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Best Lao Foods
Larb is a heavily seasoned meat salad that's garnished with freshly chopped herbs and khao khoua — toasted ground rice. Considered the unofficial dish of Laos, larb is consumed both in Laos and the bordering Isan, a region in Thailand.
The base of the dish is hand-minced meat, either beef, pork, chicken, duck, or fish, that can be raw or cooked, a souring agent - typically lime juice, and either fish sauce and/or padaek, a type of fermented fish sauce. The ingredients and variations of the basic recipe are endless, and similar dishes can be found throughout Southeast Asia.
MOST ICONIC Larb
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Sai oua is a spicy pork sausage infused with an array of aromatic local herbs and spices. Popular in Laos and northern Thailand, the sausage is usually served alongside another regional favorite - sticky rice - to create a contrasting and layered dish.
The sausage is made from ground pork shoulder in a standard natural casing, mixed with some of the most commonly used herbs and spices in Lao cuisine: shallots, lemongrass, chilies, kaffir lime leaves, and garlic. Some recipes also include padaek, which is a special kind of fish sauce made in Laos.
MOST ICONIC Sai oua
View moreKhao niao, meaning sticky rice, is immensely popular in Laos and Northern Thailand as part of the everyday food combinations. It is so deeply embedded in the countries' culture, the Lao people sometimes refer to themselves as "children or descendants of sticky rice".
Making the dish involves letting the rice soak in water overnight, then steaming it over a charcoal fire the next morning and putting it in little baskets after it cools down. It is eaten by hand without utensils, either by itself or as a part of a more substantial meal.
MOST ICONIC Khao niao
This versatile Lao stew is traditionally associated with Luang Prabang. The dish usually combines chunks of meat with typical Laotian spices such as lemongrass, cilantro, dill, basil, galangal, and sakhan – the stems from wild vines which impart a peppery, spicy flavor to or lam.
Other ingredients include onions, garlic, and eggplants which make the base of the broth, while the dish is finished off with the addition of rice balls, different vegetables, and grilled meat, usually beef, water buffalo, pork, or chicken, although some less common varieties may also include fish.
MOST ICONIC Or lam
MAIN INGREDIENTS
Khao lam or kralan is a unique Southeast Asian dessert consisting of sweet sticky rice, either white or red, steamed in bamboo tubes, popular in Thailand, Myanmar, Cambodia, and Laos. The simplest, original version included only rice mixed with water and salt, but more elaborate interpretations nowadays include the addition of grated coconut, sugar, coconut milk, and red beans.
The rice is mixed with the desired ingredients and placed inside specially prepared bamboo sticks. Coconut milk is added on top of the rice, and then the stick is sealed and carefully placed on a construction over hot coals. This unusual slow-cooking process transforms the rice into a sweet and rich creation, similar to custard or rice pudding.
Khao jao is a Laotian dish made with steamed white rice. It is a variation of the more popular khao niaw, made with jasmin rice instead of glutinous rice. The steamed rice is used as an ingredient for various stir-fried dishes. Lao food typically contains strong-flavored local greens and spices such as galangal, garlic, red chilies, and tamarind.
Thus, khao jao and khao niaw were used by peasants as side dishes to offer a more balanced and nourishing meal.
Usually associated with Luang Prabang, steamed fish in banana leaves is a dish that combines flaked fish with sticky rice powder, fish sauce, as well as different spices and herbs such as kaffir lime leaves, chili peppers, and lemongrass. The spices are usually ground in a mortar and then incorporated with the fish and other ingredients in a mixture that is neatly wrapped inside banana leaves.
The dish can be placed in whole banana leaves or small, individual-sized parcels, and it usually comes served with rice and a dipping sauce on the side. Although various types of fish can be used, catfish is the most common choice in Laos.
MOST ICONIC Mok pa
View moreA favorite of both Lao natives and visitors alike, jaew bong is a spicy variety of a traditional dipping sauce (jaew) that accompanies most Lao dishes. This particular variety is the signature relish of the former royal capital of the Kingdom of Laos (pre-1975) - Luang Prabang.
The city itself is also referred to as the culinary capital of the country, as the best native chefs were hired to cook for the king. Jaew bong has an intensely sweet, aromatic, and spicy flavor profile that can be adjusted for heat, depending on the recipe and personal preference.
MOST ICONIC Jaew bong
Feu is a Lao beef noodle soup, believed to be a variation of the Vietnamese dish phở. It is made by pouring a boiling broth over rice noodles, thin slices of beef, and a variety of fresh local herbs and vegetables. This can include onions, garlic, cilantro, galanga, lemongrass, Thai basil, kaffir lime leaves, and mint.
Feu is generally eaten as a breakfast dish but can be easily found at local street stands during the entire day. Some variations of feu are not served with noodles, but as a stew that is meant to be enjoyed with sticky rice, another local favorite.
MOST ICONIC Feu
Seen hang is a Laotian style of beef jerky made from a lean cut of eye round, loin, or sirloin, sliced into long thin strips and seasoned with an array of local spices. The traditional seasoning includes garlic, ginger, padaek (fermented fish sauce), lemongrass, red chilis, brown sugar, and black pepper.
After the meat is marinated, it is left out in the sun to dry out and it is sometimes flash-fried just before serving, only to ensure it is warm and to intensify the flavors of the marinade. The resulting jerky is a favorite snack to nibble on while enjoying a cold beer, but it can even be consumed as a dish of its own alongside sticky rice and jeow dipping sauce.
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Best Lao Food Producers
36 Manor is a premium tea brand located in Laos, specifically known for its Paksong teas grown on the Bolaven Plateau, a region famous for its volcanic soils and high-altitude climate. The company, under the Rongxing Group, has developed a unique approach to tea production, offering a variety of high-quality teas such as black tea, green tea, and white tea, often highlighted by their "Paksong" series.
These teas are enriched by the pristine environment of the plateau, where aged tea trees and traditional craftsmanship are key to creating distinctive, aromatic blends.
BEST Three Six Manor Teas and Herbal Infusions
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Best Lao Food Products
Ovaj čaj je pažljivo ručno urolan u male kuglice, što omogućava postepeno otpuštanje bogatog okusa tokom infuzije. Ovaj čaj pruža blagu i osvežavajuću aromu sa suptilnim cvjetnim notama. Njegov okus je delikatan, sa blagim slatkim tonovima i suptilnom voćnom notom koja ostavlja prijatan aftertaste.
Sa svojom jasnom crveno-zlatnom bojom i blagim mirisom trske, ovaj čaj nudi nežan, blago sladak i glatki ukus. Poznat je po svojim zdravstvenim benefitima, uključujući podršku zdravlju nivoa šećera u krvi, ublažavanje aftoznih rana i poboljšanje vida.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.