477,482,485,490,492,497,498,501,503,505],{"qty":453,"ref":454,"name":455,"unit":456,"group":457},1.5,"chicken","whole chicken, butterflied and scored","kg","For the chicken",{"qty":459,"ref":460,"name":461,"unit":462,"group":463},10,"garlic","garlic cloves","clove","For the marinade",{"qty":465,"ref":466,"name":467,"unit":468,"group":463},6,"cilantro","coriander roots, scrubbed, or 12 thick stems","piece",{"qty":470,"ref":471,"name":472,"unit":473,"group":463},2,"black-pepper","black peppercorns","tsp",{"qty":434,"ref":475,"name":476,"unit":473,"group":463},"white-pepper","white pepper",{"qty":478,"ref":479,"name":480,"unit":481,"group":463},4,"fish-sauce","fish sauce","tbsp",{"qty":434,"ref":483,"name":484,"unit":481,"group":463,"optional":8},"oyster-sauce","oyster sauce",{"qty":486,"ref":487,"name":488,"unit":489,"group":463},150,"coconut-milk","coconut milk","ml",{"qty":434,"name":491,"unit":473,"group":463},"fine salt",{"qty":493,"ref":494,"name":495,"unit":468,"group":496},3,"lime","limes, juiced","For the jeow som",{"qty":470,"ref":479,"name":480,"unit":481,"group":496},{"qty":478,"ref":499,"name":500,"unit":468,"group":496},"thai-chili","bird's eye chiles, finely chopped",{"qty":470,"ref":460,"name":502,"unit":462,"group":496},"garlic, finely minced",{"qty":493,"ref":466,"name":504,"unit":481,"group":496},"coriander leaves, finely chopped",{"qty":434,"ref":506,"name":507,"unit":473,"group":496,"optional":8},"sticky-rice","toasted sticky rice powder",[509,513,517,521,524,529,533,536],{"tip":510,"text":511,"title":512},"Keep the backbone for stock — it makes a better broth than the carcass will after grilling.","Cut down either side of the backbone with shears and remove it, then press the bird flat with the heel of your hand until the breastbone cracks. Slash the thighs and drumsticks to the bone in two or three places on each side.","Butterfly and score",{"text":514,"title":515,"timerSeconds":516},"Pound the garlic, coriander roots, black peppercorns, white pepper and salt in a mortar until you have a coarse green-grey paste, about 4 minutes. Stir in the fish sauce, oyster sauce and coconut milk.","Pound the marinade",240,{"text":518,"title":519,"timerSeconds":520},"Rub the marinade all over the chicken, pushing it deep into the scores and under the skin of the breast and thighs. Cover and refrigerate for at least 4 hours, ideally 12, turning once if you remember.","Marinate overnight",14400,{"text":522,"title":523},"Bank the coals to one side of the grill so you have a hot zone and a cool zone. You want a moderate fire — you should be able to hold your hand 15 cm above the cool side for six seconds.","Set up a two-zone fire",{"tip":525,"text":526,"title":527,"timerSeconds":528},"Stop basting halfway so the raw marinade has time to cook through.","Lay the bird skin side up on the cool side, cover if your grill has a lid, and cook for 35–40 minutes, basting with the leftover marinade for the first 20 minutes only and turning every ten.","Grill slowly, skin up",2280,{"text":530,"title":531,"timerSeconds":532},"Move the chicken skin side down over the hot zone for the final 4–6 minutes, watching closely, until the skin blisters and turns deep mahogany. Check that the thickest part of the thigh reads 74°C.","Finish over the coals",300,{"text":534,"title":535},"While the chicken rests, stir the lime juice, fish sauce, chopped chiles, garlic, coriander and toasted rice powder together. Taste: it should be aggressively sour and salty, since it is a dip and not a dressing.","Make the jeow som",{"text":537,"title":538,"timerSeconds":539},"Rest the bird for 10 minutes, then chop it through the bone into rough pieces with a heavy knife. Serve with the jeow som, sticky rice and green papaya salad, and eat with your hands.","Rest and chop",600,"ping guy",[542,546,550],{"note":543,"swap":544,"original":545},"Stems carry a good share of the same flavour. Leaves alone are too delicate and burn off within minutes on the grill.","The thick lower stems of a large bunch of coriander, doubled in quantity","Coriander root",{"note":547,"swap":548,"original":549},"The chicken will be excellent but not smoky. A handful of soaked wood chips in a foil packet under the oven grill helps a little, though not much.","Oven at 190°C for 45–50 minutes, then 5 minutes under a hot grill","Charcoal grill",{"note":551,"swap":552,"original":553},"Easier to handle and more forgiving on a home grill, since dark meat tolerates a wider window of doneness. Reduce cooking time to about 30 minutes.","Bone-in thighs and drumsticks","Whole butterflied chicken","lao-ping-gai","Ping Gai (Lao Charcoal-Grilled Butterflied Chicken)","Ping Gai","ປີ້ງໄກ່","Ping kai","laos","Nationwide",25,50,"easy",[565,566],"street-food","main",[568,569],"dairy-free","gluten-free",[454,460,466,471,487],[572,575,577,579],{"alt":573,"src":574},"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":573,"src":576},"\u002Fimages\u002Frecipes\u002Flao-ping-gai\u002Fhero-16x9.jpg",{"alt":573,"src":578},"\u002Fimages\u002Frecipes\u002Flao-ping-gai\u002Fhero-4x3.jpg",{"alt":573,"src":580},"\u002Fimages\u002Frecipes\u002Flao-ping-gai\u002Fhero-1x1.jpg",[582,583,584,585,586,587],"ping gai","lao grilled chicken","charcoal grilled chicken","coriander root marinade","jeow som","lao street