Lao-Lao

Lao satoe, the white liquid by-product from lao-Lao production, is also drunk and it has a very yeasty and sweet taste.[3][4] Although lao-Lao is traditionally drunk neat, a cocktail that is rising in popularity is the "Pygmy Slow Lorange", named after the pygmy slow loris, a species endemic to Laos.[1][5] Lao-Lao sold on retail is usually clear, but amber colored varieties exist too.[2] It is traditional to serve two glasses of lao-Lao on ceremonies, feasts and other comparable situations.[3][4] A less powerful version of lao-Lao, called lao-hai, is especially popular with the Khamu ethnic group in Laos[citation needed], and is drunk from large communal earthenware pots (hai) through long bamboo straws.
Lao-Khamu men drinking lao-hai from an earthenware jar. Water is added to the jar to maintain the liquid level as the alcohol is sipped.
lao-Lao with scorpions
LaotianBeerlaoalcohol concentrationpygmy slow lorisearthenwarebambooSra peangRượu cầnRice wineRice baijiuSato (rice wine)Lao cuisineKhao jeeKhao jee pâtéLao sausageLard naPad kee maoPhat khingPhat si-ioPīng kaiSom mooSticky riceAnt egg soupKaeng somKeng No MaiKhao piak senKhao poonKhao soiOr lamThom khemTom kha kaiTom yumBamboo shoot saladNam khaoNam tokTam mak hoongYum sen lonKaipenKhanom napKhao tomMango sticky riceMiang khamLao coffeeJeow bongNam paPadaekKhantokeMaw khangTao-lodistilled beverage