Dayrecipe Food Community

In its traditional form, this classic Lao soup is made with noodles rolled out and cut to order for each bowl. It is still excellent made with dried rice noodles. You can substitute fish, chicken, or pork for the beef, but rice noodles are an essential ingredient. The Lao like a considerable amount of lime juice in their food—here a range is given so that you can flavor the soup to your taste.

Serves 4 as a main course.

INGREDIENTS

Makes 4 servings.

INGREDIENTS

• 1/2cup mayonnaise
• 2tablespoons minced green onions (white and green parts)
• 1teaspoon (or more) wasabi paste
• 2tablespoons teriyaki sauce
• 1tablespoon soy sauce
• 1tablespoon unseasoned rice vinegar
• 48-ounce tuna steaks (preferably ahi; each about 1 inch thick) vegetable oil

DIRECTIONS Whisk first 3 ingredients in small bowl to blend, adding more wasabi paste if desired. Cover and refrigerate.

Whisk teriyaki sauce, soy sauce, and rice vinegar in small bowl to blend. Place tuna steaks in resealable plastic bag. Add teriyaki mixture; seal bag. Turn bag to coat. Let stand at room temperature 30 minutes, turning bag occasionally.

Brush grill with vegetable oil. Prepare barbecue (medium-high heat). Drain tuna steaks. Grill tuna to desired doneness, about 4 minutes per side for medium. Top each tuna steak with about 2 tablespoons wasabi mayonnaise and serve.

Market tip: Wasabi paste can be found in the Asian foods section or at the sushi counter of most supermarkets.

Glutinous rice is distinctively aromatic and appealingly chewy. Before being steamed, it requires at least 3 hours of soaking (overnight is fine, too).

Serves 4.

INGREDIENTS

Mary deMuth of Rowlett, Texas, writes: “Because my husband is in a graduate program, we’ve been able to meet people from all over the world. It has been a great experience for our three children — and a chance for me to add to my recipe collection. We frequently have other students over for dinner, so I’m always learning new dishes.
Next year our family will be moving to southern France, and we’re very excited about the food we’ll have there. We hope to make many new friends who will share their Provençal specialties. “

Try these on grilled buns for a “burger” variation. Panko is available in the Asian foods section of most supermarkets.

Makes 8.

INGREDIENTS

• 1cup plus 1 tablespoon mayonnaise
• 6green onions (2 minced, 4 cut into 4-inch lengths)
• 1tablespoon fresh lemon juice
• 2teaspoons grated lemon peel1/4cup (packed) chopped fresh italian parsley
• 1 1/4pounds skinless salmon fillets, cut into 1-inch cubes
• 2tablespoons dijon mustard
• 1/2cup panko (japanese breadcrumbs) or fresh breadcrumbs made from crustless french bread
• 3/4teaspoon salt
• 3/4teaspoon ground black pepper
• olive oil

DIRECTIONS Whisk 1 cup mayonnaise, 2 minced green onions, lemon juice, and grated lemon peel in small bowl to blend. Season lemon mayonnaise to taste with salt and pepper and set aside.

Combine remaining 4 green onions and chopped parsley in food processor; blend until finely chopped. Add cubed salmon, Dijon mustard, and remaining 1 tablespoon mayonnaise. Using on/off turns, blend until salmon is coarsely chopped. Transfer salmon mixture to large bowl. Mix in breadcrumbs, 3/4 teaspoon salt, and 3/4 teaspoon ground black pepper. With moistened hands and using about 1/3 cupful for each, shape salmon mixture into 8 patties, each about 1/2 inch thick. Brush both sides of salmon cakes with olive oil.

Prepare barbecue (medium heat). Grill salmon cakes to desired doneness, about 3 minutes per side for medium. Divide patties among 4 plates. Serve lemon mayonnaise alongside.

This very typical Lao dish may also be made with fish, pork, beef, or, in Southeast Asian tradition, water
buffalo meat. While laap is often made with raw meat or fish, our chicken-based rendition is stir-fried, as it was when Lao cooks served it to us. A powder made from
toasted glutinous rice subtly flavors the dish.

Serves 4.

INGREDIENTS