Laos Cuisine: 12 Typical Dishes You Must Try

Traditional cuisine plays a crucial role in a country's culture, as it is deeply influenced by lifestyle, geography, history and other natural factors. During a visit to Laos, it is essential not to miss the richness of Laotian gastronomy.

Laotian dishes are renowned for their harmonious fusion of flavors and spices, showcasing regional ingredients and traditional cooking techniques. Travelers will never be disappointed when they spend time discovering traditional dishes during their stay in Laos. Don’t hesitate to venture into this unique culinary experience!

Written by Preetika Narula (Local Expert)Updated on 11-02-2025

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Laotian dishes, a harmonious fusion of flavors and spices

Influence of the cuisine of foreign countries on Laotian cuisine

Laotian dishes are a harmonious fusion of flavors and spices. Since Laos is bordered by Thailand to the west and Vietnam to the east, Lao culture, including its traditional cuisine, is directly and deeply influenced by the culinary traditions of these two neighboring countries.

For example, Laos and its neighbors often use rice or rice noodles in a wide variety of dishes due to their strong rice culture. Rice agriculture in these countries therefore has a significant impact on traditional cuisine. In fact, there are many similar dishes, such as green papaya salad and noodle soup, among others.

Additionally, after the French colonial period, elements of French cuisine were quietly introduced and blend harmoniously into many contemporary dishes. It is possible to find many French-style dishes and restaurants in Laos.

Main Ingredients Used in Laotian Dishes

However, each country has its own distinct cuisine and it is important to distinguish Laotian cuisine from that of its neighbors, as Laotian dishes are characterized by the use of specific regional ingredients. In Laos, locals place great importance on local ingredients such as aromatic herbs, sticky rice and meat.

Rice, especially glutinous rice, takes center stage in Laotian meals due to the importance of rice agriculture in the country. Herbs like coriander, galangal and mint are mixed to create a flavor characteristic of Laotian gastronomy. They add a sensory dimension to taste, smell and sight.

Laos favors local meats such as Savannakhet pork, beef and chicken. Aquatic products from the Mekong River, such as shrimp and freshwater fish, are also popular. Laotian dishes are known for their spicy and spicy character, thanks to the use of spices such as pepper, lemongrass, chilli and ginger, combined with aromatic herbs.

Lao cuisine offers an exceptional harmony of carefully combined regional flavors and ingredients, providing an authentic and memorable dining experience when visiting Laos. Here are some must-try suggestions for dishes to try once you're in the country.

The specialties that represent the unique and attractive gastronomy of Laos

1. Lap or Laap (Laotian tartare)

When discussing Laotian dishes, it is impossible not to mention Lap (Laap or laarb). “Lap” in Lao means “good luck”. This dish is the most emblematic of Laotian cuisine, with a beautiful meaning. It is considered a gift of choice during major holidays in Laos, such as New Year and weddings.

Lap is prepared by chopping meat or fish and seasoning it with aromatic herbs such as coriander, mustard greens and lettuce, as well as spices such as garlic, chilli and chili peppers. Lime juice and eggplant are also added.

The meat used can vary depending on preference, whether pork, chicken, beef, duck or fish. This dish is usually accompanied by sticky rice and fish or meat soup, offering tangy and tangy flavors that will delight your taste buds.

2. Tam mak houng (green papaya salad)

If you enjoy green salads, you will love this version of tam mak houng, an iconic green papaya salad from Laos. Green papaya, tomato, carrot, and a mix of lime juice, chili, garlic, sugar, and fish sauce are thrown together into the mortar and pounded with a pestle. Some add shrimp or bits of fried pork skin, and the spiciness and sweetness are adjusted to preference.

There are so many recipes for the dish, all differing a little depending on what is added or left out; it is essentially one big customizable dish. Accompany this salad with crispy appetizers or triangular pieces of cabbage for a very crunchy and refreshing contrast. This salad is prepared without any oil, using fresh ingredients that are perfect for those hot days in Laos, refreshing the palate with bright flavors and contrasting textures.

