Talk:Laotian cuisine

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Most of the article was copyied from http://www.galanga.com/bookReview/dxayavong.html which is a copyright infringement. I removed all the paragraphs which have this problem. andy 08:08 Apr 16, 2003 (UTC)

I cut the statement that Lao cuising is from Northeast Thailand and Laos; my sources inform me that there are differences, although they are similar. I'll add something in the article to reflect that. Markalexander100 07:22, 27 Feb 2004 (UTC)

Pho is the Vietnamese name for a traditional, Southern style noodle soup, but Lao people, like their neighbours to the South and West, generally refer to it by its Teochew dialect name, gwadteow. Also, there is very very little difference between Lao and Isaan food, as most Isaan people are ethnic Lao residing in Thailand. ^NO WE DON'T, WE CALL IT PHO (pronounced fuh)^ btw, it should be written as laap in this article because it's about LAO CUISINE

Hmm I don't understand. Pho is not the same as gwadteow. Gwadteow just means noodles generaly pho would mean Vietnamese beef noodle soop. So Pho would fit under the subcatagory of gwadteow. Further I don't understand what that has to do with laap cuz that's an entirely different dish.

Once again people are confused because the Lao version of what is being referred to as Pho here is not pho at all to Vietnamese, but rather Vietnamese Hu Tieu. The same applies to the Cambodian Kuyteav. It's pretty obvious considering the etymology of the words.

[edit] Phak tam ye

Does anyone know what the Lao vegetable "phak tam ye" is? Badagnani 21:00, 8 November 2006 (UTC)

[edit] Khao kam

Can someone explain the rice wine called "khao kam" or "lao khao kam," which was described in the New York Times as "pink and fizzy"? Badagnani 22:49, 1 June 2007 (UTC)

[edit] Lao-Lao

There are some questions at the Lao-Lao article. Anyone with knowledge about this form of rice wine/liquor, please contribute there. Badagnani 22:17, 18 October 2007 (UTC)