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Best Kaipen in New York

“Sun-dried river algae that shatters into crispness—sweeter and more aromatic than nori, gathered only when the water runs lowest.”

Kaipen

What the real thing tastes like

Kaipen (Lao: ໄຄແຜ່ນ, romanized: khai phaen, pronounced [kʰáj.pʰɛ̄n]) is a Laotian snack made of fresh water green algae, garlic, vegetables, and sesame seeds. Kaipen is produced in northern Laos and is especially popular in the city of Luang Prabang. During the dry winter months (November to April), when the river level is at its lowest, the green algae called kai is gathered from the river bottom. It is washed and pounded thoroughly for maybe a couple of hours, generally in fresh water outside of the river and then set into cubes. A boiled, flavoured liquid including water, green and black olives and tamarind is then poured over it. Each cube is flattened on a plastic sheet and then placed on a flat reed mat. There, sesame seeds, and optionally dried sliced garlic, tomato and onion slices are sprinkled over it. The reed mats are then placed outside on a wood framed network to dry/cook in the sun for at least 7 hours. The finished product resembles a large sheet of Japanese nori. The K

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Kaipen is a Laotian river snack born from patience and sun: fresh water algae pounded for hours, seasoned with garlic and tamarind, then dried on reed mats until it hardens into sheets that look like nori but taste sweeter and more aromatic. It comes alive when flash-fried to a shattering crispness, something like a savory seaweed chip, though you can also crumble it raw over other dishes if you're willing to accept a less crispy fate.

Order it here when it has

  • rich in vitamins and minerals
  • delightfully crispy when fried
  • versatile—eaten alone or as flavoring

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