A Grammar of Lao

Total Page:16

File Type:pdf, Size:1020Kb

A Grammar of Lao A Grammar of Lao N. J. Enfield Published by Mouton de Gruyter, Berlin and New York, 2007. NOTE: This is an author's private copy, for off-prints. It is strictly not for distribution. For my love vi Preface To understand language, nothing compares with the task of trying to work one’s way through the wings of a grand mansion like Lao. It brings un- foreseen adventures. Mapping out the lay of the land, one quickly realizes that this house harbors hidden chamber after hidden chamber, secret stair- wells, false walls, doorways papered over, whole basements and rooftops undiscovered, mazes, gardens, chapels, cellars and rabbit warrens, it goes on and on without end. So, to repeat a cliche,´ but a well deserved one: this grammar is incomplete. It is a progress report on a life long project. It is a partial description, an imbalanced description, and in ways an in- adequate description. But one has to stop somewhere if the work is to emerge. One way in which this description merely approximates the phenome- non of interest is through abstracting, following standard descriptive lin- guistic practice, from social variation inherent in the language. Lao—like any language—is a dynamic, social, variable, changing system of sounds, words, idioms, constructions, and strategies. Lao speakers find them- selves in a wide range of social situations which will differently determine how they formulate the things they say: the constructions they employ, the words they select, the way they pronounce those words, among many other points of variation. Speakers respond artfully to local contexts and their social exigencies, applying and negotiating multiple sets of commu- nicative convention, both ritual and mundane. I am painfully aware of the richness of these important complexities, and of the consequences of bracketing them out of the current enterprise. I have tried to represent the social texture of Lao grammar where possible, for example by vary- ing the formality of pronouns used in the example sentences. But dealing in detail with socially sensitive variation in Lao grammar is a topic for a different book. viii Preface A second way in which this description merely approximates the phe- nomenon of interest is that it takes the clause or sentence to be the basic unit of analysis. Many other unit types are relevant. For example, speech is chunked into turns at talk of a few seconds each, and these turns are in- terleaved in extended sequences, usually conversations. Those sequences, and the complex interactional practices which keep them orderly, have structures of their own, and these structures are seldom if ever described in grammars. Moreover, these linguistic structures occur in fully multi- modal contexts, where people simultaneously employ rich semiotic re- sources which are meaningfully related to their talk (e.g., gesture, eye gaze, bodily comportment). Again, I am painfully aware of these impor- tant components of what it takes to speak Lao, and of the consequences of bracketing them out of the present work. It’s another topic for a different book. These uncharacteristic apologies aside, the piece of Lao captured in this book may be a thin slice, but it is not a random one. I have tried to capture a variety of Lao which is typical of everyday, informal con- versation among kin and familiars in rural or semi-rural village life. The analyses are based on empirical data from spontaneous speech of semi- rural villagers, of low to average levels of formal education (some non- literate, some with primary school education, some with high school), in narratives