food","2026-08-20","dishroute-kitchen","Butterflied chicken marinated in pounded garlic, coriander root, black pepper, fish sauce and coconut milk, then grilled slowly over low coals until the skin lacquers.",{"en":592},"\u002Frecipe\u002Flao-ping-gai",{"items":594,"total":459,"page":434,"limit":872,"hasMore":873},[595,625,656,685,718,748,776,804,835,845],{"slug":596,"title":597,"shortTitle":598,"nativeName":599,"romanized":600,"countrySlug":559,"region":560,"baseServings":465,"prepMinutes":433,"cookMinutes":601,"difficulty":563,"course":602,"diet":605,"mainIngredients":606,"images":608,"keywords":618,"publishedAt":588,"updatedAt":588,"authorSlug":589},"jeow-mak-len","Jeow Mak Len (Lao Roasted Tomato Chili Dip)","Jeow Mak Len","ແຈ່ວໝາກເລັ່ນ","Jaew mak len",15,[603,604],"sauce","appetizer",[568,569],[607,460,499,479,466],"tomato",[609,612,614,616],{"alt":610,"src":611},"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":610,"src":613},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-16x9.jpg",{"alt":610,"src":615},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-4x3.jpg",{"alt":610,"src":617},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-1x1.jpg",[619,620,621,622,623,624],"jeow mak len","lao chili dip","roasted tomato dip","jaew","sticky rice dip","charred tomato",{"slug":626,"title":627,"shortTitle":628,"nativeName":629,"romanized":630,"countrySlug":559,"region":631,"baseServings":478,"prepMinutes":436,"cookMinutes":632,"restMinutes":601,"difficulty":633,"course":634,"diet":636,"mainIngredients":637,"images":639,"keywords":649,"publishedAt":588,"updatedAt":588,"authorSlug":589},"khao-piak-sen","Khao Piak Sen (Lao Hand-Cut Rice Noodle Chicken Soup)","Khao Piak Sen","ເຂົ້າປຽກເສັ້ນ","Khao piak sen","Vientiane",75,"hard",[635,566],"soup",[568,569],[454,638,460,494,466],"tapioca-starch",[640,643,645,647],{"alt":641,"src":642},"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":641,"src":644},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-16x9.jpg",{"alt":641,"src":646},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-4x3.jpg",{"alt":641,"src":648},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-1x1.jpg",[650,651,652,653,654,655],"khao piak sen","lao noodle soup","hand-cut noodles","tapioca noodles","chicken soup","lao breakfast",{"slug":657,"title":658,"shortTitle":659,"nativeName":660,"romanized":661,"countrySlug":559,"region":631,"baseServings":478,"prepMinutes":432,"cookMinutes":662,"difficulty":663,"course":664,"diet":665,"mainIngredients":666,"images":669,"keywords":679,"publishedAt":588,"updatedAt":588,"authorSlug":589},"khao-poon","Khao Poon (Lao Coconut Curry Rice Vermicelli)","Khao Poon","ເຂົ້າປຸ້ນ","Khao poun",40,"medium",[566],[568,569],[667,487,454,668,494],"rice-noodles","lemongrass",[670,673,675,677],{"alt":671,"src":672},"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":671,"src":674},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-4x3.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-1x1.jpg",[680,651,681,682,683,684],"khao poon","coconut curry","rice vermicelli","banana flower","lao",{"slug":686,"title":687,"shortTitle":688,"nativeName":689,"romanized":690,"countrySlug":559,"region":560,"baseServings":691,"prepMinutes":662,"cookMinutes":692,"restMinutes":516,"difficulty":663,"course":693,"diet":696,"mainIngredients":699,"images":701,"keywords":711,"publishedAt":588,"updatedAt":588,"authorSlug":589},"khao-tom-mat","Khao Tom Mat (Lao Banana Sticky Rice Parcels)","Khao Tom Mat","ເຂົ້າຕົ້ມມັດ","Khao tom mat",8,70,[694,695],"dessert","snack",[697,698,569,568],"vegetarian","vegan",[506,487,700],"banana",[702,705,707,709],{"alt":703,"src":704},"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":703,"src":706},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-4x3.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-1x1.jpg",[712,713,714,715,716,717],"khao tom mat","sticky rice parcels","banana leaf","lao dessert","coconut sticky rice","steamed rice cake",{"slug":719,"title":720,"shortTitle":721,"nativeName":722,"romanized":723,"countrySlug":559,"region":560,"baseServings":478,"prepMinutes":724,"cookMinutes":725,"difficulty":563,"course":726,"diet":727,"mainIngredients":728,"images":731,"keywords":741,"publishedAt":588,"updatedAt":588,"authorSlug":589},"lao-larb","Lao Larb (Minced Meat Salad with Toasted Rice Powder)","Lao Larb","ລາບ","Laap",20,12,[566],[568,569],[729,506,730,494,479],"ground-pork","mint",[732,735,737,739],{"alt":733,"src":734},"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":733,"src":736},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-16x9.jpg",{"alt":733,"src":738},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-4x3.jpg",{"alt":733,"src":740},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-1x1.jpg",[742,743,684,744,745,746,747],"larb","laap","minced pork salad","toasted rice powder","sticky rice","herb salad",{"slug":749,"title":750,"shortTitle":751,"nativeName":752,"romanized":753,"countrySlug":559,"region":754,"baseServings":478,"prepMinutes":755,"cookMinutes":755,"difficulty":663,"course":756,"diet":757,"mainIngredients":759,"images":762,"keywords":772,"publishedAt":588,"updatedAt":588,"authorSlug":589},"mok-pa","Mok Pa (Lao Steamed Fish in Banana Leaf)","Mok Pa","ໝົກປາ","Mok pa","Mekong river 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