| Type | Street food |
|---|---|
| Place of origin | Laos |
| Main ingredients | Shahe fen; chicken, beef, pork, or tofu; vegetables (kailan or broccoli, straw mushrooms) |
Lard na (Lao: ລາດໜ້າ [lâːt nàː]; 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[edit]
- Rat na, the Thai counterpart
| Staples / Entrees | |
|---|---|
| Soups / Stews | |
| Salads / Wraps | |
| Snacks / Desserts | |
| Beverages | |
| Condiments | |
| Equipment / Utensils | |
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction