Lao food is distinct from
other Asia cuisines, although it is somewhat similar to the food found in the
northeastern part of Thailand
in the area known as Isan. Most Lao dishes contain vegetables and herbs, rice
or noodles and fish, chicken, pork or beef. The freshness of the ingredients is
very important to Lao people who like to prepare everything from scratch,
rather than use pre-prepared ingredients, as they believe this makes their food
more delicious. Herbs such as galangal and lemongrass are favourites and padaek
(Lao fish sauce) is found on every table.
One of the staples of Laos food is
sticky rice. As the name reveals this rice naturally sticks together so it is
easy to roll into small balls, dip into food and eat with your fingers. A
traditional everyday Lao meal is simple and normally consists of sticky rice,
some natural vegetables and at least one kind of spicy sauce to dip the sticky
rice into, plus perhaps some fish or meat.
Another daily favourite is
noodle soup (called feu also spelt pho) which is a hearty soup incorporating
meat, noodles and vegetables. Don’t be surprised if when ordering your noodle
soup, a huge plate of local salad vegetables arrives at the same time, together
with a range of sauces and condiments.
Although Lao cuisine has many
influences, such as Thai, Vietnamese, Chinese and French, when talking about Laos food, most people who know Laos or have been to Laos would know laap (sometimes
spelt laab or larp). Laap is a dish that is particular to Laos and is often
served on special occasions such as weddings, Baci ceremonies or other
celebrations as in Lao language laap means luck or good fortune. However you
will find it served in every good Lao restaurant around the country.

Laap is made from chopped or
thinly sliced meat or fish that is mixed with lime juice, fish sauce, mint,
coriander, spring onion, chili and uncooked rice grains that have been dry
fried and crushed. It is usually accompanied by vegetables including eggplant,
fresh chilies, mustard leaves and lettuce. It can be eaten with ordinary rice
or sticky rice and is usually eaten with fish/meat soup depending on the main
ingredient being used.
Laos is blessed with a huge variety of fresh fruit and
most meals will conclude with a plate of freshly cut fruits such as mango,
pineapple, water melon and dragon fruit. You can wash down your Lao meal with
the country’s award winning beer, Beer Lao, or fresh juices made from lime,
sugar cane or coconut, as well as fruit shakes.
If you are a visitor it is
useful to ask that your laap is cooked, as in some parts of the country locals
like to eat it raw, particularly fish laap. Other Lao favourites include papaya
salad (a spicy mix of green papaya, lime juice, fish sauce, fresh chilies and
peanuts), barbecued fresh fish and grilled meats (often served as small kebabs)
and steamed fish or chicken in banana leaves.
Every region of Laos has its
own specialties, for example in Luang Prabang one treat is kaipen a fried snack
made of fresh water weed eaten with jaew bong, a sweet and spicy Lao paste made
with roasted chilies, pork skin, galangal and other ingredients. So make sure
you ask what’s best to eat in each town.
In the past, a Lao family
would eat home cooked meal together sitting on the floor around a Lao-style
table called a pa kao or ka toke. Though this tradition is still common in the
country side, it is not widely seen in urban areas nowadays.