飛天小笨鯨

昨天第一次去吃寮國料理，點了牛肉湯粉、豬頸肉白咖哩飯、海鮮薄餅，寮國料理和自己印象中的東南亞料理不同，口味比較清淡，也不那麼辛辣，根據介紹說寮國料理更重視食材鮮味。

湯粉有點像是越南粉，但湯裡帶著一種清香，應該是某種植物香草的味道。白咖哩飯用竹編織的盤子盛裝著，非常有東南亞風情。

寮國的海鮮薄餅是受到法國可麗餅啟發，海鮮薄餅的蛋餅皮非常薄，上面堆滿了花枝、魚肉、蝦子、蛤，還有脆脆的蝦餅，非常好吃。

最後甜點是少少甜千層糕，是紅、綠、白三層的圓形糕點，比一般吃的斑斕椰汁千層糕多了一點水果的味道。最上面放著小片的芒果，味道很酸，但跟甜甜的糕點一起吃又是另一種酸甜滋味。

美味的寮國料理初次邂逅，也讓我對這個國家湧生好奇心。

Laos Cuisine

Last night, it was my first time eating Laos Cuisine. My colleague and I ordered beef rice noodle soup, pork neck white curry rice, and a seafood crepe. Laos cuisine tasted differently from my impression on Southeast Asian cuisine. It was light and not so hot. According to the introduction on the menu, Laos cuisine focuses more on fresh flavor of ingredients.

Rice noodle soup tasted like Vietnam’s Pho but with a fragrance of herb. The pork neck white curry rice was served on a bamboo-woven plate which shows the Southeast Asian character. The purple long grain rice is not what I am used to, but it really fitted the pork and savory sauce.

Laos crepe was inspired by French crepe. Cuttlefish, fish, shrimps and clams were piled up on the thin pancake as a small mountain.

It was delicious with crispy prawn crackers.

The dessert was Less Sugar Layer Cake which were three pieces round cake with red, green, white cake. It was like coconut pandan cake but with a little flavor of fruit.

On the top was sliced mango. The sour flavor mango with sweet cakes created another relish.

This was my first encounter with Laos cuisine and my curiosity about this country was triggered.