In addition to red rice flowers like many other countries, in Laos there are yellow rice flowers. The flowers bloom in clusters, the flower is round and many petals, like a lanky flower, like a lantern that is upside down. The Indian ambassador flowers are scattered in the home garden as an ornamental, grown on the street. In Vientiane, this season is the golden color of the Indian ambassador. February, the tree begins to shed its leaves. From the spindly branches, bunches of flowers began to bloom. When they are in full bloom, hundreds of porcelain trees have created an impressive golden drawing of flowers running in the middle of the newly opened street. Passersby, many people stopped the car to take photos and videos as souvenirs. Another species of flower, which looks just like a yellow apricot in Vietnam, when it is in full bloom, is planted a lot in gardens, outside alley for decoration. The Laotians call it the Lo-Slot-Sa-Van flower, which means the flower expresses the dream of paradise. Noong-buc Street is impressed with rows of yellow flowers for 2 km. The yellow flowers proudly blooming against the blue sky of Laos. The splendid beauty of Solomon’s Litchi flowers against a white cloudy blue sky. The spindly branches with buds look like Yen Tu yellow apricot forests in spring. Lokkhe savan flowers bloom brilliantly like southern yellow apricot flowers but the flower is much larger. When the Lokhe savan flower blooms, it is also the time of young buds, giving the homeowner the hope of a happier and happier new year. In addition to red rice flowers (Moc Mien), there are many yellow rice flowers in Laos. From the streets to offices, temples. From March, the trees are deciduous, and the flowers begin to bloom. From March, golden rice flowers bloom in clusters, resembling lanterns. The yellow-orange color of the lotus flower also contributes to the impression of a few kilometers in front of the Lao National Stadium. The flower is orange-yellow, like a speck of fire in the white and blue sky. These bright yellow flowery walls always make Vientiane streets more brilliant in the sun./.

Lao cuisine has a style similar to that of neighboring countries Cambodia and Thailand. However, Lao cuisine has its own distinctive styles because of the blend of spicy, sour and sweet, neutralized with herbs to make a difference and appeal only in Laos. Lao cuisine has many specialties such as Tam Mak Houng, also known as papaya salad, sausage, bamboo shoot soup, grilled fish, sticky rice … of which Tam Mak Houng is famous and loved in the country of Trieu Voi . For Lao people, Tam Mak Houng is never lacking, especially in the traditional Lao rice tray, this dish has penetrated the culinary culture of the Lao people and always makes an impression. unforgettable for the first time visitors enjoy. In Laos, you can easily find this dish everywhere, in idyllic markets, sidewalk stalls to luxury restaurants. Tam Mak Houng (papaya salad). Photo: esabai.com The preparation of this dish is quite similar to the papaya salad in Vietnam, but the delicate blending of traditional Lao ingredients, the unique flavor, sophisticated processing has created a dish. Tam Mak Houng is characteristic and unforgettable. To process Tam Mak Houng, the main ingredients include: papaya, garlic, chili, tomato, lemon, sugar, noodles, shrimp paste, fish sauce … First, for the best Tam Mak Houng, the selection of papaya is very important, papaya must be green, not too young and not too ripe. Then shredded, but to make Tam Mak Houng more delicious, mince around the papaya and slice it thin. Next, add a few cloves of garlic, some chili, lemon juice, a little sugar, and seasoning noodles in a mortar to blend the spices together. Then, put the papaya, sliced ​​tomatoes and fish sauce into the bowl and pound immediately, to prepare the delicious Tam Mak Houng, the processor must pound with the right force, not too hard, not too light, too strong, too strong will lose. go crispy, and lightly pounding the spices, which do not penetrate the papaya fibers, so the processing is extremely important, requiring meticulousness, carefulness when seasoning and craftsmanship, if there is no agility With the taste, it is difficult to properly prepare this dish. The fish sauce used to make Tam Mak Hung is also called “Pa Det”, so the smell is quite heavy, but when mixed with papaya and spices, it is very fragrant and attractive, but if you are not used to the taste of fish sauce, it can be replaced. with normal fish sauce and the spicy, sour, and sweetness can be adjusted according to the preferences of the enjoyers. Tam Mak Hung is used to drink beer or eat with sticky rice. The aroma of spices and sourness of lemons, spicy chili, sweetness of sugar and salty taste of fish sauce will give each person a unique feeling. Tam Mak Hung is also eaten with herbs, peanuts, crispy pork skin … making anyone who has enjoyed this dish will remember forever.