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Laos

Laos, in Southeast Asia, is a landlocked gem of misty mountains and the Mekong River, with Vientiane as its sleepy capital exuding French colonial charm. Known for Luang Prabang’s golden temples and the mysterious Plain of Jars, its economy blends rice farming, hydropower, and growing tourism. Lao culture hums with Buddhist calm and silk weaving. Laos offers a slow, lush escape from its bustling neighbors.

Laos

Featured Dishes from Laos

Khao jee

Khao jee

Khao jee w.t͡ɕīː]), khao gee or jee khao (lit. 'grilled [sticky] rice' or 'grilling [sticky] rice'), also khao ping (Lao: ເຂົ້າປີ້ງ, [kʰȁ(ː)w.pîːŋ]), is an ancient Laotian cooking method of grilling glutinous rice or sticky rice on a stick over an open fire. Khao jee or, more specifically, khao jee joom kai (lit. 'grilled sticky rice dipped in egg'), also known as Lao sticky rice pancakes with egg coating, is a traditional Lao food from Laos and the ethnic Lao of Isan or northeastern Thailand. Glutinous rice is the staple of the Lao people in Laos and in Thailand. In fact, the Lao consume more sticky rice than any other group of people in the world. Since ancient time, khao jee is prepared for offering to monks during the Buddhist ceremony called boun khao jee (khao jee festival) held around February. Boun khao jee is among the twelve precepts that Lao people celebrate annually to commemorate The Buddha for his original teachings given to monks. The festival is marked by a morning ceremony to offer khao jee to monks and an evening grand parade of candle-bearing worshippers circling their local temples, making merit amid much religious music and chanting.

Khao piak

Khao piak

Congee is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice–water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10,000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish, and pickled vegetables. Vivid experiences of eating or delivering thin congee as wartime or famine food often feature in diaries and chronicles. In some cultures, congee is eaten primarily as a breakfast food or late supper; some may also eat it as a substitute for rice at other meals. It is often considered suitable for the sick as a mild, easily digestible food.

Khao piak sen

Khao piak sen

Khao piak sen w.pȉak sȅn]; lit. 'wet rice strands') is a rice noodle soup that is a part of traditional Lao cuisine. It is a common comfort food that's great for a cold day. It is the "chicken noodle soup" of Laotian cuisine and does not require too many ingredients, but makes a perfect dish with its simplicity. It is often made in large batches to eat with a large group of people. It is sometimes prepared using pork belly. Chopsticks are commonly used to consume the soup, and it is commonly eaten as a breakfast dish. Khao piak sen is also similar to the Vietnamese noodle soup known as bánh canh. Both khao piak sen and bánh canh noodles are thick and chewy like udon noodles. The broth for Khao piak sen is usually made from pork, chicken or both. The broth is simmered with galangal, lemongrass, and kaffir lime leaves. In addition, some also simmer the broth with garlic cooked in oil. The noodles in Khao piak sen are thick and chewy, the fresh noodles add a lot of starch to the overall dish. The noodles are made of rice flour, tapioca starch, and water. The noodles cook directly in the broth, releasing starches that give khao piak sen its distinct consistency. When served, the noodle soup is garnished with shredded chicken, sliced green onions, chopped cilantro, cabbage, fried garlic, fried shallots, lime, fried garlic chili and/or fish sauce. Bean sprouts are sometimes added, and the broth is sometimes paired with youtiao.

Pho

Pho

Phở or pho[a] is a Vietnamese soup dish consisting of broth, rice noodles (bánh phở), herbs, and meat – usually beef (phở bò), and sometimes chicken (phở gà). Phở is a popular food in Vietnam where it is served in households, street-stalls, and restaurants country-wide. Residents of the city of Nam Định were the first to create Vietnamese traditional phở. It is considered Vietnam's national dish. Phở is a relatively recent addition to the country's cuisine, first appearing in written records in the early 20th century in Northern Vietnam, and after the Vietnam War, refugees popularized it throughout the world. Due to limited historical documentation, the origins of phở remain debated. Influences from both French and Chinese culinary traditions are believed to have contributed to its development in Vietnam, as well as to the etymology of its name. The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs and sauce. In 2017, Vietnam made December 12th the "Day of Pho".

