Dish
Kaipen
Kaipen is a crispy snack that is made by drying river weed in the sun and then frying it in oil. The dish is typically served with a spicy dipping sauce made with chili peppers, garlic, and fish sauce. Kaipen is a popular street food in Laos and is often eaten as a snack or appetizer.
Origins and history
Kaipen has been a part of Lao cuisine for centuries. It is believed to have originated in the northern regions of the country, where river weed is abundant. The dish was traditionally made by drying the river weed in the sun and then frying it in oil. Today, kaipen is enjoyed throughout Laos and is often served at festivals and special occasions.
Dietary considerations
Gluten-free, Dairy-free
Variations
There are many variations of kaipen, including versions that are stuffed with pork or shrimp. Some recipes also call for the addition of spices like lemongrass and ginger.
Presentation and garnishing
Kaipen is typically served on a plate with the dipping sauce on the side. The dish is garnished with fresh herbs like cilantro and mint.
Tips & Tricks
To make the perfect kaipen, be sure to use fresh river weed and fry it in hot oil until crispy. The dipping sauce should be spicy and tangy, with a hint of sweetness from the fish sauce.
Side-dishes
Spicy dipping sauce
Drink pairings
Beer, Rice wine
Delicious Kaipen recipes
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