and conversation recorded in informal settings. The exclusive consideration of spoken rather than written language, and the emphasis on everyday, informal usage reflects a primary concern with language in its primordial format, and not the very recently emergent, modern, mas- saged, context-narrow structures which arise in the political environment of media, literacy, and standardization. A note to the non-specialist reader: This is a technical, reference de- scription, not a primer, and not a rule book. While certain sections (e.g., Chapter 2) are easily accessible by the general reader, most of the work presumes a technical background in linguistics (at least to undergraduate level). If you are a speaker or learner of Lao, you may find this work use- ful as a reference. But it has no authority in any institutional or otherwise official sense. The book does not prescribe correct ways of speaking Lao. It describes the structures that native Lao speakers produce, even where these ways of speaking might be regarded by those in socio-political au- thority as incorrect, sub-standard, or otherwise defective. To the extent that it is possible to keep the two apart, this book focuses on the structure Preface ix of language, not on ideology about the structure of language. The patterns described here are norms, not rules. If you do not speak Lao and your aim is to learn, you might not find much joy in this book during the earliest stages of your studies. You could instead begin by amassing as many primers or phrase books as you can—none are perfect, all are useful— and work through them methodically, as you practice in the villages of lowland Laos. The main thing is to go forth and speak. If I fall short of delivering the ‘succinct, rigorous and sensitive master- piece’ that every language deserves (Ameka, Dench, and Evans 2006:v), I hope at least to have made progress in our understanding of Lao, and the relevance to linguistic science of some of its structures. Much work remains. Acknowledgements I thank my many friends and consultants in Laos who have helped me un- derstand their language, especially Pitsana Vayaphanh, Nak Bouphanou- vong, Thongdeng Silakoun, Syban Khoukham, and Latsamay Sylavong. For friendship and support in Laos, I am grateful to these people, as well as Jim Chamberlain, Adam Chapman, Rachel Dechaineaux, Grant Evans, the Flint household, Joost Foppes, Yves Goudineau, Peter Koret, Michel Lorrillard, Kathryn Sweet, and the Vayaphanh household. I am grateful to the office of the Ecole´ Franc¸aise d’Extreme-Orientˆ in Naxay for gener- ously supplying a place to work while in the city of Vientiane. For comments on various parts of the grammar, whether in written form, orally presented, or in conversation, I thank Sasha Aikhenvald, Fe- lix Ameka, Peter Austin, Walter Bisang, Jurgen¨ Bohnemeyer, Melissa Bowerman, David Bradley, Penny Brown, Jim Chamberlain, Adam Chap- man, Hilary Chappell, Bernard Comrie, Art Crisfield, Gerard´ Diffloth, Tony Diller, Bob Dixon, Matthew Dryer, Michael Dunn, Dominique Es- tival, Grant Evans, Nick Evans, Martina Faller, Bill Foley, Alice Gaby, David Gil, Cliff Goddard, Yves Goudineau, Bill Hanks, Nikolaus Him- melmann, Søren Ivarsson, Anthony Jukes, Paul Kockelman, Peter Ko- ret, Steve Levinson, Michel Lorrillard, Asifa Majid, Andrej Malchukov, Stephen Matthews, Bhuvana Narasimhan, John Newman, Andy Paw- ley, Boike Rehbein, Craig Reynolds, Alan Rumsey, Hans-Jurgen¨ Sasse, Eva Schultze-Berndt, Frank Seifart, Gunter Senft, Tanya Stivers, Mar- tin Stuart-Fox, Kingkarn Thepkanjana, Angela Terrill, Sylvia Tufvesson, Satoshi Uehara, and Anna Wierzbicka. I am especially grateful for ex- tensive