Food in Laos

Laos, a landlocked gem in Southeast Asia, offers travelers an enchanting journey through its lush landscapes and vibrant culture, which is deeply intertwined with its culinary traditions. Laotian cuisine, while less known than that of its neighbors Thailand and Vietnam, presents a rich tapestry of flavors and dishes that are sure to delight the adventurous palate. Visitors to Laos can look forward to a gastronomic experience that includes staples such as sticky rice, the ubiquitous Laap, and a variety of spicy, sour, and herbal flavors that define the local food scene. This article will guide you through the must-try dishes and food experiences that embody the essence of Laotian cuisine, ensuring that your visit is as much a feast for the senses as it is a cultural discovery.

Laotian Dishes

Larb (Laap)

Larb, also known as Laap, is considered the national dish of Laos. This meat-based salad is made from minced meat (often pork, chicken, beef, duck, or fish), seasoned with lime juice, fish sauce, mint, and toasted ground rice, giving it a unique texture. It's commonly eaten with sticky rice and fresh vegetables.

Khao Niaw (Sticky Rice)

Khao Niaw, or sticky rice, is a staple in Lao cuisine and is often served in small bamboo baskets. It's glutinous rice that's steamed and becomes sticky. Eaten with your hands, it's rolled into small balls and dipped into various sauces and dishes.

Tam Mak Hoong (Papaya Salad)

Tam Mak Hoong, or Lao papaya salad, is a spicy salad made from shredded green papaya, tomatoes, garlic, chili, lime juice, fish sauce, and palm sugar. It's pounded together in a mortar and pestle, which helps to blend and enhance the flavors.

Sin Savanh (Lao Beef Jerky)

Sin Savanh is a popular Lao snack. It consists of strips of marinated beef that are dried and deep-fried, resulting in a chewy and flavorful jerky. It's often served with sticky rice and a spicy dipping sauce.

Lao Sausage (Sai Oua)

Sai Oua is a type of Lao sausage made from ground pork mixed with a variety of herbs and spices such as lemongrass, kaffir lime leaves, galangal, and chili. These sausages are typically grilled and have a fragrant and slightly spicy taste.

Kaipen (Fried Seaweed)

Kaipen consists of river weed harvested from the Mekong River, which is then spread out, sprinkled with sesame seeds and sundried. When ready to eat, it's fried until crispy and often served with a spicy dipping sauce called jaew bong.

Or Lam (Lao Stew)

Or Lam is a hearty Lao stew that features a mix of vegetables, meat (often buffalo or beef), and local herbs. The stew is thickened with pounded sticky rice and flavored with lemongrass and chili. It's a traditional dish from the northern region of Laos.

Mok Pa (Fish Steamed in Banana Leaves)

Mok Pa is a dish where fish is marinated in a mixture of herbs and spices, wrapped in banana leaves, and then steamed or grilled. The banana leaves impart a subtle flavor and aroma, making this a light and healthy dish.

Ping Kai (Grilled Chicken)

Ping Kai is Lao-style grilled chicken, where the chicken is marinated with local spices and herbs before being grilled over a charcoal fire. The result is a smoky and flavorful meat that's often served with sticky rice and spicy dipping sauces.

Khao Poon (Lao Noodle Soup)

Khao Poon is a spicy noodle soup made with rice vermicelli, coconut milk, fish sauce, and a paste of fermented beans, chilies, and garlic. It's often topped with shredded chicken, fish, or pork and garnished with bean sprouts, cabbage, and lime.

Laotian Desserts

Khao Tom (Sweet Sticky Rice with Banana)

Khao Tom is a dessert made by wrapping sweetened sticky rice and banana in banana leaves before steaming. The dessert is often served during festivals and special occasions.

Sangkhaya (Lao Coconut Custard)

Sangkhaya is a rich and creamy dessert made with coconut cream, eggs, and sugar, often flavored with pandan leaves for a fragrant aroma. It can be eaten alone or with sticky rice.

Nam Varn (Lao-style Jellies)

Nam Varn includes a variety of colorful jellies and sweet syrups, often made from coconut milk, fruit, and tapioca. These refreshing treats are particularly popular on hot days and can be found at street markets throughout Laos.

Khanom Kok (Coconut Cakes)

Khanom Kok are small, round cakes made from coconut milk, rice flour, and sugar. They're cooked in a special pan with indentations, resulting in a crispy outside and soft, custardy inside. They're often served warm as a snack.

Lao Layer Cake (Khanom Chan)

Khanom Chan is a traditional Lao dessert that consists of steamed layers of coconut milk-based sweet jelly. Flavored with pandan and often colored with natural dyes, these cakes have a chewy, gelatinous texture and are subtly sweet.