The food of Laos is delicious and intriguing. The balance of flavours in dishes is different from that of the West and even neighbouring Thailand.
Historically, Lao food has often been regarded as essentially the same as Thai food. Some guidebooks still describe it this way. One reason for this misconception is the popularity and spread of Isaan cuisine in Thailand. This region of north-east Thailand was once Lao territory, and its food has retained many characteristics and dishes of Lao cuisine, for instance, grilled chicken, papaya salad, sticky rice.
An all new class of Relish Mama, join Chef Tracey Lister to explore the unique cuisine of Laos. You will learn about its distinctive flavours, bountiful fresh herbs and its everyday staple, steamed sticky rice.
- Tomato Jeow (A Lao dipping sauce)
- Green chilli and saw tooth coriander Jeow (A Lao dipping sauce)
- Lemongrass stalks pocketed with chicken and spring onions – lemongrass stalks, cleverly sliced along their length to create a pocket that is stuffed with minced chicken and spring onion, then dipped in beaten egg and fried until golden.
- Mushrooms and sticky rice steamed in banana leaf
- A sensational Fish, galangal and herb salad
About Tracy Lister
Chef Tracey Lister knows how to shop, cook and eat in South East Asia.
She has been living in Hanoi or visiting regularly for the last 16 years.
Tracey and her family returned to Hanoi in April 2008 and she opened Hanoi Cooking Centre.
The Hanoi Cooking Centre is a purpose-built cooking school.
In October 2008, Tracey and her husband released KOTO, a culinary journey through Vietnam. It has since sold over 9000 copies in Australia, Japan, U.K., U.S.A. and Vietnam. Their second book Vietnamese Street Food was released in 2011 and their third book Real Vietnamese Cooking was released early 2014 and Made in Vietnam in May 2017.
Tracey first came to live in Hanoi in 2000 after 15 years in the Melbourne restaurant scene and was determined to put her extensive hospitality experience to good use.
Her opportunity came in the form of KOTO, a grass-roots charity that helps street kids to free themselves from the poverty cycle through vocational training. As the project’s first chef/trainer, Tracey’s contribution to the KOTO training project was to transform disadvantaged young people into sought-after hospitality professionals.
Tracey’s time at KOTO allowed her to develop a deep appreciation of Vietnamese cuisine. Through research and professional relationships, Tracey has continued to explore the place of food in Vietnamese history and culture, from street stalls and market shopping to age-old family recipes and fine restaurants.