Choose between traditional cuisine at night markets, fresh bakes from French-style bakeries, or fusion Laotian food in trendy restaurants as you explore the food scene of Laos.
The mountainous region bordered by the Mekong River yield fresh dishes that varies across regions and seasons. With close access to rice fields, jungles and rivers, the environment clearly shaped the staples of locals' diets. River fish, buffalo and wild boar are a common sight next to sticky rice and a pile of fresh herbs. Though the local cuisine may be confused as Thai, Vietnam, or even Cambodian food to a stranger, the differences are beyond first glances. Generally cleaner and lighter, Laos also prefer a herbal and bitter palate compared to Thai's sweet and spicy flavour profile. Furthermore, the seasonings and herb preferences are distinct to Laos. Packed with vibrant ingredients, herbs and chilies are guaranteed to thrill your taste-buds.
Khao Niao (Sticky Rice)
The fundamental dish for Laos, this staple is served at room temperature in a woven bamboo basket called thip khao. To eat the rice traditionally, pinch some with your right fingers and roll it into a ball using your palm. Proceed to use this wad of rice to scoop up the meat or vegetable of your choice. It is a side dish and your culinary, all in one.
Sticky rice takes on a different form in Khao Jee, a rice cake skewer. This cheap (2k kip) and substantial street snack is essentially sticky rice patties with egg soaked in them. Usually grilled over hot charcoal in markets, they make a delicious on-the-go snack.
Vegetable
Tam (Spicy Salad)
Distinct from the Thai version of papaya salad, Tam rejects the sweetness from its cousin dish while focusing on the umami aspect. For Tam Mak Houng (papaya salad) - slices of green papaya and eggplants are pounded in a large mortar-and-pestle, then drizzled with Lao fish sauce, fermented crab and served with tomato and sometimes cilantro. Order a Tam Mak Kluay and you will be served a plate of green banana pounded beautifully into a cold salad.
Kai Pen (Seaweed)
Lightly salty, satisfyingly crunchy and a little oily. Kai pen is dried directly on the banks of the river before being cooked with tamarind water for a hint of sourness and topped with sesame seeds. You’ll find this treat widely available in and around Luang Prabang and occasionally further afield.
Jaew (Dipping Paste)
An infinite combinations for the Laotian dipping sauce - from tomato, chilli to eggplants. Some mortar and pestle action to get a perfectly pounded mess with flavours of chilli, garlic, fish sauce, lime and grilled vegetable integrated beautifully. Enjoy with sticky rice, Kai Pen or even grilled meat.
Yam Salat (Lao Salad)
I've ordered the Laotian Salad because I thought it was a local salad or something similar to Tam. I was quite disappointed when my plate of greens, hard boiled eggs and tomato was drizzled with a mayonnaise kind of sauce. For a moment, I thought I was cheated and it's just a another spin on a classic Caesar salad. Apparently, the Laotian Yam Salat is a thing - egg yolk dressing slathered on top of lettuce, cucumbers, tomatoes, egg white slices, cilantro, and green onions.
Meat
Laap / Larb (Minced Meat)
Chopped meat from pork, buffalo, duck or chicken, fried with fish sauce, herbs, toasted sticky rice powder and lime juice. The Laotian dish is mixed until everything is perfectly balanced out. Though you will get freshly cooked larb at most restaurants and eateries, it is a norm to have fresh larb served raw (larb seua).
Or Lam (Stew)
An earthy, velvety stew is cooked with dill or basil is often prepared with animal fat than a vegetable. Pureed eggplants and/or sticky rice are used to thicken up the nutritious stew which is further garnished with gelatinous buffalo skin, wood ear mushroom, chicken, ivy glory and Mai Sakaan (chilli wood). Mai Sakaan can be chewed on then spit out for the flavour or you can continuously chew on it for a few minutes until it is soft enough to swallow. Definitely my favourite Laotian dish.
Kaeng Som Pa (Sour Fish Soup)
This appetizing fish soup is made with fish, lemongrass, lime juice, fish paste, spring onion, mint leaves and coriander. Known as the sour Mekong fish soup, this version differs from Thailand coconut milk based soup, being more herb based with a clear broth.
Khao Jee Pa-Tay (Baguette Sandwich)
Massive baguette pyramids are aplenty along street stalls of night markets and in Vang Vieng, reflecting the clear French influence apparent in the country. For the original version, you will get pate smeared on the baguette, fresh sliced vegetable and mystery meat stuffed before being passed to your hands. However, most sandwich stores today provides a whole array of fillings for you to choose from. Omelettes, ham, fried fish, and tuna are common options, but really, don't be overwhelmed when you see a menu of over 50 baguette options being propped against their carts.
Ping Kai (Grilled Chicken)
Chicken on a bamboo skewer is another common sight in markets. A whole chicken is halved and pounded flat before being marinated in fish sauce, turmeric, garlic and more spices before being grilled.