and penetrating commentary at different stages from Tony Diller (early), Nick Evans (middle), and Paul Kockelman (late). None of these commentators are to be blamed for any errors or infelicities of this work. A number of sections of this book have appeared in earlier form. I am grateful to the publishers and editors involved for kindly giving me per- xii Acknowledgements mission to include revised sections of these publications as sections of this book: Case relations in Lao, a radically isolating language (in Handbook of Case, ed. A. Malchukov and A. Spencer, Oxford U. Press); Description of reciprocal events in Lao (in Reciprocals and Semantic Typology, ed. N. Evans, A. Gaby, S. C. Levinson, and A. Majid, John Benjamins); Verbs and Multi-verb sequences in Lao (in The Tai-Kadai Languages, ed. A. V. N. Diller, J. A. Edmondson, and Y. X. Luo, Routledge); Lao linguistics in the 20th century and since (in Bulletin of the Ecole´ Franc¸aise d’Extreme-ˆ Orient, Special Issue ‘Recent Research on Laos’, ed. Y. Goudineau and M. Lorrillard); Encoding three-participant events in the Lao clause (Lin- guistics 45.3, 509-538); Depictive and other secondary predication in Lao (in Secondary Predication and Adverbial Modification, ed. N. P. Him- melmann and E. Schultze-Berndt. Oxford U. Press); Adjectives in Lao (in Adjective classes, ed. R. M. W. Dixon and A. Y. Aikhenvald. Oxford U. Press); Nominal classification in Lao (Sprachtypologie und Univer- salienforschung, 57.2/3, 117-143); Linguistic Epidemiology (Routledge- Curzon); Combinatoric properties of natural semantic metalanguage ex- pressions in Lao (in Meaning and Universal Grammar, ed. C. Goddard and A. Wierzbicka. John Benjamins); Lao as a national language (in Laos: Culture and Society, ed. G. Evans. Silkworm Books). During the time that I have been working on this grammar, I have also worked on a number of narrower topics in Lao semantics and pragmatics. These are being assembled for publication as a separate volume. Many Lao language examples provided in this book are from a cor- pus of spontaneous spoken language collected in Vientiane in 1996-1997. This corpus contains several hours of material, on a range of topics and styles, including procedural descriptions, jokes, informal conversation, myths, fables, life-story narratives. These are from a range of speak- ers, both male and female, varying in age from early teens to mid 80’s. Many other examples (and the texts supplied at the end of the book) are from a video-recorded corpus of everyday conversation which I began collecting in 2000. A number of examples are elicited by means of semi- experimental materials (stimulus-based elicitation).
Recommended publications
  • Taco Shop Soup + Salads Coastal Vibes for the Table
    SUrF sHACK COAsTAl VIBeS FoR THe tABlE OnSHoRe OpTIoNs SIgNAtUReS VEGGIE CURRY OYSTERS (GF) SUGARCANE BEEF TENDERLOIN chickpeas, zucchini, squash, basmati rice, wasabi butter, thai glaze, green papaya salad 21 6 or 12 market catch, margarita sorbet, yogurt curry, micro cilantro, grilled pita 21 SESAME CRUSTED DIVER house hot sauce 16/25 add chicken 4 beef 6 shrimp 8 scallop 12 SCALLOPS BURRATA charred corn, okinawa sweet potato hash, pickled beets, orange blossom honey, mache, POKE BOWL HIDEAWAY BURGER roasted red pepper & mustard butter 30 smoked salt, house crouton, marcona almonds 18 tuna, poached shrimp, chili ginger tamari, “double-double”, american cheese, secret sauce, sticky rice, macadamia nuts, sweet fried shallots, onion, lettuce, pickle, house fries 17 GRILLED MEXICAN BASS sesame wonton chips, seaweed salad 18 CHARRED CAULIFLOWER add egg 4 bacon 4 crab & forbidden black fried rice, sugar snap