The Videos

All the LCTV presentations on one page.

Som Moo Dorn, first published on the 27th March 2008.

This recipe is for Som Moo made with pieces of Pork Belly.

2008 Internships, video for our 2008 Internships.

Boun That Luang, first published on the 15th December 2007.

Searching for Crispy Pork in the streets of Vientiane followed by an evening at the Boun That Luang.

Funnies and Bloopers, first published on the 30th October 2007

Outtakes and bloopers from past LCTV Videos.

Som Moo, first published on the 15th June 2007.

Recipe for our version of Som Moo, or Fermented Laotian Pork.

2007 Internships, video for our 2007 Internships.

Bamboo Salad, first published on the 5th June 2007.

Recipe for Laotian Style Bamboo Salad.

Yum Salad, first published on the 20th May 2007.

Recipe for Laotian Style Squid Salad.

Frog Leg Stew, first published on the 10th Arpil 2007.

Recipe for Laotian Stew “Aw” made with Frog Legs.

Mok Pa, first published on the 4th April 2007.

Recipe for Laotian Style Steamed Fish.

The Wild Side, first published on the 28th March 2007.

A look at what was on offer at a market in Vang Vieng.

Fried Fish, first published on the 25th March 2007.

A quick and easy recipe for Laotian Style Fried Fish.

Som Pak, first published on the 22nd March 2007.

Recipe for Laotian Style Soured (Fermented) Cabbage.

Duck Blood, first published on the 18th March 2007.

Duck Blood “Larb” being made in Vientiane.

Sao Noi Disco, first publsihed on the 23rd January 2007.

A look at Live (Jumping) Prawn Salad in Vientiane.

Laotian Style Roast Duck, first published on the 15th December 2006.

Our recipe for Laotian Style Roast (bbq) Duck.

Sushi Maki with Daikon Cutting Demo, first published on the 7th December 2006.

Recipe and technique for Sushi Maki and our Daikon Cutting Technique.

Bitter Melon Soup, first published on the 6th December 2006.

Recipe for Laotian Bitter Melon Soup.

Mushroom Garnish, first published on the 3rd December 2006.

A quick and easy way to make mushrooms in to attractive garnishes.

Stock Tip, first published on the 29th November 2006.

A quick tip on how to speed up tenderising meat in stock (broth).

Birds, first published on the 26th November 2006.

Getting birds ready for cooking.

King Crab, first publsihed on the 26th November 2006.

Getting King Crab legs ready for cooking.

Bonito Sashimi, first published on the 20th November 2006.

Getting Bonito Sashimi ready.

Sectioning Chicken, first published on the 15th November 2006.

How to cut (section) a whole chicken.

Sectioning Chicken 2, first published on the 15th November 2006.

A real time example of the above video.