What´s in the Box?
Nowadays there are many entry points in to Laos. If you want to get directly to the Capital, you will arrive at Wattay International Airport.
If you haven’t already got a Visitors Visa for the country, you can get one at the airport on arrival (it is best to fill out the forms before you land to avoid the queues, and make sure you have US$ ready). You can download and print a pdf version of the Visa Application Form from the many Lao Embassy websites.
Lao Airlines operates 3 flights from Bangkok daily. The flight is quite short, so by the time you have settled in, the plane will be starting to make its descent in to Vientiane.
On board you can spend your time enjoying a birds-eye view the green lush Rice Paddies and Mountains. They also feed you.
“Ping Gai” and Sticky Rice!
Pity there was no Tomato Chutney (Jéow Mhak Lhen), that would have been perfect. ;)
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When you think about eating Frog, French style Frog Legs (Cuisses de Grenouilles) normally spring to mind, but the Lao also enjoy Frog, the Whole Frog, simply fried with Lime Leaves, Chilli and Garlic.
A perfect afternoon snack of Frog goes down well with a chilled Beerlao. :)
March 12th, 2008 at 2:40 am
i know how to make fried frog legs the typical way…but in Laos, they are darker. They are a deeper redish-brown….I would like to know how to make it like that, but not over cooking it. Regular fried frog just isn’t the same :( –i hope it’s not just old frying oil lol…they also taste better in Laos. Let me know if you can help me out :D
March 12th, 2008 at 3:35 am
Hi Amanda, I should think that it has a lot to do with the marinade. Light and Dark Soy Sauce adds a depth to fried foods.
The cooking Oil also matters a great deal. It would be expensive if restaurants changed their oils everyday, and I doubt that they do that in Vientiane.
It is strange that "simple foods" always seem to teaste better in Laos?. ;)