peas, turmeric coconut brine, tahini, hemp seed, coconut red curry sauce 28 palm dates 15 BAJA STYLE CEVICHE (GF) SUPERGRAIN BURRITO seabass, shrimp, pico di gallo, lime juice, chiles, tabouli quinoa, maitake mushrooms, serrano aioli, LAO SAUSAGE WHOLE CRISPY FISH avocado, cilantro 18 kale, wheat tortilla, guacamole 17 thai snapper served with LETTUCE WRAPS add chicken 4 cheese 3 housemade lao sausage, crunchy coconut rice vermicelli noodles, green papaya salad, CRAB FRITTERS thai basil, cilantro, house-made kimchi, lump crab, lemongrass, kaffir aioli, cake, lettuce cups, sugar snap peas, fresh herbs, PAD THAI bang-bang sauce 15 cucumber
    [Show full text]
  • Tailormade Tour Guide Contents
    Laos Tailormade Tour Guide contents Laos Brief Introduction Weather and Map Top 4 Recommended Destinations Major Airport in Laos Recommended UNESCO World Heritage Sites in Laos Laos Cuisine Electricity and Voltage Laos Currency Helpful Numbers Laos Visas & Passports Flexible, Time-saving, Fast & Easy Tailor-making Procedure Novaland Tours Clients’ Photos Laos Brief Introduction Laos - Officially the Lao People's Democratic Republic, or commonly referred to its colloquial name of Muang Lao is a landlocked country in the heart of the Indochinese peninsula of Mainland South- east Asia, bordered by Myanmar (Burma) and China to the northwest, Vietnam to the east, Cambo- dia to the southwest, and Thailand to the west and southwest. The country with an area of 236,800 sq km, is divided into 19 provinces. The Lao population is 6.8 million people (estimated early 2009) with a population density of 27 people per sq km. Around 80% of the population live in rural and mountainous areas relying on subsistence rice farming. This small country is still home to some 49 ethnic groups whose lifestyles have remained relatively unchanged for centuries. Weather and Map The Laos climate is mainly tropical, with a seasonal monsoon and this means the weather is warm, humid and there is a lot of rain in the wet season. The average temperature is around 29°C (84°F). During the warmest months the temperature can rise to 40°C (100°F+). In cooler months the temperature often drops to 15-20°C (58-68°F) at night in lower land like Vientiane and it can drop to below freezing in the mountainous areas.
    [Show full text]
  • Specialty Cocktails a DAMN MANGO 14 GIVE THREE, GET FOUR 14 Legent Bourbon
    COCKTAILS MENU Welcome back! We miss you all very much. As a welcome back gift. We are giving 15% o your the entire bill. Thank you for your continued support. Our Barrel Cocktails OLD FASHIONED PRIVATE BARREL 17 Maker’s Mark Private Select Bourbon. Demerara. Toki Whisky Angostura & Orange Bitters Haku Vodka MANHATTAN PRIVATE BARREL 17 Roku Gin Knob Creek Rye Private Selection. Sweet Vermouth. Cynar. Blackberry. Mole Bitter Specialty Cocktails A DAMN MANGO 14 GIVE THREE, GET FOUR 14 Legent Bourbon. Demerara. Angostura & Plantation Pineapple Rum. Roasted Pineapple Orange Bitters Infused Mezcal. Lychee Agave. Xocolalt Mole Bitters. Toasted Cinnamon JAPANESE PENICILLIN 14 Suntory Toki Whisky. Laphroaig Scotch Whisky. BASIL SOUR 14 Ginger. Honey. Lemon. Peated Whisky Mist Sipsmith London Dry Gin. Pandan. Lime. Salt. Egg White. Thai Basil MEZCAL MARGARITA 14 Roasted Pineapple Infused Mezcal. Cointreau. MARSHFELLOW 14 Lime. Gum Syrup. Mole Bitter Knob Creek Bourbon. Laphroaig Whisky. Montenegro Amaro. Vanilla Toasted Pecan MELODY OF TIME 14 Bitters. Toasted Marshmallow Arette Tequila Reposado. Lemongrass Agave. Lychee. Lime. Celery Shrubs. Mezcal. Smoke Mist Beer & Wine Beer Lao Light 6 Beer Lao Gold 6 Beer Lao Dark 6 Singha 6 Sauvignon Blanc, Whitehaven, New Zealand 10/40 Chardonnay, Fess Parker 2017, Santa Barbara 12/48 Pinot Noir, Saintsbury, 2017, Carneros 14/56 Cabernet Sauvignon, Band of Vintners, Napa Valley 16/64 Please KEEP YOUR MASK ON when interacting with our sta. Thank you. Laotian Cuisine & Cocktails Appetizers Salads Spiral
    [Show full text]
  • Highlights from Three Language Families in Southwest China
    Highlights from three Language Families in Southwest China Matthias Gerner RFLR Monographs Matthias Gerner Highlights from three Language Families in Southwest China RFLR Monographs Volume 3 Matthias Gerner Highlights from three Language Families in Southwest China Burmese-Lolo, Tai-Kadai, Miao Research Foundation Language and Religion e-Book ISBN 978-3-947306-91-6 e-Book DOI https://doi.org/10.23772/9783947306916 Print ISBN 978-3-947306-90-9 Bibliographic information published by the Deutsche Nationalbibliothek in the Deutsche Nationalbibliografie and available in the Internet at https://www.dnb.de. © 2019 Research Foundation Language and Religion Duisburg, Germany https://www.rflr.org Printing and binding: Print Simply GmbH, Frankfurt Printed in Germany IX Acknowledgement God created rare language phenomena like those hidden in the Burmese-Lolo, Tai-Kadai and Miao languages which are the subject of this monograph (Proverbs 25:2). I am grateful to Emil Reschke and Siegfried Lechner of Research Foundation Language and Religion for their kind assistance. The following native speakers have provided helpful discussion: Michael Mǎhǎi 马海, Zhū Wén Xù 朱文旭, Hú Sùhúa 胡素华, Āyù Jĭpō 阿育几坡, Shí Défù 石德富, Zhāng Yǒngxiáng 张永祥, Wú Zhèngbiāo 吴正彪, Xióng Yùyǒu 熊玉有, Zhāng Yǒng 张勇, Wú Shìhuá 吴世华, Shí Lín 石林, Yáng Chéngxīng 杨成星, Lǐ Xùliàn 李旭练. The manuscript received feedback from colleagues who commented on the data presented at eleven international conferences between 2006 and 2016. Thanks are due to Jens Weigel for the cover design and to Jason Kline for proofreading the manuscript. X Preface The Burmese-Lolo, Tai-Kadai, Miao-Yao and Chinese languages form a loose Sprachbund in Southwest China with hundreds of languages coexisting and assimilating to each other.
    [Show full text]
  • Breakfast Set Breakfast
    BREAKFAST Served all day 1. Seasonal Fresh Fruit Plate 25,000 kip 2. French Toast 25,000 kip Served with fresh fruits 3. Scrambled Eggs and Bread 25,000 kip 4. Fried Eggs and Bread 25,000 kip 5. Crepes 25,000 kip Served with banana & honey 6. Omelette Three Eggs 30,000 kip 7. Pancake 35,000 kip Served with fruits & honey 8. Muesli with Milk or Homemade Yoghurt 35,000 kip 9. Lao Noodle Soup 35,000 kip Noodle soup prepared with bean sprouts, herbs and fried shallots, with your choice of pork, chicken, fish or vegetarian SET BREAKFAST 10. Small 40,000 kip Fried eggs served with homemade bread, homemade jams and butter 11. Full English 65,000 kip Sausage, bacon, egg, mushrooms sautés, baked beans served with bread and homemade jams and butter STARTERS 20. Green Salad 35,000 kip Lettuce, herbs, spring onions, tomatoes, cucumbers and boiled egg. Add tuna 10k 21. Olivier Salad 45,000 kip Lettuce, potatoes, carrots, green beans, tuna, olives, capers, eggs and mayonnaise, served with homemade focaccia 22. Crispy Chicken Salad 50,000 kip Crispy chicken, lettuce, avocados and mangos 23. Cold Cut Selection 105,000 kip Served with green or black olive, gherkins, cheese, butter and toast SOUPS 30. Tomato Soup 30,000 kip Served with homemade bread 31. Gazpacho 30,000 kip Cold tomato soup, lightly spiced, served with homemade bread 32. Creamy Pumpkin Soup 35,000 kip Served with homemade bread 33. Creamy Mushroom Soup 50,000 kip Served with homemade bread PIZZAS Cooked in a wood fired oven 40.