Youtiao

Youtiao

Youtiao , known in Southern China as yu char kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly salted and easily separated by hand. Youtiao are normally eaten at breakfast as an accompaniment for rice congee, soy milk or cow's milk blended with sugar. Youtiao may also be known as a Chinese cruller, Chinese oil stick, Chinese donut [sticks], and fried breadstick, among others.

Banana rice pudding

Banana rice pudding

Laotian banana rice pudding is a dessert made with cooked brown rice, sliced bananas, fruit, honey, vanilla, and spices like cinnamon and nutmeg. It is typically simmered until the ingredients are tender and then served warm or chilled.

Bananas in coconut and citrus syrup

Bananas in coconut and citrus syrup

Laotian bananas in coconut cream is a simple dessert made by cooking banana segments in a mixture of coconut milk, sugar, and salt. The bananas are typically served warm in small bowls after being gently cooked for about five minutes.

Bananas in coconut cream

Bananas in coconut cream

Laotian bananas in coconut cream is a simple dessert made by cooking banana segments in a mixture of coconut milk, sugar, and salt. The bananas are typically served warm in small bowls after being gently cooked for about five minutes.

Cendol

Cendol

Cendol /ˈtʃɛndɒl/ is an iced sweet dessert that contains pandan-flavoured green rice flour jelly, coconut milk, and palm sugar syrup. It is popular in the Southeast Asian nations of Indonesia, Malaysia, Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, Philippines, and Myanmar. Next to the green jelly, additional toppings might be added, including diced jackfruit, sweetened red azuki beans, or durian. Earliest written records of the word cendol or tjendol can be traced to dictionaries and books of the 19th century in the Dutch East Indies (now Indonesia). One of the oldest known records of the word tjendol is listed in the 1866 Oost-Indisch kookboek or East Indies recipe book. This book includes a cendol recipe with the title Tjendol of Dawet which indicates that cendol and dawet were already used synonymously at that time. In the dictionary Supplement op het Maleisch-Nederduitsch Woordenboek (1869) by Jan Pijnappel (Gz.), tjendol is described as a kind of drink or watery paste made from sago, coconut milk, sugar and salt.

Chao guay

Chao guay

Grass jelly, used in many desserts, drinks

Coconut rice pudding

Coconut rice pudding

Laotian coconut sticky rice pudding is a dessert made from glutinous rice, typically purple or black, cooked with coconut milk and sugar. It is often served with fruits like mangoes and dragon fruit for added flavor and texture.

Foi thong

Foi thong

The nine auspicious Thai desserts are desserts used in Thailand for traditional ceremonies such as weddings or housewarmings because of their positive connotations. Most of the dessert names include the word thong, which means 'gold' in Thai, a symbol of wealth and prosperity. Thong yip is made by mixing egg yolks and flour, which are then cooked in a syrup ; each piece is then moulded into the shape of a five-pointed star, and placed in a China cup to set.

Kanom krok

Kanom krok

Khanom krok or coconut-rice pancakes or mortar toasted pastry,: 10–11 is a traditional Thai dessert. They are prepared by mixing rice flour, sugar, and coconut milk to form a dough. Usually, khanom krok is composed of two batters, one salty and one sweet, both of which are cooked in a heating mantle—a hot indented frying pan. After heating, khanom krok is picked out of the mantle and the two half-circular doughs formed into a circular shape. Khanom krok is fragrant, sweet and the texture is also smooth from the coconut milk. Similar dishes can also be found in Bangladesh, Myanmar (where it is known as mont lin maya), Laos, Cambodia (where it is known as nom krok), Vietnam (where it is known as bánh khọt), South India (where it is known as Paddu, Paniyaram or Gundpongalu) and Indonesia (where it is known as serabi). In Thai, the term Khanom (colloquialism: Nom, Nhom (Thai: หนม)) is contractive form of Tai Lü, Khaonom (Thai: ข้าวหนม, ข้าวนม), or Khao Klaonom (Thai: ข้าวเคล้านม) for desserts or sweets.: 7 The term Khanom is not only similar to Kelantan-Pattani Malay term ganuṃ, that can be traced to the Sanskrit godhūma, meaning of wheat, but also associated with Rice pudding, a native old Indian dish making use of rice mixed with milk.

