The dishes, traditions and flavours that define Southeast Asia’s most underrated cuisine
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Think of Southeast Asian food and you’ll most likely bring to mind Thai coconut curries and peanutty pad thai, steaming bowls of Vietnamese Pho and bubbling pots of Malaysian rendang. Laos cuisine is one of the region’s least publicised, but is undoubtedly one of one of the most soulful and underrated. It’s earthy, aromatic, fresh with mountain herbs and deeply connected to the rivers, forests and village kitchens that define the country’s rhythm of life. If you’re unsure where to begin when exploring Laotian food, this is your ultimate foodie’s guide to Laos, a journey through one of Asia’s best kept culinary secrets.
A Note on Sticky Rice
If there is one ingredient that defines Laos, it’s sticky rice. It’s not just a side dish, but the very backbone of daily life. Here, families eat more sticky rice per capita than anywhere in the world. Rolled into small balls, dipped into sauces, shared from communal baskets… it’s woven into the fabric of mealtime. Alongside it comes an explosion of herbs: mint, lemongrass, galangal, sawtooth coriander, holy basil. Laos cuisine uses herbs not as garnish but as the soul of the meal, creating dishes that taste like they were harvested directly from the forest.
Like much of Asia, fermentation is another pillar of Lao flavour. From pickled bamboo shoots to jeow bong and the iconic padek (a pungent, aged fish sauce) Lao food has a deep, savoury complexity beneath its herby brightness.
Lao Dishes You Can’t Leave Without Trying
1. Laap (Larb)
A dish that encapsulates Laos in a single bite, and the most iconic dish from the country. Laap is a minced meat salad, made with chicken, duck, pork or fish, tossed with mint, coriander, toasted rice powder, lime, shallots and a whisper of heat from chillies. It’s bright from the fresh mountain herbs, lightly acidic, with a subtle smokiness from the toasted rice. Eat it with sticky rice and crisp vegetables for a true flavour bomb.
2. Or Lam
A smoky, pepperwood infused stew that tastes like a warm hug on those cool mornings in mountainous Luang Prabang. This slow cooked dish uses buffalo or chicken, cooked with eggplant, mushrooms, lemongrass and sakhan – a wild pepper that tingles on the tongue and leaves a famous numbing sensation. This dish is rustic, earthy and deeply tied to the forests around Luang Prabang and Northern Laos.
3. Mok Pa
Mok pa is one of Laos’ most famous dishes, and one you can find all over the country. River fish is mixed with herbs, chillies and padek (fermented fish paste), then wrapped in banana leaves and gently steamed. It’s delicate and packed with flavour. Think citrus pops of lemongrass, aromatic dill and a soft, buttery, melt-in-your-mouth fish that picks up the subtle smokiness of the banana leaf.
4. Khao Soi
Not to be confused with the creamy Thai version, Lao khao soi is entirely its own creation. A lightly spiced tomato and pork sauce is served over soft rice noodles, topped with fried garlic, herbs and a ladle of warming broth. It’s comforting, balanced and surprisingly light, perfect for a quick lunch.
5. Tam Mak Hoong
Before Thailand popularised som tam, papaya salad belonged to Laos – and it’s bold. Tam Mak Hoong is made with fermented fish sauce, pounded garlic, tomatoes, lime, chillies and shredded green papaya. It’s funky and fiery and salty and definitely not for the faint hearted. This salad is a flavour explosion like no other, perfect for the adventurous foodie.
6. Khao Piak Sen
Khao piak sen is comfort in a bowl. Think silky, hand pulled rice noodles with a warming velvet broth, poured over shredded chicken and garnished with fresh herbs and fried garlic. It’s a popular breakfast dish across Laos, loved for its health benefits and simplicity. Every country has a nourishing chicken soup that heals the soul, and this is the Laotian version. Order it at a market stall early in the morning for the full experience.
7. Grilled River Fish & Meats
Like most of Southeast Asia, Laos loves grilling meat. It must be done slowly, and often over coconut husk charcoal that lends a gentle, smoky flavour. You’ll find skewers of grilled meats all over the country, from roadside pit-stops to market stalls and restaurants. Fresh river fish stuffed with lemongrass is one of our favourites to keep an eye out for, served with jeow dipping sauces.
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Laos’ Famous Dipping Sauces
In Laos, dipping sauces aren’t just extras to a meal, but an integral part of a culture built around communal eating and the ever present basket of sticky rice. Known collectively as jeow, each dipping sauce is slightly different and compliments the many grilled meats and crispy vegetables eaten here, providing depth, heat and smokiness to tie everything together. Most sauces are pounded by hand, each family using their own favourite recipes passed down through generations. Sticky rice is the perfect vehicle: its neutral flavour and pliable texture make it ideal for scooping, dipping and sharing. Here’s a few dips to keep an eye out for, but this is by no means an exhaustive list:
Jeow Mak Keua
This is a fiery, smoky eggplant dip made over an open flame; silky and savoury, it packs a punch. It’s similar in texture to babaganoush, except it’s packed with lots more heat. The burnt eggplant is deliciously savoury, filling the dip with a umami hit that’s incredibly moreish.
Jeow Bong
This one is sweet, spicy and smoky, often mixed with buffalo skin for texture. Galangal, garlic and fish sauce form the base of the dip, which makes for an especially good accompaniment to grilled meat. One taste and you’ll want to bring a jar home.
Jeow Som
A tangy, spicy chilli dipping sauce that brightens everything it touches. Handfuls of coriander, fish sauce and chopped chillies make this a powerhouse of flavour. Possibly one of the most addicting dips, there’s something about the sweet yet sour, tangy and fiery heat that keeps you reaching back for more.
What to drink in Laos
Beerlao
Widely considered one of Asia’s best beers, Beerlao is crisp, refreshing and best enjoyed by the river at sunset. Its simple flavour profile makes it the perfect addition to a bowl of laap or fiery tam hak moong. Think clean, sweet and malty, with hints of citrus.
Lao Coffee
Grown in the volcanic soils of the Bolaven Plateau, the terrain here produces beans with naturally rich, chocolatey notes. Brew it strong, then temper the intensity with condensed milk or serve it black over ice to beat the heat. You’ll find it poured at roadside stalls, village morning markets and elegant French cafés in Luang Prabang. Take a trip into the Bolaven Plateau where you can stay at locally owned coffee plantations and tour the misty jungle that surrounds them. Read more on How to Visit the Bolaven Plateau here.
Lao Lao Whisky
A homemade rice spirit found in villages across the country, Lao Lao is an initiation rite among travellers. It’s a staple of celebrations, weddings, birthdays and simple hospitality across Laos, but like most home-brewed spirits, packs more than a punch. Distilled from fermented sticky rice, it’s sometimes infused with herbs or honey. Typically served in small shot glasses, you’ll almost certainly be offered a glass of this at some point, and we highly recommend you say yes at least once.
Best Places to Eat in Laos
Like all of Southeast Asia, local markets are without doubt the best places to find delicious, local food that’s cooked fresh in front of you. From the night market in Luang Prabang to the morning market in Vientiane, these are where you’ll find live river fish, mountains of herbs, bamboo shoots and woven baskets of sticky rice. Bubbling pots of stew and flaming-hot skewers are enjoyed by locals and tourists, and it’s truly one of the best ways to get to know the heart and soul of a country.
For an in-depth dive into the best eateries and restaurants in the country, check out our guides to the Best Restaurants in Luang Prabang and Best Restaurants in Vientiane here.
