Kaipen

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Kaipen, is a Laotian food made of fresh water green algae, vegetables and sesame seeds. Kaipen is made in the town of Luang Prabang in North Central Laos. During the hot dry months, when the river level is at its lowest, the green algae (kai) is gathered from the river bottom. It is washed in the river and then hung to dry. After a drying for a day, the kai is pounded and pressed into thin sheets along with vegetables which may include green onion, galangal, garlic and or tomato, and sprinkled with sesame seeds. The finished product resembles a large sheet of Japanese nori. Kaipen is rich in vitamins and minerals and tastes similar to nori, but is slightly more sweet, bitter and aromatic. Kaipen can be eaten by itself or used to flavor other foods. Flash-frying is the prefered method of preparation, after which it can be eaten like a potato chip. Eating fried kaipen while drinking a cold beerlao would be optimal. Many people in Laos also eat kaipen without prior cooking, although the safety of doing so could be questioned as it is a raw food. It doesn't seem to hurt them though. Markets in the United States are just beginning to cary kaipen, and it has become a sort of sensation with top end restaurants.