Khao lam

Khao lam

Sticky rice with red beans, coconut, coconut milk and sugar which is roasted inside bamboo

Khao niaw mamuang

Khao niaw mamuang

Mango sticky rice

Khao tom mat

Khao tom mat

Steamed sticky rice filled with savory or sweet ingredients, for example, pork, mung bean, banana and coconut milk

Kuay namuan

Kuay namuan

Bananas in sweetened coconut milk

Oranges in syrup

Oranges in syrup

Sweetened oranges flavored with orange water, anise and mint

Sangkaya

Sangkaya

Coconut custard, commonly steamed inside a squash or pumpkin

Thong muan

Thong muan

Thong muan is a Thai snack, similar to the American pirouline. It is a crispy wafer that comes in a cigar-shaped form. Its origins was influenced by the Portuguese. Due to its name, Thai people present thong muan as a gift, symbolizing wishes for wealth. Thong muan is mentioned in the Kap He Chom Khrueang Khao Wan poem from the King Rama II era (1767 – 1824). In the King Rama 2 Era, Thailand interacted with Eastern and Western countries, receiving their dessert recipes. Thong Muan were introduced into Thailand by Portuguese nuns. Thong Muan's ingredients can be modified in individual recipes, but the traditional ingredients are rice flour, coconut milk, and eggs that come seasoned with black sesame seed.

Vun

Vun

Two-layer coconut gelatin dessert

Vun

Vun

Two-layer coconut gelatin dessert

Beerlao Dark

Beerlao Dark

Beerlao is the generic name of a range of beers produced by the Lao Brewery Company (LBC) of Vientiane, Laos. The beer is based on locally grown jasmine rice; the malt used is imported from France and Belgium, the hops and yeast are imported from Germany. Beerlao Original (5% Alc./Vol.), the original lager produced by LBC, is sold in 330 mL and 640 mL (1+1⁄8 imperial pints) bottles and 330 mL cans. It is available throughout Laos, and in Western-style restaurants in Cambodia. It is increasingly available in bars in Thailand. As of 2013, restaurants in Laos charge upwards of a base price of 10,000 kip for a 640 mL bottle, which is a little more than US$1. In some places, the beer is available in draft form (on tap). This is referred to as bia sot ("fresh beer") by locals.

Beerlao Gold

Beerlao Gold

Beerlao is the generic name of a range of beers produced by the Lao Brewery Company (LBC) of Vientiane, Laos. The beer is based on locally grown jasmine rice; the malt used is imported from France and Belgium, the hops and yeast are imported from Germany. Beerlao Original (5% Alc./Vol.), the original lager produced by LBC, is sold in 330 mL and 640 mL (1+1⁄8 imperial pints) bottles and 330 mL cans. It is available throughout Laos, and in Western-style restaurants in Cambodia. It is increasingly available in bars in Thailand. As of 2013, restaurants in Laos charge upwards of a base price of 10,000 kip for a 640 mL bottle, which is a little more than US$1. In some places, the beer is available in draft form (on tap). This is referred to as bia sot ("fresh beer") by locals.

Beerlao Light

Beerlao Light

Beerlao is the generic name of a range of beers produced by the Lao Brewery Company (LBC) of Vientiane, Laos. The beer is based on locally grown jasmine rice; the malt used is imported from France and Belgium, the hops and yeast are imported from Germany. Beerlao Original (5% Alc./Vol.), the original lager produced by LBC, is sold in 330 mL and 640 mL (1+1⁄8 imperial pints) bottles and 330 mL cans. It is available throughout Laos, and in Western-style restaurants in Cambodia. It is increasingly available in bars in Thailand. As of 2013, restaurants in Laos charge upwards of a base price of 10,000 kip for a 640 mL bottle, which is a little more than US$1. In some places, the beer is available in draft form (on tap). This is referred to as bia sot ("fresh beer") by locals.

