In Lao recipes, shallots are much more commonly used than are onions. They are used sliced in stir fries and raw in salads. They are also pickled whole. Small ones are finely sliced vertically into lahp and are roasted and pounded in jeow. They are pounded with garlic and added to moke and grilled taro leaf parcels. Shallots are also finely sliced, shallow or deep-fried until golden and crisp and then used as a topping for soupy dishes such as boiled rice soup (kao tom) and green bamboo stew (naw hian).
The garnish can be purchased, or make your own.
Peel and finely slice 1 cup shallots. Heat 2 cups oil. Add the shallots and fry on a low heat until golden brown. Remove with a wire strainer and drain on paper towels until completely cooled. Use immediately or store in an airtight container. The oil can be reused for fried rice and noodle dishes.