Cajun cuisine is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.
Thai cuisine is the national cuisine of Thailand.
Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes : sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements, which are also based around a five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, papers and flour. Vietnamese cuisine is strongly influenced not only by the cuisines of neighboring China, Cambodia and Laos, but also by French cuisine due to French colonial rule over the region from 1887 to 1954.
Lao cuisine or Laotian cuisine is the national cuisine of Laos.
Laab / Larb is a type of Lao meat salad that is the national dish of Laos, along with green papaya salad and sticky rice. Laab in the Lao language is a noun that refers to meat or other flesh that has been finely chopped and pounded. It is also considered a food of good luck in both Laos and Thailand because it has homonyms that mean 'lucky' in both languages, derived from लाभ in Sanskrit. Laab is of Lao origin, but is also eaten in other regions, most prominently the neighboring former Lan Xang territory, or modern day Laos and the northeastern and northern areas of Thailand, Isan and Lanna where the Lao have extended their influence. Other local variants of laab also feature in the cuisines of the Tai peoples of Shan State, Burma, and Yunnan Province, China.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Jeow Bong or Jaew Bong also called Luang Prabang chili sauce is a sweet and savory Lao chili paste originating from Luang Prabang, Laos. Jeow Bong is made with sundried chilies, galangal, garlic, fish sauce and other ingredients commonly found in Laos. Its distinguishing ingredient, however, is the addition of shredded water buffalo or pork skin.
Chili sauce and chili paste are condiments prepared with chili peppers.
Different areas of the world have local variations on the hot dog, in the type of meat used, the condiments added, and its means of preparation.
Bánh cuốn is a Vietnamese dish originating from Northern Vietnam.
Hmong cuisine comprises the culinary culture of Hmong people, an Asian diaspora originally from China who are present today in countries across the world. Because Hmong people come from all over the world, their cuisine is a fusion of many flavors and histories in East and Southeast Asia, as well as modern diasporas in the Western world such as the United States. Most dishes are not unique to Hmong culture, but are rather served in a Hmong style developed during centuries of migration across cultures.
Lao sausage, also known as Laotian sausage or sai oua, refers to a popular type of Lao sausage made from coarsely chopped fatty pork seasoned with lemongrass, galangal, kaffir lime leaves, shallots, cilantro, chillies, garlic, salt, sticky rice and fish sauce. Lao sausage is a broad term used to describe the local variant of Lao-style sausages found in Laos, Northern, and Northeastern Thailand.
Nam phrik is a type of Thai spicy chili sauce typical of Thai cuisine. Usual ingredients for nam phrik type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or shrimp paste. In the traditional way of preparing these sauces, the ingredients are pounded together using a mortar and pestle, with either salt or fish sauce added to taste.
Khanom chin or Khanom jeen are fresh, thin rice noodles in Thai cuisine which are made from rice sometimes fermented for three days, boiled, and then made into noodles by extruding the resulting dough through a sieve into boiling water. Khanom chin is served in many kinds of stock: coconut milk, fish curry, and chilli.
Nem nướng is Vietnamese grilled pork sausage or grilled meatballs, and a popular Vietnamese food item, sometimes served as an individual appetizer or snack, or served with rice noodles or rice as a main course. Nem nướng is a specialty of Khánh Hòa Province . Nem nướng is a rustic dish, originating from Ninh Hoa, a northern district of Khanh Hoa province, about 30 km from the coastal city.
Red curry is a Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu.
Tom yum or tom yam is a family of hot and sour Thai soups. It is a soup that normally includes shrimp. The strong hot and sour flavors makes it very popular in Thai cuisine. The name "tom yam" is composed of two Thai words. Tom refers to the boiling process, while yam means 'mixed'.
Salads that are internationally known as Thai salads with a few exceptions fall into four main preparation methods. In Thai cuisine these are called yam, tam, lap and phla. A few other dishes can also be regarded as being a salad.
Yia Vang is a Hmong-American chef in Minneapolis, Minnesota.
