How to Harvest and Make Kaipen | Lao Food Crispy Riverweed | Travel In Laos

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt water

Soy sauce is lower in calories and can be easier to find.

sesame seeds

🥗Healthier: chia seeds

💰Cheaper: sunflower seeds

Chia seeds provide similar texture and health benefits.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers better health benefits.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used in a pinch.

Harvest seaweed (kai) from the Mekong River by gently washing it until clear neon green.

Sort through the harvested algae, separating soft and hard textures.

Tenderize the hard algae using a mallet and wooden board.

Cut the cleaned kai into small pieces, about 1 inch in size.

Place the cut kai on flat mesh strainers and submerge in water to separate into a flat layer.

Prepare aromatics by cutting garlic and tomato into thin slices.

Once the sheets of kai are dry enough, place them on a mat and sprinkle with msg water.

Spread the msg water evenly using a brush.

Sprinkle sesame seeds on top of the sheets, followed by the slices of garlic and tomato.

Place the sheets out in the sun to dry for a few hours until ready to peel and package.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary