DISCOVER THE TASTES OF LAOS

Contrary to popular belief, Lao Cuisine is not the same as Thai Cuisine. Lao Food has its own signatures and deserve recognition for creativity and genuinity. Lao food is spicy and delicious. It is served in communal dishes with meat, fish, chicken and vegetables. Glutinous rice, mostly served with other dishes, is eaten with fingers. There are many delightful dishes and new tastes for your palate to explore.

🍚

Sticky Rice

Sticky rice is a staple throughout the country. It is commonly said that Lao citizens eat more sticky rice than anyone else in the world. It is traditionally steamed in a cone-shaped bamboo basket, and placed in a covered basket where it is eaten alongside many dishes. In Laos, there should always be sticky rice available to eat at any time of day.

🥗

Minced Meat Salad

This dish is a type of minced meat salad, and widely considered to be the national dish of Laos. You can find Larb made with chicken, beef, duck, fish, or pork. It is usually flavoured with fish sauce, lime juice, fermented fish juice, ground rice, and fresh herbs. It will usually come with a few chilli peppers, which you can avoid eating if you cannot handle spicy food. Larb is an essential dish to pair with sticky rice.

🌶️

Green Papaya Salad

Green Papaya Salad is typically made with shreds of unripe papaya. It is of Lao origin, but served in different varieties around the region. Green Papaya Salad was a dish imported to Bangkok from Lao immigrants. It is similar to Thailand’s Som Tam dish, but does not contain peanuts and is usually made with fermented fish sauce. All of these ingredients are pounded together in a traditional mortar and pestle.

🐟

Steamed Fish

Mok Pa is steamed fish that is typically wrapped up in banana leaves and tied with bamboo string. It is prepared with lemongrass, kaffir leaves, green onions, fish sauce, green chilis, shrimp paste, and fresh dill. All these ingredients are mixed together with steamed fish. Mok Pa should never be served dry, and is also another dish that must be paired with sticky rice.

🌭

Sausage

This Lao sausage originates in Northern Laos, and is made from coarsely chopped pork mixed with garlic, chili, shallots, lime leaves, passion fruit leaves, coriander root, cashew powder and fish sauce. The mixture is then rolled into long sausages and grilled over charcoal until golden brown. Sai Oua is often served with rice or bread and fresh vegetables and herbs.

🍜

Noodle Soup

This rice noodle soup features a broth made from pork bones, onions, garlic, ginger, fish sauce and other spices. Soft, chewy noodles are topped with pork, shrimp, chicken or beef as well as fresh herbs and vegetables such as lettuce and coriander for a superb bowl of comfort food that’s both simple and tasty.

🍲

Or Lam

This stew is a Luang Prabang specialty made from buffalo skin, vegetables, pork—and wood. The thick, aromatic broth gets its distinctive, tongue-numbing effect from pepperwood, large logs of which you’ll see for sale at the Morning Markets. It’s edible but most people leave it in the bowl as the texture is less than appealing.

🌿

KAIPEN

A traditional, vitamin-rich snack found in Luang Prabang that’s made from algae harvested from the Mekong River on hot summer days. The algae is washed and dried, then pressed into thin sheets with shrimp, galangal, garlic, and tomatoes added. Pieces of Mekong River moss are then coated with sesame seeds and quickly fried on both sides for a crispy texture.

🍗

PING KAI

Chicken marinated with spices and sauces is grilled over charcoal until golden brown. Meaty chicken flavored with garlic, shallots, chili, lime leaves and fish sauce make for a delightfully satisfying meal.

🍺

Lao Beer

While Lao beer is not technically food, it is an essential companion of any dish when you’re in the country. It is the most famous brand of beer found in Laos, and widely considered to be the best tasting beer in the region. Lao beer is traditionally served with ice in small glasses, where it is enjoyed amongst friends and families.