    [Show full text]
  • Thai and Lao Menu
    ‘‘Thai & Lao Bistro Appetizers V FRIED SPRING ROLLS . $4.95 Three fried rolls filled with vegetable or chicken, bean noodle, cabbage, carrot, and celery. Served with a sweet plum sauce. V FRESH SPRING ROLLS . $6.95 Two rolls stuffed with vegetables or with seasoned shrimp and chicken, lettuce, carrot, mint, cilantro, and rice noodle. Served with a citrus sauce topped with chopped peanuts. V EDAMAME . $5.95 Streamed soybeans. Served with salt. V THREE GOLDEN TRIANGLES (SAMOSAS) . $6.95 Five fried triangle filled with chicken, wood ear mushroom,onion, potato, carrot, and yellow power. Served with a sweet plum sauce. V CHICKEN SATAY . $7.95 Four skewers marinated in curry and coconut milk and grilled to perfection. Served with peanut sauce and cucumber salad. V SHRIMP TEMPURA. $9.95 Five jumbo shrimp breaded Thai style, deep-fried. Served with a sweet and sour sauce. V CALAMARI . $8.95 Lightly battered and deep-fried to a crispy finish. Served with a sweet and sour sauce. V CRAB RANGOON . $6.95 Crab meat and curried cream cheese wrapped with wonton skin, deep-fried to a crisp brown. Served with sweet and sour sauce. V DUMPLINGS . $6.95 Five Steamed or fried dumplings stuffed with chicken, green peas, carrots and water chestnuts, served with sweet soy sauce. V AHI TUNA . $10.95 Sesame encrusted Tuna seared served on a bed of sautéed baby spinach. Served with a soy vinaigrette. V THAI & LAO BISTRO SAMPLER . $13.95 Combination of spring roll, fresh spring roll, crab rangoon, shrimp tempura, and calamari served with our combination of sauces.
    [Show full text]
  • Amazing Gastronomy of Thailand
    Amazing Gastronomy Amazing Tastes of Thailandof Thailand CONTENTS Discover the amazing tastes of Thai cuisine 4 Explore the exotic flavours of Thai cuisine 7 Thai Rice … Thai Way of Life 13 The use of Thai herbs in Thai cooking 14 Thai Fruits 16 Thai Desserts 19 Thai Beverages 21 Discover non-Thai culinary delights in Thailand 21 Street Food in Thailand 22 Dining in Paradise 26 Learning to cook Thai cuisine 28 Recipes of famous Thai dishes 35 Discover the amazing tastes of Thai cuisine Discover the amazing tastes of Exquisite culinary heritage Thai cuisine Thai food is known for its flavours and use of herbs, Thailand is considered a ‘paradise’ not only for its spices, and market-fresh ingredients. An exciting breathtaking beauty and inspiring culture but also combination of five fundamental tastes – hot, for its culinary brilliance. From the dynamic lifestyle of sweet, sour, salty, and bitter – brings contrasting yet Bangkok to the serene seaside towns in the South and complementary flavours and textures to each dish. tranquil villages along the Mekong River, Thai cuisine Coconut milk, seafood, and fruit also play a key part in is as rich and diverse as its culture. Uniquely crafted Thai cuisine. The essence of authentic Thai cuisine lies to appeal to all tastes, Thai food combines the best of in its herbs and spices and they have contributed to flavours, textures, colours, and presentation. Add this to the making of time-honoured dishes that reflects the the country’s wealth of ancient cooking secrets and Thai true spirit of Thailand. hospitality and you find a culinary treasure trove that The art of Thai cooking consists of a unique local offers an enriching and memorable dining experience.
