Kaipen
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Kaipen is a Laotian food made of fresh water green algae, vegetables and sesame seeds.
Kaipen is produced in the town of Luang Prabang in Northern Central Laos. During the hot dry summer months, when the river level is at its lowest, the green algae (kai) is gathered from the river bottom. It is washed in the river and then hung to dry. After a drying for a day, the kai is pounded and pressed into thin sheets along with vegetables which may include green onion, galangal, garlic and or tomato, and sprinkled with sesame seeds. The finished product resembles a large sheet of Japanese nori.
Kaipen is rich in vitamins and minerals and tastes similar to nori, but is slightly more sweet, bitter and aromatic. Kai can be eaten by itself or used to flavour other foods. Flash-frying is the preferred method of preparation, after which it can be eaten like a potato chip. Eating fried kaipen while drinking a cold beerlao would be optimal. Many people in Laos also eat kaipen without prior cooking, although the safety of doing so could be questioned as it is a raw food. Some markets in the United States are now starting to sell kaipen.
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