Vietnamese street food

In Vietnam, nibbling on mooncakes and sipping tea with loved ones is an essential part of the Mid-autumn Festival, or Tết Trung Thu. As long as we can remember, it is tradition to serve bánh nướng and bánh dẻo — golden baked mooncakes and soft sticky rice mooncakes — on the night of the harvest moon. If you are in Vietnam during this festival, you can experience the fun of your own mooncake celebration. Here is all you need to know about Vietnam’s mooncake tradition.

Thailand street food

Cambodia street food

The core difference between Thai green papaya salad and Laos green papaya salad is the liquid component of the recipe along with the topping.

Thai papaya salad, referred to as Som Tam, uses mainly fish sauce as the flavoring condiment and is generally topped with crushed roasted peanut. 

Laos papaya salad, referred to as Tam Mak Hoong, uses fermented crab dip (nam pu) and padaek as flavoring condiments

The classic green papaya salad is loved throughout southeast Asia in various forms, but the two most popular are the Thai and Lao style papaya salad. 

Padaek, sometimes known as padek, or Lao fish sauce or pla-ra in Thailand, is a traditional Lao condiment made from pickled or fermented fish that has been cured. It is thicker and more seasoned than the fish sauce more commonly seen throughout Thailand and Vietnam, often containing chunks of fish. The fermentation takes a long time, giving padaek an aroma similar to cheeses like Époisses.

Unlike other versions of fish sauce in Southeast Asia, padaek is made from freshwater fish, owing to the landlocked nature of the former kingdom of Lan Xang. Padaek is used in many dishes, most notably tam maak hoong, a spicy Lao papaya salad.

The core difference between Thai green papaya salad and Laos green papaya salad is the liquid component of the recipe along with the topping.

Thai papaya salad, referred to as Som Tam, uses mainly fish sauce as the flavoring condiment and is generally topped with crushed roasted peanut. 

Laos papaya salad, referred to as Tam Mak Hoong, uses fermented crab dip (nam pu) and padaek as flavoring condiments

The classic green papaya salad is loved throughout southeast Asia in various forms, but the two most popular are the Thai and Lao style papaya salad. 

Padaek, sometimes known as padek, or Lao fish sauce or pla-ra in Thailand, is a traditional Lao condiment made from pickled or fermented fish that has been cured. It is thicker and more seasoned than the fish sauce more commonly seen throughout Thailand and Vietnam, often containing chunks of fish. The fermentation takes a long time, giving padaek an aroma similar to cheeses like Époisses.

Unlike other versions of fish sauce in Southeast Asia, padaek is made from freshwater fish, owing to the landlocked nature of the former kingdom of Lan Xang. Padaek is used in many dishes, most notably tam maak hoong, a spicy Lao papaya salad.

In Laos, food is the most important activity throughout the day. In the local language, it is quite common for people to greet each other by immediately asking, “Have you eaten food?” (“Kin khao laeo bor?”). Food is often the topic of many conversations, especially when eating and sharing dishes between friends and family. Additionally, Lao people take great passion in sharing traditional dishes with curious travelers.

Laotian dishes are very similar to Thailand and Vietnam in terms of flavor and ingredients, which often consist of fresh herb, spices, noodles, and rice. Khao niaw (sticky rice) is a staple food among the Laotians. Traditionally steamed in a cone-shaped bamboo basket, the rice is then placed in a covered basket, where it is eaten by hand alongside spicy soup, and meat-based dishes. Eating in Laos is also a communal activity, where dishes are shared by all at the table.