    [Show full text]
  • Starters Soups Noodle Soups Pan Fried
    STARTERS FRIED CRAB WONTONS 6pcs $4 CHICKEN SATAY - chicken strips pan fried with coconut cream, served with peanut sauce & pickled vegetables 5pcs $5.50 (GF) FRIED PORK WONTONS 6pcs $4 BANH CUON - steamed rice rolls filled with ground pork and FRIED CABBAGE ROLLS - shredded cabbage and clear noodles wood ear mushrooms, topped with thinly sliced pork sausage and rolled into an egg roll, deep fried & served with our homemade fried garlic - served with a mild vinegar fish sauce sweet & sour sauce 2pcs $3.50 (Veg) 5pcs - $6.50 (GF) FRIED EGG ROLLS - ground pork, shredded cabbage, carrots FRIED CHICKEN WINGS - 3 whole wings (separated) $6.50 and bean thread noodles. served with a mild vinegar fish sauce 2pcs $3.50 LAO SAUSAGE (SAI OUA) - minced pork belly blended with lemongrass, kaffir leaves, shallots, peppers, and other seasonings FRESH SPRING ROLLS - rice paper rolls with shredded lettuce, - served with our spicy roasted tomato dip (mild spice) carrots, cilantro, cucumber, vermicelli noodles and your choice of 3 links - $7 (spicy) protein: shrimp, chicken, beef, pork, tofu or vegetables - served with your choice of vinegar fish sauce, peanut sauce, or sweet FRIED RIBS - marinated pork ribs - served with our spicy roasted chili sauce 2pcs - $3.50 (Veg, VG & GF) tomato dip 7pcs - $6.50 FIRECRACKER SHRIMP - marinated shrimp (mild) rolled inside STICKY RICE - $3 egg roll wrappers & fried - served with sweet chili sauce 6pcs - $6.50 STEAMED RICE - $1 SOUPS HOT & SOUR - a mild spiced soup with bamboo slices, TOM YUM - tamarind base soup, meant to
    [Show full text]
  • Han Lao Menu Final
    Larb Gai 8.95 Khao Piak Sen 8.95 HAN LAO Cold salad with pulled chicken seasoned with lime, fish Chicken broth with house made fat rice noodles, pull sauce, pepper, fresh herbs, and red onions, bean sprouts chicken, fresh herbs and fried garlic (good with fried bread Lao-Thai Kitchen served with lettuce and sliced cucumber stick $1) Add a side of sticky rice for a $1) Khao Piak 7.95 Shrimp Chips 2.99 Fresh Spring Rolls 2.95 Chicken and rice soup with pulled chicken, fresh herbs, and Crispy flavored shrimp chips Sliced pork, vermicelli, lettuce, bean sprouts, and fresh fried garlic (good with fried bread stick $1) herbs wrapped with rice paper served with a sweet- lime Fried Chicken Skin 2.95 fish sauce topped with crushed peanuts Pad Thai 9.95 Made to order fried chicken skin with house soy sauce for Sautéed rice noodles with chicken, shrimp, tofu, bean dipping (great with sticky rice add $1) Short Ribs 8.95 spouts, egg, and green onion topped with crushed peanuts Grilled short ribs with our house oyster sauce marinade Blue Crab Rangoon 4.95 (Add a side of sticky rice for $1, great to pair with Green Chicken Pho 8.95 House made with real crabmeat with sweet chili sauce papaya thum muk huong) Pulled chicken, rice noodles, bean spouts, and fresh herbs in a chicken broth Nam Khao 8.95 Thum Muk Huong 6.95 Smashed green papaya with side of pork rinds and cabbage Red curry and coconut rice salad with nam moo (pickled Pad See Ew 8.95 served in a spicy sweet lime, shrimp paste, and fish sauce pork sausage optional) served with fresh herbs, whole
    [Show full text]
  • The Grammar of Words