Beerlao Original

Beerlao Original

Beerlao is the generic name of a range of beers produced by the Lao Brewery Company (LBC) of Vientiane, Laos. The beer is based on locally grown jasmine rice; the malt used is imported from France and Belgium, the hops and yeast are imported from Germany. Beerlao Original (5% Alc./Vol.), the original lager produced by LBC, is sold in 330 mL and 640 mL (1+1⁄8 imperial pints) bottles and 330 mL cans. It is available throughout Laos, and in Western-style restaurants in Cambodia. It is increasingly available in bars in Thailand. As of 2013, restaurants in Laos charge upwards of a base price of 10,000 kip for a 640 mL bottle, which is a little more than US$1. In some places, the beer is available in draft form (on tap). This is referred to as bia sot ("fresh beer") by locals.

Green tea

Green tea

Green tea is a type of tea made from the leaves and buds of the Camellia sinensis that have not undergone the withering and oxidation process that creates oolong teas and black teas. Green tea originated in China in the late 1st millennium BC, and since then its production and manufacture has spread to other countries in East Asia. Several varieties of green tea exist, which differ substantially based on the variety of C. sinensis used, growing conditions, horticultural methods, production processing, and time of harvest. Tea consumption has its legendary origins in China during the reign of mythological Emperor Shennong.

Kafae

Kafae

Coffee is a beverage brewed from roasted, ground coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content, but decaffeinated coffee is also commercially available. There are also various coffee substitutes. Typically served hot, coffee has the highest sales in the world market for hot drinks. Coffee production begins when the seeds from coffee cherries are separated to produce unroasted green coffee beans. The "beans" are roasted and then ground into fine particles. Coffee is brewed from the ground roasted beans, which are typically steeped in hot water before being filtered out. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Lanexang

Lanexang

Lao hai

Lao hai

Rice wine brewed in small brown jugs

Lao Lao

Lao Lao

Lao-Lao is a Laotian rice whisky produced in Laos. Along with Beerlao, lao-Lao is a staple drink in Laos. The name lao-Lao is not the same word repeated twice, but two different words pronounced with different tones: the first, ເຫລົ້າ, means "alcohol" and is pronounced with a low-falling tone in the standard dialect, while the second, ລາວ, means Laotian ("Lao") and is pronounced with a high(-rising) tone.

Nam mak pow

Nam mak pow

Nam oi

Nam oi

Sugarcane juice

Oliang

Oliang

Oliang , commonly known as Thai iced coffee, is a popular Thai beverage. Oliang is prepared from a mixture of Robusta coffee grounds, brown sugar, and various grains and seeds like cardamom, corn, soybeans, rice, and sesame seeds. The drink is noted for its coffee aroma and smoky notes from high-roasted grains and seeds. The name oliang is derived from the Teochew Chinese pronunciation of 烏涼 (Pe̍h-ōe-jī: o͘-liâng), which literally means "black and iced," in reference to the black iced coffee concoction. Teochews comprise the majority of the Thai Chinese population. Traditionally, oliang is brewed with a Thai coffee filter called tungdtom (Thai: ถุงต้ม), a tea/coffee sock with a metal ring and handle to which a cotton cloth bag is attached. It is also used for making Thai tea. To make Thai coffee, put the oliang into the coffee sock and pour boiling water through it into a carafe. Let the bag steep for approximately 10 minutes until strong. Oliang is sometimes served with condensed milk, or with a small pitcher of evaporated milk, and one of simple syrup with which the drinker can sweeten the oliang to their taste.

Paksong coffee

Paksong coffee

Laotian coffee, grown in Laos, commonly made with condensed milk

Smoothie

Smoothie

A smoothie is a beverage made by puréeing ingredients in a blender. A smoothie commonly has a liquid base, such as fruit juice or milk, yogurt or ice cream. Other ingredients may be added, including fruits, vegetables, non-dairy milk, crushed ice, whey powder or nutritional supplements. Health food stores on the west coast of the United States began selling smoothies with the invention of the electric blender. The actual term "smoothie" was being used in recipes and trademarks by the mid-1980s. In the 1960s Steve Kuhnau was inspired by his work as a soda jerk and began experimenting with smoothies. They were an alternative for the lactose intolerant Kuhnau to taste his own concoctions using unique blends of fruit juices, vegetables, protein powder, and vitamins. Kuhnau discovered early success in his smoothie sales and founded Smoothie King. Smoothie King expanded throughout the United States and would pioneer other smoothie businesses. The smoothie was then modified by fast food chains with the addition of sweeter ingredients like chocolate and Splenda. In the 2000s, consumers began making smoothies at home, in part as an alternative for daily consumption of fruits and vegetables. The nutrition of a smoothie depends on its ingredients and their proportions. Many smoothies include large or multiple servings of fruits and vegetables, which are recommended in a healthy diet and intended to be a meal replacement. However, fruit juice containing high amounts of sugar can increase caloric intake and promote weight gain. Ingredients such as protein powders, sweeteners, or ice cream may be used. One study found smoothies to be less satiating, despite providing the same amount of energy as unblended foods.

