Tamarind Cooking Class in Luang Prabang, Laos

Food in Laos is more distinctive than you might expect. Freshness is very important with everything prepared from scratch. Dishes are based on balance between sweet, sour, cooked, fresh, mild, bitter, salty and spicy. Herbs including galangal (similar to ginger) and lemongrass are commonly used. DAY CLASS Start early with a tour or the market…

Exploring Vietnamese Cuisine

KEY FEATURES OF VIETNAMESE CUISINE Vietnamese cuisine varies between the north and south with the changing landscape. Like much of Southeast Asia the aim is to balance spicy, salty, sour and sweet flavours. REGIONAL SPECIALTIES NORTHERN Northern dishes take influence from China. Expect more mild, herby flavours like northern Thai dishes. Soy features as much…

Exploring Thai Cuisine

KEY FEATURES OF THAI CUISINE RICE Like other Southeast Asian countries, eating is synonymous with eating rice. There are generally two cooking techniques used depending on the region and type of rice. Khao hom mali (Jasmine rice) fragrant long grain found in most western supermarkets and more favourably used in southern Thai cooking. Khao niao…

Exploring Lao Cuisine

KEY FEATURES Freshness is very important in Lao cooking with everything prepared from scratch. Dishes are based on balance between sweet, sour, cooked, fresh, mild, bitter, salty and spicy. Herbs including galangal (similar to ginger) and lemongrass are commonly used. A typical Lao table will include Khao Niaow (Sticky rice), a staple of any Lao…