Some Acid and Sour-Tasting Ingredients

The lemon itself is not available in Laos. As usual in tropical areas, the lime, which is too well-known to require description here, takes its place. But another member of the citrus family, commonly used in Lao cookery, does require identification. This is the Kaffir lime, CITRUS HYSTRIX, which the Lao call mak khi hout. Its leaves, broken into two or into small pieces, are used in many recipes. They play the same role as bay leaves do in western cookery, and do not have a sour taste. But the juice of the Kaffir lime, which is occasionally used, does.