What are the best souvenirs from Luang Prabang? How to pay for them? What to eat during the shopping?
Laotian Silk Why Laotian Silk? Simply, most of the world’s silk production has been industrialized. Laos is one of the few places were the reeling, coloring and spinning is entirely hand-made; thus despite having a more unrefined look, it makes a very special gift. The more elaborate designs are produced at a rate of a few centimeters per day.
Each area and family produces a unique product based on traditional designs; the traveler can choose shiny or matte, thick or thin. The process begins by feeding silk worms four times a day with white mulberry fresh leaves for four weeks, and then the worms produce their cocoon. After being boiled in water, the silk is extracted through a special process which includes alkaline baths. Boiling the resulting threads in water allows achieving the desired softness. About five thousand worms are used in the production of one kilogram of silk. In Laos, the subsequent spinning, dyeing and weaving are done manually. A point to keep in mind is that exist several types of threads; the finest is produced only the silk from the cocoon’s interior and is called Royal Silk. Uneven threads are produced using the whole cocoon.
A related product is Saa paper. Produced of mulberry tree at the same villages producing silk, it is now used in the production of fancy notebooks that make good gifts.
Silk products can be easily acquired in Luang Prabang and
Vientiane. However, a more exciting option is visiting one of the villages producing the silky gold. One of them is named Ban Xieng Lek; located five kilometers from downtown Luang Prabang, it can be reached with a tuk-tuk or just by walking to the Northern Bus Station and turning left right after it, the village is on the Mekong riverside. Weaving looms, pagodas and silk shops welcome the visitor there. An advantage of this approach, is that the shopper can be sure all the silk being sold is Laotian. Ban Phanom is another village offering a similar deal; it is near the airport and can be reached with a tuk-tuk.
Prices vary with quality, thus it is recommended to arrive with at least an idea of what every type of silk looks like. The downtown shops are perfect for this. Simple scarves can be bought for around ten dollars, while more elaborated items can cost substantially more.
MoneyI have
commented in the past about unexpected events in Laos while attempting to exchange money; remembering a few facts would ensure a pleasant stay.
With an exchange rate of around 10000 kip to the dollar, moving around with dollar notes is rather useless: a coffee with fried buns at the market costs about a quarter dollar; a basic lunch around half dollar. Thai baths are somewhat more convenient, but not much more. The best is to move around with Lao kip notes. These can be exchanged at all local banks at fair rates; do not exchange at market stalls, it is illegal and people got in troubles in the past (the stall owners are punished if caught).
If leaving Laos, don’t take kip notes since they cannot be exchanged. Nonetheless, they make colorful souvenirs. If traveling to
Vietnam, the kip can be exchanged into Vietnamese dong at the border crossings. However, the exchange rate is not very good; the best advice is to get rid of the kip notes and get enough dong for a meal or two until the next city is reached. There, all banks would exchange dollars and Thai baht notes into Vietnamese dong.
Luckily, Luang Prabang features now ATMs. Moreover, some banks may give money against a credit card (for an up to 4% commission!), but if traveling overland, the best is entering Laos with enough cash. In an emergency, money can be sent through Western Union.
Eating in Luang PrabangAn international attraction, Luang Prabang features many restaurants and cafes catering for all tastes. As elsewhere in Laos, French food is recommendable and offered at unparalleled prices.
Yet, I find it disturbing traveling so far to end having dinner at a western – or quasi-western – restaurant. Thus, here are some of the best Laotian dishes to be found in Luang Prabang.
Laotian SausagesSimilar to the Thai fermented sausages described in my
Phrae journal, the Laotian variation is made of pork – as the Thai - or water buffalo. Causing at first a mild twinge to the taste buds, this dish may take a while to get used to but it is a staple of the local cuisine and completely safe. Unlike similar western products, these sausages are always extra-fresh; they are consumed within a week from their production.
Tcheo BongThis is a popular creamy and spicy sauce typical of the area; ask for it at the restaurants and food stalls. Its main ingredients are pepper, garlic, ginger, honey, beef rind and shrimps.
Mok Pa ForThis dish consists of a steamed fish within a banana leaf: it includes also eggs, coriander, coconut milk and shallots. Probably this is the less spicy dish in the entire Laotian cuisine. It makes a superb snack while watching a sunset over the river.
Green Papaya SaladThis is one of the most distinctive dishes of the Lao and Thai cuisines. Hearing the popularized English name may be misleading; fruits in
Thailand are often eaten unripe adding thus a sour taste to the dish instead of a sweet one. In fact, the local name means "sour pounded."
Sour, shredded, unripe papaya is mixed with a variety of additional ingredients. The last can change enormously, but the most common ones are peanuts and green beans; tomatoes and small fresh water crabs are also popular. In the Laotian version, small, roundish eggplants may also appear. Lime and chilies are the main spices added. The chilies play here an important role, creating an incredibly hot salad.
More often than not, this is a stand alone dish, eaten with no additions, though sometimes sticky rice is added. A fork and a spoon are used for eating it. These two are the most popular cutlery used with Lao and Thai dishes and are used differently than in the west. The fork is used for putting food in the spoon, which is used for carrying it into the mouth. A fork is never put in contact with the mouth. Knives – being potential weapons – are never put on the table.
Curries and StewsCurries and stews are a main part of the local cuisine; I use the word "stew" here for curries that do not contain coconut milk. The division may seem arbitrary, but the difference in the texture and taste of the dishes justifies it.
In the market shops offering these dishes, a variety of big bowls containing the curry or the stew is available and the customer can choose among them. Then the curry is served with sticky rice and other ingredients (fresh mint leaves, cabbage and eggs are popular additions). The very obvious stars (red, green and yellow curries), which are easily recognizable by their color and prominent location among the other bowls are, are excellent options for a dinner. However, looking for local specialties is sometimes worth the effort. This is the case in Luang Prabang, where Ô-Lam stew is one of the pinnacles of the local cuisine. This stew is prepared with the small eggplants typical of Southeast Asia, beef, pork rind and fish brine. Onions, garlic and chilies are the main spices used for it. Would I travel especially to Luang Prabang for having it for my next dinner? Definitely yes.
Sleeping in Luang PrabangI did name one of my journals as
The City of One Million Guesthouses; the only reason I did not the same with Luang Prabang was to allow differentiating between them. It seems that every building which is not dedicated to administration or religious purposes is a guesthouse, an hotel, or at least rents rooms. The best recommendation for those attempting to see the traditional Luang Prabang is to choose an hotel or guesthouse in the outskirts. In any case the town is tiny and walking to the peninsula area – downtown – is easy.