Kaipen

Kaipen, also known as kai paen, is a delightful snack from Laos made from freshwater green algae, garlic, vegetables, and sesame seeds. It's particularly cherished in the northern regions of the country, especially around Luang Prabang.

The production of kaipen begins during the dry winter months when the green algae, referred to as kai, are harvested from riverbeds. These algae are then washed, pounded, and shaped into thin sheets. A specially flavored liquid is poured over the sheets, which are laid out on reed mats to dry under the sun for at least seven hours. Once dried, the product resembles a large sheet of Japanese nori and is packaged into plastic bags for sale.

Kaipen is not just delicious but also rich in vitamins and minerals. Its flavor is somewhat reminiscent of nori but with a unique twist—it's slightly sweeter, with a hint of bitterness and a pleasant aroma. You can enjoy kaipen on its own, or use it to add a burst of flavor to other dishes. While some people in Laos prefer to eat it raw, flash-frying is a popular method that gives it a crispy texture similar to potato chips and enhances its taste.

Interestingly, kaipen made its way to some U.S. markets in 2002. The algae used in kaipen are sometimes identified scientifically as Cladophora sp. or Dichotomosiphon tuberosus.