    www.IELTS4U.blogfa.com Series editors Keith Brown, Eve V. Clark, April McMahon, Jim Miller, and Lesley Milroy The Grammar of Words www.IELTS4U.blogfa.com O XFORD T EXTBOOKS IN L INGUISTICS General editors: Keith Brown, University of Cambridge; Eve V. Clark, Stanford University; April McMahon, University of Sheffield; Jim Miller, University of Auckland; Lesley Milroy, University of Michigan This series provides lively and authoritative introductions to the approaches, methods, and theories associated with the main subfields of linguistics. P The Grammar of Words An Introduction to Linguistic Morphology by Geert Booij A Practical Introduction to Phonetics Second edition by J. C. Catford Meaning in Language An Introduction to Semantics and Pragmatics Second edition by Alan Cruse www.IELTS4U.blogfa.comPrinciples and Parameters An Introduction to Syntactic Theory by Peter W. Culicover Semantic Analysis A Practical Introduction by Cliff Goddard Cognitive Grammar An Introduction by John R. Taylor Linguistic Categorization Third edition by John R. Taylor I Pragmatics by Yan Huang The Grammar of Words An Introduction to Linguistic Morphology Geert Booij www.IELTS4U.blogfa.com 1 3 Great Clarendon Street, Oxford Oxford University Press is a department of the University of Oxford. It furthers the University’s objective of excellence in research, scholarship, and education by publishing worldwide in Oxford New York Auckland Cape Town Dar es Salaam Hong Kong Karachi Kuala Lumpur Madrid Melbourne Mexico City Nairobi New Delhi Shanghai Taipei Toronto With offices in Argentina Austria Brazil Chile Czech Republic France Greece Guatemala Hungary Italy Japan South Korea Poland Portugal Singapore Switzerland Thailand Turkey Ukraine Vietnam Oxford is a registered trade mark of Oxford University Press in the UK and in certain other countries Published in the United States by Oxford University Press Inc.
    [Show full text]
  • Thai Cuisine 1 Thai Cuisine
    Thai cuisine 1 Thai cuisine - Thai seafood curry - Kaeng phet pet yang: roast duck in red curry Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.[1] Influences Although popularly considered a single cuisine, Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma to the northwest, the Chinese province of Yunnan and Laos to the north, Vietnam and Cambodia to the east and Malaysia to the south of Thailand. In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and use of ingredients were of great influence to the cuisine of the Central Thai plains. Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography.
    [Show full text]
  • Stir-Fried with Egg, Bean Sprouts, Scallions, and Crusted Peanut on Side
    THAI & LAO BISTRO Appetizers Œ FRIED SPRING ROLLS . $3.95 Two fried rolls filled with vegetable or chicken, bean noodle, cabbage, carrot, and celery. Served with a sweet plum sauce. Œ FRESH SPRING ROLLS . $6.95 Two rolls stuffed with vegetables or with seasoned shrimp and chicken, lettuce, carrot, mint, cilantro, and rice noodle. Served with a citrus sauce topped with chopped peanuts. Œ EDAMAME . $4.95 Streamed soybeans. Served with salt. Œ THREE GOLDEN TRIANGLES (SAMOSAS) . $6.95 Five fried triangle filled with chicken, wood ear mushroom,onion, potato, carrot, and yellow power. Served with a sweet plum sauce. Œ CHICKEN SATAY . $7.95 Five skewers marinated in curry and coconut milk and grilled to perfection. Served with peanut sauce and cucumber salad. Œ SHRIMP TEMPURA. $8.95 Five jumbo shrimp breaded Thai style, deep-fried. Served with a sweet and sour sauce Œ CALAMARI . $7.95 Lightly battered and deep-fried to a crispy finish. Served with a sweet and sour sauce. Œ CRAB RANGOON . $6.95 Crab meat and curried cream cheese wrapped with wonton skin, deep-fried to a crisp brown. Served with sweet and sour sauce. Œ DUMPLINGS . $6.95 Five Steamed or fried dumplings stuffed with chicken, green peas, carrots and water chestnuts, served with sweet soy sauce. Œ AHI TUNA . $9.95 Sesame encrusted Tuna seared served on a bed of sautéed baby spinach. Served with a soy vinaigrette. Œ THAI & LAO BISTRO SAMPLER . $12.95 Combination of spring roll, fresh spring roll, crab rangoon, shrimp tempura, and calamari served with our combination of sauces.
    [Show full text]