Top Laos Dishes

Top Laos Dishes

Simple and natural ingredients are the backbone of Lao cuisine. Lao cuisine shares similarities with Vietnamese, Chinese, and more markedly to Khmer and especially Thai cooking. Lao people enjoy fresh vegetables and herbs, for this reason they appear in almost every Lao meal. Meat and fish are usually grilled or steamed as a result, the famous are fresh and the dishes low in fat. 
To the foodies visiting Laos, here are the top 10 Laos food that you would love to try!
Khao Niaw (Sticky Rice)
Sticky rice is a staple throughout the country. It is traditionally steamed in a cone-shaped bamboo basket, and placed in a covered basket. You can enjoy the sticky rice with other food and sauces.
Khao Jee (Baguettes)
Because of its French influence, delicious baguettes are commonly found on many streets in Laos. Khao Jee (or baguette) is split in half and filled with lettuce, sliced tomatoes, carrot, onion and optional cheese, moo yor (pork lunchmeat), chopped ham and topped with pâté or chili sauce.

Tam Mak Houng (Spicy Green Papaya Salad)
Papaya salad is a type of salad made from sliced raw papaya, garlic, chili, peanuts, sugar, fermented fish sauce and lime juice. Tam Mak Hoong easily recognized by large mortar and pestles and bright red tomatoes. In the large mortar and pestle strips of green (unripe) papaya are crunched together with a handful of basic ingredients including palm sugar, lime, fish sauce, peanuts and chilies. 

Larb (Laap, Larp or Lahb)
It is also known as Minced Meat Salad. You can find Larb made with chicken, beef, duck, fish, or pork. It is usually flavored with fish sauce, lime juice, fermented fish juice, ground rice, and fresh herbs. It is usually served with raw vegetables and sticky rice.

Or Lam (Stew)
This food originates from the northern of Luang Prabang. This tasty stew comprises mainly vegetables. Beans, eggplant, lemongrass, basil, chilies, woodear mushrooms, cilantro, green onion and locally grown vine called ‘sa kaan’ go into the dish, with optional meat (classically prepared water buffalo meat).

Lao Sausage (Sai Oua)
Also known as ‘sai oua’, is made up from Chopped pork meat, seasoned with herbs such as lemongrass, kaffir lime leaves, shallots, cilantro, galangal and flavoured with fish sauce.
Lao Beef Jerky (Sien Savanh)
Sien Savanh are Sundried beef strips, marinated in dark soy, oyster sauce, garlic, pepper and palm sugar. Occasionally with sprinkles of sesame seeds. The strips are then left to dry in sunlight, then deep fried until lightly crispy and served with sticky rice or jaew maak len (tomato-based chili dip).
 Ping Kai (Grilled Chicken)
A whole chicken is marinated in black pepper, garlic, coriander root, fish sauce and salt and is then cooked over hot coals. You may try it with sticky rice and sometimes with raw vegetables in Luang Prabang.
Khao Piak Sen (Lao Noodle Soup)
This Noodle soup is quite popular, common breakfast dish. The bowl contains beef or chicken broth, which is poured over rice noodles and flavored with various tasty herbs.

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