I. OPINION Staff Profiles Letters to Lao Vision II. EDUCATION Considering Graduate School? by Douangchit Mounghane The Reward by Douangdeuane Douangdara Who Are the Lao? by Douangdeuane Douangdara Lao Geography by Douangdeuane Douangdara III. CULTURE Lao Weddings by Montha Phavongxay Will You Not Miss Us? by Check Kirivong Lao New Year ປີໃຫມ່ລາວ (Lao & Eng.) by Douangdeuane Douangdara Growing Up Lao in America by Douangchit Mounghane IV. FEATURE Who Makes Your Decisions? by Anonymous Colors in Between by Von PhrakonKham Interracial Relationships by Check Kirivong Children of War by Douangdeuane Douangdara You Ask Me Why by Von PhrakonKham V. LITERATURE ຮີດ ສິບສອງ by Douangdeuane Douangdara Five Minutes by Von PhrakonKham Maa Thao by Von PhrakonKham ເລືອດລາວ by Douangdeuane Douangdara When Your Timing Is Ripe by Sounantha Phoumarath VI. PROFILE Steve's Interview by Von PhrakonKham VII. HEALTH Tobacco and Our Health by Douangchit Mounghane VIII. RICE AND JAEW Recipes by Montha Phavongxay ສີ່ງທີ່ຄວນຄິດ by Sounantha Phoumarath Growing Up in the Eighties by Douangchit Mounghane Marriage: On Love Alone? by Sounantha Phoumarath Can you see the Lao fonts? Click here for viewing instructions.	Recipes Green Papaya Salad (Tum Mak Houng) Ingredients 2-1/2 cups shredded green papaya 4 medium red and green Serrano or Thai chilies (adjust to suit spice preference) 2 large garlic cloves 6 cherry tomatoes, cut in half 2 tsp ground peanuts (optional) 2 tbsp small dried shrimp (optional) cabbage and/or Iceberg lettuce leaves Dressing 5 tbsp lime juice 2 tbsp fish sauce 2 tbsp padek or fermented fish paste 3 tbsp sugar 1 tbsp salt Combine the dressing ingredients in a small bowl and set aside. Preparation Using a mortar and pestle, pound chilies, garlic cloves and 1 tbsp of salt to coarse texture. Add papaya, tomatoes and pound 1-2 minutes longer, mixing with a spoon while pounding. Add dried shrimp (optional), peanuts (optional), and dressing; mix well. Serve immediately with cabbage and/or lettuce leaves. Goes well with BBQ chicken, beef jerky, and steamed sticky rice. Makes about 4-1/2 cups of salad, about 4 servings. Beef Larb Ingredients 425 grams of beef 1 lemon or lime 2-3 tsp fish sauce 1-2 tsp roasted ground rice (available at Asian food stores) 5-6 mint leaves, minced 1 garlic clove, chopped 1 cilantro sprig minced 1 green onion, chopped 2-3 fresh diced chili peppers Salt and black pepper to taste Preparation Sauté beef lightly in oil. Slice into small pieces and put into a large bowl. Add lemon or lime juice and combine. Add fish sauce and ground rice and mix. Season with salt and pepper. Just before serving, add mint, garlic, cilantro, green onions and chilies. Beef Salad Ingredients 1 pound cooked roast beef ¼ ounce bean thread noodles 1 onion, thinly sliced 1 small cucumber, thinly sliced 1 stalk fresh lemon grass, thinly sliced ¼ cup fresh lime juice 1 to 2 tablespoons fish sauce 2 to 4 red chili peppers, chopped (optional for spiciness) 10 to 15 mint leaves 2 green onions, chopped Garnish Green onion brushes Mint leaves Preparation Thinly slice roast beef into 2-inch strips. Soak bean threads in warm water for 15 minutes; drain and cut into 3-inch lengths. In a large bowl combine roast beef, bean threads, onion, cucumber, lemon grass, lime juice, fish sauce, red chili peppers, mint leaves and chopped green onions; toss to mix. Garnish with green onion brushes and mint leaves. Serve chilled or near room temperature. Makes 6 servings.
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