Channam touk

Channam touk

Beef with a salad of vegetables, herbs, lemongrass, spices

Drunken noodles

Drunken noodles

Drunken noodles or drunkard noodles is a Thai stir-fried noodle dish similar to phat si-io but spicier. In English texts, it is rendered as pad kee mao, pad ki mao, or pad kimao /ˌpæd kiː ˈmaʊ/ – from its Thai name Thai: ผัดขี้เมา, RTGS: phat khi mao, [pʰàt kʰîː māw], in which phat means 'to stir-fry' and khi mao means 'drunkard'. The dish is widely available in restaurants or at street vendors in Thailand but it is also highly popular in the United States, and has become ubiquitous on Thai restaurant menus throughout. Its name refers to it being popular among the inebriated; alcohol is not part of the ingredients or preparation as in drunken chicken. The origin of the name behind the dish is unclear, but there are several explanations. One anecdotal explanation for the name "drunkard noodles" is that the meal is often consumed after a night of drinking, prepared from assorted leftovers commonly on hand and staple ingredients. Others say that the name comes through the idea that the spicy seasoning of the dish is "meant to tear through the dulled palates of the inebriated."

Gaeng kari

Gaeng kari

Yellow curry, made with chicken, beef and potatoes, tofu, shrimp, fish, duck, vegetables

Gaeng naw mai

Gaeng naw mai

Sour bamboo soup

Gaeng phet

Gaeng phet

Spicy red curry with coconut milk, pork, chicken, roast duck, seafood, tofu, vegetables

Gaeng som

Sour tamarind curry soup with fish, shrimp, vegetables

Hor mok

Hor mok

Curried fish custard

Hủ tiếu

Hủ tiếu

Hủ tiếu or Hủ tíu is a Vietnamese dish eaten in Vietnam as breakfast. It may be served either as a soup or dry with no broth (hủ tiếu khô). Hủ tiếu became popular in the 1960s in Southern Vietnam, especially in Saigon. The primary ingredients of this dish are pork bones, mixed with diverse kinds of noodles, herbs and other kind of meats.

Kai yang

Kai yang or gai yang , also known as kai ping or gai ping (Thai: ไก่ปิ้ง), or pīng kai (Lao: ປີ້ງໄກ່, [pîːŋ kāj]), is a Lao dish originating in Laos, but it is now commonly eaten throughout the whole of Thailand. The dish is a standard staple of street markets and readily available at all times. The town of Seno in Savannakhet, Laos is renowned for their flavorful and tender Ping kai Xeno or Xeno grilled chicken and has earns official recognition as Savannakhet’s symbol and culinary legacy. Ping kai Xeno is also a National One District One Product (ODOP) Trademark. The Association of Xeno Grilled Chicken, formed in 2016, has developed a comprehensive set of rules and regulations for all Ping kai Xeno to protect its economic interests and culinary tradition. They include the requirement that all Ping kai Xeno be prepared using only chicken from the Xeno areas and its unique marinating and grilling techniques. Being a typical Laotian dish, it is often paired with green papaya salad and sticky rice (Thai/Isan: ข้าวเหนียว, pronounced [kʰâ(ː)w.nǐaw]; Lao: ເຂົ້າໜຽວ, pronounced [kʰȁ(ː)w.nǐaw]) or eaten with sticky rice in bamboo (khao lam in Lao). It is also eaten with raw vegetables, and often dipped in spicy sauces such as Laotian jaew bong. In Thailand, there are also many famous Thai Muslim varieties of kai yang which are not of Lao origin at all, but more akin to the grilled chicken from Malaysia.[citation needed] The Laotian name for the dish is pīng kai (ປີ້ງໄກ່) and means "roast chicken". In Laotian restaurants in the West, it is known as "Laotian barbecued chicken" or "ping gai". The Thai and Isaan term is usually spelled ไก่ย่าง (kai yang; Isan: [káj ɲāːŋ]), although ปิ้งไก่ (ping kai; Isan: [pîŋ káj]), a Thai letter rendering of the Laotian name, would be understood in Isan and in most of Thailand as well although to Thai ears it would sound a bit quaint, due to the slight grammatical difference between Thai and Laotian. Thais would put kai before ping rather than the other way round. In the West, where this dish often features on the menu of Thai restaurants, it is either known by its Thai name kai yang or as "Thai barbecued chicken".