Tam mak houng is also synonymous with sharing in Lao culture and is consumed among family and friends; it is one dish you should not miss out on when visiting Laos, as it is one manifestation of local hospitality. Neighbors around the kingdom have conferred their versions of it, especially in Thailand, where it is known as Som Tam.

3. Mok pa (Laotian-style fish foils)

As you well know, the Mekong sustains life and produces species that serve as natural sources of the harvest from the river, particularly fish, which is the essence of Mok Pa. Mok Pa consists of marinated fish prepared with lime leaves, lemongrass, fish sauce, and aromatic herbs.

After that, it is wrapped in a green banana leaf and steamed. This method helps to lock in the freshness of the fish during preparation and gives Mok Pa a very appetizing look. The dish has a texture that is delicate, juicy, and melting all at the same time. In Laos, food connects people. Mok Pa is usually shared among family and friends, an exemplary representation of the Lao culture of sharing food with family and friends while welcoming travelers with local flavors.

In addition, thanks to the absence of the use of oil, this dish is suitable for everyone, including those following a specific diet. You can enjoy it at many local restaurants at a reasonable price, making it an accessible choice for travelers. Don't miss the opportunity to taste this culinary delight during your stay in Laos, as Mok Pa will delight your taste buds with its fresh and exquisite flavors.

4. Khao poun (spicy rice vermicelli soup)

Khao Poun is one of the spiciest rice vermicelli soups available and is popular in Laos, generally during weddings and other celebrations. The soup is delicious as it strongly relies on coconut milk with a variety of meats like chicken, fish, or pounded pork. Its ingredients include fish sauce, galangal, garlic, lime leaves, Lao chili peppers, mint, and shallots.

Khao Poun has nice creaminess from the coconut milk and an aromatic flavor, though there is also a version without it for those who either prefer not to have coconut or are unable to consume it. Khao Poun is rich in flavor, so it provides comfort to the locals while being the favorite of foreigners as well. Thus, it is a must-try for anyone visiting Laos.

For the complete experience, don't forget to add fresh aromatic herbs and bamboo shoots to your Khao Poun. These ingredients add an extra dimension of freshness and crunch to the soup. Khao Poun is particularly popular at breakfast, offering a burst of spicy flavors to start the day right.

5. Or lam (beef stew)

Or Lam is a Laotian stew originating from Luang Prabang, Laos, which offers a light touch of spice and numbness. The base of this dish is prepared from rice flour mixed with spices such as chili, lemongrass, ginger and garlic.

Mushrooms and common meats like pork, chicken and beef are usually added, and sometimes even venison for a special version. The Or Lam is then steamed until the meats are tender. Despite its time-consuming preparation and cooking, Or Lam delights the taste buds with its sweet and bitter flavors. This authentic Laotian dish is a true specialty that cannot be found elsewhere.

6. Kaipen (fried seaweed)

Kai Pen is a type of river algae found in the river regions of northern Laos. After harvesting, the seaweed is shaped into squares and then dried in the sun. Preparing Kai Pen is very simple: just fry the dried seaweed in a pan for about 4 seconds. Kai Pen has a fine, crispy texture, similar to French fries, making it a popular snack among Laotians.

As a seaweed, Kai Pen is rich in nutrients and beneficial to health. Additionally, this plant-based product makes an ideal snack for vegan travelers, providing a tasty and healthy alternative.

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7. Khao piak sen (Chicken noodle soup)

Khao Piak Sen is a traditional Laotian noodle soup made with tapioca flour and rice flour, resulting in a chewy and comforting texture. The broth, brewed from chicken, lemongrass, lime leaves, galangal, ginger, and soy sauce, is simmered for hours to develop a deep, rich flavor that distinguishes this dish from others.

The soup is made in the early dawn hours, with chefs preparing ahead of time. A sizable cauldron of broth is prepared and served steaming hot. Consumption is typical at breakfast, with Khao Piak Sen offered at almost every street corner in Laos and served with a host of accompaniments, such as fresh herbs, fried chili pepper, shrimp paste, and crushed peanuts, among many others. The thick hand-rolled noodles go well in that rich broth, giving it a texture more akin to gravy rather than a runny soup.

