All sorts of spices and rices:
I was surprised to find shallots (and cook with them!) in Laos – they always seemed to be more of a European ingredient.
Baby aubergines were everywhere in Laos too – again, not what you would think of as a typical Asian ingredient! The ones above can be eaten raw and are served on the side of many dishes as a garnish meant to be eaten.
This is a spice I cannot remember the name of for the life of me but you grate it like nutmeg into your cooking. For our “Culinary Laap of Laos” we used crushed black peppercorns instead, as instructed by Joy at Tamarind restaurant.
And you know, just the staples – bread:
and canned goods:
So that wraps up my coverage of the Lao food markets – you are lucky as I think I have about 400 photos just from markets alone and I have tried hard to be selective! I hope you enjoy them and they take a little bit of the grey out of your day! There are more Laos posts (some of them are even not food related!) to come though, so stick around!