Kebab

Kebab

Kebab , kebap, (North American) kabob, kebob, or (Kashmiri) kabab,[a] is a variety of roasted meat dishes that originated in the Middle East.

Khao jii paté

Khao jii paté

Baguette sandwiches, made with pork liver pate, boiled pork (cha lua), pork sausage, onions, carrots, cucumbers, turnips, radish, mayonnaise, chili sauce

Khao man gai

Khao man gai

Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. It was created by immigrants from Hainan in southern China and adapted from the Hainanese dishes of Wenchang chicken and Wenchang chicken rice. It is widely considered one of the national dishes of Singapore, and is most commonly associated with Singaporean cuisine, being widely available in most food courts and hawker centres around the country. Variants of the dish can also be seen throughout Southeast Asia, particularly in Indonesia, Malaysia, Thailand, and Vietnam, where it remains a culinary staple.

Khao pad

Khao pad

Thai fried rice w pʰàt]) is a variety of fried rice typical of central Thai cuisine. In Thai, khao means "rice" and phat means "of or relating to being stir-fried." This dish differs from Chinese fried rice in that it is prepared with Thai jasmine rice instead of regular long-grain rice. It normally contains meat (chicken, shrimp, and crab are all common), egg, onions, garlic and sometimes tomatoes. The seasonings, which may include soy sauce, sugar, salt, possibly some chili sauce, and the ubiquitous nampla (fish sauce), are stir-fried together with the other ingredients. The dish is then plated and served with accompaniments like cucumber slices, tomato slices, lime and sprigs of green onion and coriander, and phrik nampla, a spicy sauce made of sliced Thai chilies, chopped garlic cloves, fish sauce, lime juice and sugar. Thai fried rice has many variants denoted by main ingredient or region. Examples include:

Khao piak sen

Khao piak sen

Khao piak sen w.pȉak sȅn]; lit. 'wet rice strands') is a rice noodle soup that is a part of traditional Lao cuisine. It is a common comfort food that's great for a cold day. It is the "chicken noodle soup" of Laotian cuisine and does not require too many ingredients, but makes a perfect dish with its simplicity. It is often made in large batches to eat with a large group of people. It is sometimes prepared using pork belly. Chopsticks are commonly used to consume the soup, and it is commonly eaten as a breakfast dish. Khao piak sen is also similar to the Vietnamese noodle soup known as bánh canh. Both khao piak sen and bánh canh noodles are thick and chewy like udon noodles. The broth for Khao piak sen is usually made from pork, chicken or both. The broth is simmered with galangal, lemongrass, and kaffir lime leaves. In addition, some also simmer the broth with garlic cooked in oil. The noodles in Khao piak sen are thick and chewy, the fresh noodles add a lot of starch to the overall dish. The noodles are made of rice flour, tapioca starch, and water. The noodles cook directly in the broth, releasing starches that give khao piak sen its distinct consistency. When served, the noodle soup is garnished with shredded chicken, sliced green onions, chopped cilantro, cabbage, fried garlic, fried shallots, lime, fried garlic chili and/or fish sauce. Bean sprouts are sometimes added, and the broth is sometimes paired with youtiao.