8. Sien Savanh (Laotian dried beef)

Another popular Laotian snack is Sien Savanh. These are thin slices of beef seasoned with black pepper, garlic and ginger. Laotians also sprinkle sesame seeds on beef slices and then let them dry in the sun. The process of making Sien Savanh usually lasts a few days, depending on weather conditions. The warmer it is, the faster the process.

After drying for hours under the sun, the beef slices have a rubbery texture and smoky flavor that pairs perfectly with a beer. In some regions, beef is replaced by buffalo. Sien Savanh is therefore an essential Laotian dish to try during your stay in Laos.

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9. Sai oau (Laotian sausage)

Sai Oua, also known as Laotian sausage, is prepared by chopping meat and seasoning it with typical spices such as galangal, lemongrass, lime leaves, fish sauce and onions greens. Sai Oua sausages can be roasted or fried in oil to achieve crispy skin and a slightly spicy flavor that instantly stimulates the taste buds.

This specialty is native to the northern regions of Laos, but visitors can also find them at street food stalls and local markets, where they are an integral part of Laotian street food. Don't miss the opportunity to taste these delicious sausages during your visit, as they represent a real treat for lovers of spicy flavors and savory meats.

10. Khao Jee (grilled sticky rice)

Khao Jee, literally “roasted sticky rice” in Lao, is carefully prepared by cooking sticky rice to a sticky texture. A stick is then inserted into the rice before toasting it. To add a touch of creaminess, you can also add a layer of egg before cooking.

This dish is both fascinating and delicious, offering a crispy texture on the outside and soft inside. It is popular as a snack among children and adults in Laos, and is a staple of street food. During your visit, don't miss the opportunity to taste Khao Jee and savor this unique taste experience, which highlights the versatility of sticky rice in Lao gastronomy.

11. Ping gai (Lao-style roast chicken)

Ping Gai, also known as Lao-style roast chicken, is a Laotian version of roast chicken that is inspired by the Thai recipe, but adapted to Laotian preferences.

Seasoning sauce is prepared with familiar ingredients such as fish sauce, lemongrass, rice vinegar, sweet chili pepper, garlic, shallot, turmeric, ginger, coriander, soy sauce black pepper, palm sugar and white pepper. The chicken is marinated in this fragrant sauce before being roasted, giving it a delicious flavor, golden appearance and smoky scent.

Ping Gai is a popular dish in Laos, often found in local restaurants and street food stalls. Its combination of spices and aromatics offers a rich and satisfying taste experience. Don't miss the opportunity to taste this delicious roast chicken during your visit to Laos, as it perfectly embodies Laotian gastronomy.

12. Khao niew (steamed sticky rice)

Khao Niaw or sticky rice is one of those basics in Laotian cuisine and a firm favorite for everyday meals. Khao Niaw consists of glutinous rice that has been steamed, sometimes flavored with a pinch of salt and sometimes served plain. It goes well with meals such as Laap, Mok pa, or Or lam to provide a savory balance.

The reason that Khao Niaw is special is that it has a deep connection to Laotian culture and identity. Traditionally served in a bamboo basket called a "tip khao," it is eaten by hand by rolling it into small balls. Eating Khao Niaw is more of a community act, sharing side dishes of boiled vegetables, soups, and meats with family and friends, which in turn signifies a sense of community. A basket is also a symbol of Laotian life. Workers carry it with them to the fields, filled with sticky rice and perhaps a few small pieces of fish or a little meat for their midday meal.

Anyone who wants to find the real taste of Laotian food and culture should try some Khao Niaw. It speaks of a lifestyle, an embedded tradition that binds the people of Laos together.

Our last words,

Using local ingredients and inspiration from neighboring gastronomy, Laotians create their own culinary art. Laotian dishes cannot do without aromatic herbs, spices and sticky rice. As a result, the cuisine of this country is considered a harmonious concert of ingredients and is a must-visit experience for foreign visitors.

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