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Sticky rice (Khao niao)
Laotians have a tradition of eating sticky rice (Khao niao). Typically, the sticky rice is compressed in a bamboo basket called a "thip khao". They use their hands to roll the rice into balls, then eat it with meat or vegetables.
Lao sticky rice is made from glutinous rice grown in hillside fields, resulting in a sticky, smooth texture with long, slender, ivory-white grains that are very visually appealing. Lao sticky rice is chewy, fragrant, and flavorful. What's impressive about Laos is that it's rarely black or multi-colored like in some other countries. They often eat sticky rice with grilled chicken and boiled vegetables, along with a little "cheo boong"—a distinctive Lao dipping sauce—making the dish incredibly unique and delicious.
Laap
Laap (also known as Larb) is a traditional Lao dish but is also very popular in Thai restaurants. Laap mainly consists of sliced meat (such as pork, beef, duck, or chicken) mixed with fish sauce, coriander, mint, chili peppers, onions, and lime juice, along with dried rice grains, then cooked until tender. Laap is served with sticky rice and fresh vegetables.
Laap is a signature salad of Laos, considered the country's "national dish." It's highly regarded not only by locals but also loved by many international visitors. If you have the chance to visit the "Land of a Million Elephants," don't forget to try this delicious Lao specialty.
Tam Mak Houng
If you've heard of the famous Thai papaya salad called Som Tam, you won't be surprised to taste Tam Mak Houng in Laos.
This dish isn't as sweet as Som Tam; it consists of three-spotted crab mixed with a special Lao fish sauce called pa daek, served with sticky rice. Other ingredients include tomatoes, garlic, chili peppers, and lime juice.
Tam Maak Hung is a fairly common dish in restaurants as well as in the meals of the local people here. Unlike Vietnamese papaya salad, which is usually dry, Lao papaya salad is served with a dressing to dip other accompanying dishes. The papayas chosen must be green and mature but not nearly ripe to ensure a crispy and delicious salad. The papaya is shredded into thin strips and mixed with lime juice, pickled eggplant, pepper, chili, and a little shrimp paste, creating a distinctive flavor that anyone who has tried it once will remember forever.
Ping Kai
Another popular dish is Ping Kai – grilled chicken. The chicken is marinated with spices including black pepper, garlic, coriander root, fish sauce, and salt, then grilled over charcoal until it emits an irresistible aroma. Alternatively, you can wrap small pieces of chicken in pandan leaves before grilling, which is also delicious. In Laos, people eat Ping Kai with sticky rice and sometimes with fresh vegetables.
Ping Kai grilled chicken is one of Laos' classic dishes, served throughout the country.
Examination
While the people of Myanmar use coconut water to make Khao Soi, the Laotians substitute it with pork broth. This dish consists of scissor-cut noodles, blanched in boiling water, and then topped with Khao Soi – a mixture of minced pork with garlic, tomatoes, and spices.
Khao Soi is a famous Lao dish with incredibly simple ingredients and preparation methods, yet it is so appealing and captivating that anyone who has tasted Khao Soi will never forget its flavor.
At first glance, Khao Soi might look like pho, but it's actually different. This dish doesn't require bone broth; you simply boil water, blanch the pho noodles until cooked, place them in a bowl, add vegetables, and finally top with Khao Soi and a sprinkle of chili peppers for a delicious meal.
Lao sausage (Sai Oua)
Sai Oua is essentially a type of sausage made in Laos, primarily from pork and seasoned with common spices like lime, garlic, and chili peppers to enhance its flavor and appeal. The pork is finely ground until smooth, then mixed with spices until well-seasoned. The mixture is then stuffed into pig intestines, and depending on preference, it can be boiled or fried – both methods result in a delicious dish. Sai Oua is one of the most appealing dishes in Laos that you shouldn't miss.
Sai Oua, also known as Lao sausage, is a popular dish in night markets. Besides traditional sausages, Laotians also enjoy fermented sausages and spicy sausages made from water buffalo meat.
Savanakhet Chicken
Savanakhet chicken is one of the most famous and delicious dishes in Laos, a must-try for any visitor. The chicken used to make Savanakhet chicken so special must be free-range, fed on grains, resulting in fragrant, firm meat with just the right balance of sweetness and tenderness. When grilled over charcoal, it has an irresistible aroma, crispy skin, and tender, juicy meat that melts in your mouth. Served with sticky rice and "cheo boong" (a local spice blend), it's an unforgettable culinary experience.
