Lard na
Lao-Chinese dish
Type | Street food |
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Place of origin | Laos |
Main ingredients | Shahe fen; chicken, beef, pork, or tofu; vegetables (kailan or broccoli, straw mushrooms) |
![](http://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Kuay-tiew_rad_na.jpg/220px-Kuay-tiew_rad_na.jpg)
Lard na (Lao: ລາດໜ້າ [lâːt.nȁː]; also spelled lad na, lard nar and lard nah) is a Lao-Chinese noodle dish covered in gravy that was made popular as a street food by Chinese living in Laos.
This dish is made with stir-fried wide rice noodles and either chicken, beef, pork, or tofu. The most common version includes vegetables such as Chinese kailan and straw mushrooms. However, broccoli is also commonly used if kailan is unavailable. Common seasonings include sweet soy sauce, fish sauce ("nam pa"), sugar, garlic, and black pepper.
See also
- Rat na, the Thai counterpart
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- Goi
- Mok
- Khao jee
- Khao jee pâté
- Koi
- Lao beef jerky
- Lao sausage
- Larb
- Lard na
- Pad kee mao
- Pad Lao
- Pad sen lon
- Phat khing
- Phat si-io
- Pīng kai
- Pon pa
- Som moo
- Som phak
- Sticky rice
- Bamboo shoot salad
- Luang prabang salad
- Nam khao
- Nam tok
- Pun
- Soop nor mai
- Tam mak hoong
- Yum sen lon
- Kaipen
- Khanom mor gaeng
- Khanom nap
- Khanom sun
- Khao tom
- Mango sticky rice
- Miang kham
- Nam waan
- Vun
- Beerlao
- Lao coffee
- Lao hai
- Lao-Lao
- Lao tea
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