Ping Pa (Grilled Fish)
Basically Mekong river fish on the bamboo skewer and seasoned with kaffir lime, galangal, lemongrass, and lime. The fish is roasted with the skin on so that the flesh won't dry out. Order this Lao "fast food" for just 25k kip, 4 SGD to go with your sticky rice. Tear through the glorious crispy skin (reheated on the grill so you don't have to worry about getting food poisoning), to dig into glistening white flesh of the fresh water fish.
Mok (Steamed Meat in Banana Leaf)
Meat wrapped in banana leaf and steamed to lock up all the flavour. Again, a plethora of options from Mok Samong (pig brains), Mok Naw Mai (bamboo salad) and Mok (River fish). All the meat or fillings are mixed with your usual Laotian herbs.
Sai Oo-ah (Pork Sausages)
Laos take on pork sausage results in the springy sausage packed with flavour from the smokiness from the grill and the freshness from the chopped up herbs.
Noodles
Khao Soi (Flat Rice Noodles)
"Soi" means to cut and it is exactly how the noodle makers serve the dish - with noodles cut with scissors. The flat rice noodles are cooked in rich pork broth and garnished with sliced tomatoes, fermented soybean and minced pork. A basket of fresh watercress leaves, mint, basil, red chilli and lime will be served with the bowl of steaming noodle soup. Main difference between this and Thailand's is the absence of coconut milk, giving you a "cleaner" taste.
Khao Piak Sen (Chicken Noodle Soup)
Thick, hand rolled noodles that is blanched in deep, flavourful meat broth. The starch is not removed, thus giving that gravy-like thickness to the soup. For an oomph to the soup, add chilli flakes in oil, fish sauce, drizzle freshly squeezed lime sauce before topping off the bowl with fresh herbs. A satisfying bowl for any time of the day.
Khao Poon (Spicy Vermicelli Soup)
Similar to what Singaporeans know as Laksa, the spicy vermicelli soup is thin rice noodles drowned in long-simmered broth made with pounded meat, and Lao sauce (fish sauce, lime leaves, galangal, garlic, shallots, Lao Chillies and perilla). There is also a salad option, Tum Khao Poon. The dry version is garnished with beansprouts, banana flowers and peanuts. You can spot bags of this noodle salads in markets for an easy takeaway option.
Feu (Laotian "Pho")
Lao meat noodle stew is another noodle soup most often made with meat and bones (beef or chicken), vegetables, and herbs. The Laotian take of Vietnamese Pho can be be served either as a meat stew to accompany rice or with noodles.
Desserts & Drinks
Khao Nom Krok (Coconut Pancakes)
A batter of rice flour, sugar and coconut milk, cook in a cast-iron custom frying pan. Served on banana-leaf plates (sustainable, yus), bite into the slightly crisp outershell before the creamy and melty center. What I love about these are that they are not super sweet and still maintains the integrity of the coconut taste. And these delicious bites are only 5k kip per cluster! These sweet treats are easy to find at Luang Prabang and not so much in Vang Vieng and Vientiane so have your fill there.
Laotian Coffee
An extra strong brew of coffee stir into a magic concoction of powdered milk, evaporated milk and/or condensed milk. Brewing the coffee in a coffee sock enhance the strength of the coffee and the milk mixture just gives that thick, malty rocket fuel to jolt you awake. Cafe Nom is Milk Coffee and if you want it iced, cafe nom yen will be your order.
For a homemade version, you can boil 2 tablespoons of coffee grounds in a cheese cloth/coffee sock for 20 minutes before transferring the coffee into a cup with 2 tablespoon of condensed milk and stir. You'll get a creamy yet strong coffee drink. Option to top off with ice.
Fruit Shakes
How can one leave South East Asia without slurping down fruits shakes. With an abundance of tropical fruits and an endless possibilities of combinations - mix and match the fruits of your choice for that cool relief after spending time in the heat.
Sticky Rice Pancake
Originating from Hmong people, the pancakes are made of sticky rice (duh) and can be found across South East Asia. Not as commonly found as the coconut pancake, get your sticky rice pancake fix at Kung's Cafe in Vientiane.
Lao Lao
One of the cheapest alcohol ever; the strong-tasting Laotian rice whiskey is readily sold in night markets and convenience stores. Get a honey and lime Lao Lao shots in restaurants or for an even cheaper option, just add a shot of Lao Lao in your fruit shakes from street store. The alcoholic yet refreshing shake usually costs a mere 10-15k kip (~ SGD 2). How affordable are these?
Others
Here's just some uncommon food items that you can get at Laos, especially when you visit the local farmer's market or morning markets. I've seen ladies grilling wasp larvae wrapped in banana leaves, buffalo skin and squirrels. So, if you are feeling it, onward?
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