Laos’ national dish, larb is a minced meat salad made from chicken, beef, or fish, blended with lime juice, fresh herbs, chili, and roasted rice powder for texture. This spicy, tangy dish is a must-try for its burst of flavors.
Nov 8, 2024
Sticky Rice (Khao Niew)
Staple of Lao cuisine, sticky rice is served with nearly every meal and is enjoyed by hand. Its soft, chewy texture complements Laos' savory and spicy dishes.
Papaya Salad (Tam Mak Hoong)
Laos’ take on papaya salad, this dish combines green papaya with chili, fish sauce, and lime, giving it a spicy and sour kick.
Or Lam (Lao Stew)
A hearty, peppery stew made with chicken, eggplant, wood ear mushrooms, and green beans, flavored with lemongrass and thickened with sticky rice.
Lao Sausage (Sai Oua)
Aromatic and savory, these sausages are packed with herbs, lemongrass, and kaffir lime leaves, giving each bite a fresh, tangy taste.
Khao Piak Sen (Lao Noodle Soup)
A comforting noodle soup often served for breakfast, featuring thick, chewy noodles in a rich, savory broth with fresh herbs.
Mok Pa (Steamed Fish)
Fish marinated with spices and herbs, wrapped in banana leaves, and steamed, delivering a delicate flavor and a delightful aroma from the banana leaves.
This refreshing salad mixes crispy fried rice with pork, fresh herbs, and peanuts, creating a delightful balance of textures and flavors.
Crispy Rice Salad (Nem Khao)
Jeow Bong (Chili Paste)
A popular condiment, Jeow Bong combines smoky, sun-dried chili with garlic and galangal. It’s often served as a spicy dip with sticky rice.
Coconut Pancakes (Khao Nom Kok)
Sweet coconut milk pancakes, crispy on the outside and soft inside, are a popular Lao street dessert.