![]() Laotians also often serve these extremely light stocks which consist of just water, salt, lemongrass, paa-dek, and maybe some galangal, simmered together with bones at most meals. If you want a really lemony stock, add lime leaves and squeeze a lime into it at the end. In the recipes below I have used meat and fish plus Southeast Asian herbs and vegetables to give then the appropriate perfume. However, since few of us can stay at home for a whole day to watch a stock pot these days you could make a quicker stock in advance and freeze it in bags. The stock is used as a base to enhance other flavours and ingredients. They are MUCH LIGHTER than a Western stocks and this is one of the keys to Lao cooking. ![]() Other herbs and additives tend to be added later to suit a particular recipe when it is being made. These are the ‘vital’ first ingredients as the aromatics counter the ‘smell’ of the meat or fish as I was often told. These stocks simmer uncovered for hours on end and simply consist of meat or fish bones, galangal or lemongrass (or both together) garlic and sometimes shallots. ![]() In Laos nothing is wasted in the kitchen and most people keep a stock pot simmering away in a corner somewhere. ![]()
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