Khao poon

Khao poon

Spicy red curry vermicelli noodle soup, made with chicken, fish, pork

Khao soi

Khao soi

Coconut curry soup with noodles, pork, chicken, beef, shrimp, meatballs, garlic, bean sprouts, scallions, cilantro, turmeric

Koi koong

Koi koong

Raw chopped shrimp salad with spicy salad dressing

Koi pla

Koi pla

Minced raw fish salad with a spicy salad dressing. Note: This dish may contain fish parasites that cause liver cancer

Kua mee

Kua mee

Fried noodles with scrambled egg, shallots, cilantro, bean sprouts

Laab moo

Laab moo

Spicy minced pork salad with shallots, coriander, mint, lime juice, fish sauce

Lap sine gnoua

Lap sine gnoua

Raw beef salad with lemongrass, galangal, mint, onions, coriander, chili peppers, serve with rice

Larb

Larb

Larb , also spelled laab, laap, larp, or lahb, is a traditional Lao minced meat salad and a national dish of Laos. Known for its bold and harmonious flavors, it is a cornerstone of Lao cuisine, often accompanied by sticky rice and green papaya salad. Larb features minced meat, often pork, chicken, beef, duck, or fish, seasoned with lime juice, fish sauce, roasted ground rice, and fresh herbs like mint, with chili commonly added for heat. Larb is typically served with sticky rice and is integral to Lao cultural and celebratory meals. Originating in Laos, larb has influenced the cuisines of neighboring regions, particularly northeastern and northern Thailand (Isan and Lanna), which share historical ties with the former Lan Xang Kingdom. Variants of larb also appear in the cuisines of other Tai-speaking peoples, such as those in Shan State, Myanmar, and Yunnan Province, China. Despite regional adaptations, larb's roots remain distinctly Lao.

Mok pa

Mok pa

Fish steamed inside banana leaves

Mok samong

Mok samong

Pig brains steamed or grilled inside banana leaves

Moo ping

Moo ping

Skewered and grilled pork

Mu daeng

Mu daeng

Red roast pork, serve with, for example, rice (khao moo daeng), sauce, vegetables

Nam khao

Nam khao

Naem khao , also known as yam naem (Thai: ยำแหนม) is a very popular Lao appetizer salad originating from Tha Deua, a small port village, in Vientiane, Laos. Nam khao can be found at street stalls, restaurants, or served communal/potluck style on large trays at parties and other celebratory events. The dish has spread to Northeastern Thailand (Isan) and the rest of Thailand when Laotians and ethnic Lao from the Isan region migrated to Bangkok for work. The dish is also gaining popularity in the West where the Laotians have immigrated. It was also named among the best street foods in Asia. Naem khao is also known as naem Thadeua (Lao: ແໜມທ່າເດືອ, pronounced [nɛ̌ːm tʰāː dɯ̀a]), naem khao tod (Lao: ແໜມເຂົ້າທອດ, pronounced [nɛ̌ːm kʰȁːw tʰɔ̂ːt]), yam naem khao thot (Thai: ยำแหนมข้าวทอด, pronounced [jām nɛ̌ːm kʰâːw tʰɔ̂ːt]) or naem khluk (Thai: แหนมคลุก, pronounced [nɛ̌ːm kʰlúk]) and translated or transliterated as Lao crispy rice salad, Lao fried rice ball salad.

Or lam

Or lam

Or Lam is a mildly spicy, slightly tongue numbing, Laotian stew originating from Luang Prabang, Laos. The peppery and thick broth is prepared by slowly simmering lemongrass, chilies and Lao chili wood (sakhaan) with crushed or mashed up sticky rice, grilled citronella, garlic, dill and onions added to thicken the broth. Or Lam is usually cooked with dried buffalo skin, beef, game meat, quail or chicken, eggplants, wood ear mushrooms, and yard-long bean. In the original royal Luang Prabang's recipe Or lam is made with deer meat. The stew is extremely popular in Laos.

Pho

Pho

Phở or pho[a] is a Vietnamese soup dish consisting of broth, rice noodles (bánh phở), herbs, and meat – usually beef (phở bò), and sometimes chicken (phở gà). Phở is a popular food in Vietnam where it is served in households, street-stalls, and restaurants country-wide. Residents of the city of Nam Định were the first to create Vietnamese traditional phở. It is considered Vietnam's national dish. Phở is a relatively recent addition to the country's cuisine, first appearing in written records in the early 20th century in Northern Vietnam, and after the Vietnam War, refugees popularized it throughout the world. Due to limited historical documentation, the origins of phở remain debated. Influences from both French and Chinese culinary traditions are believed to have contributed to its development in Vietnam, as well as to the etymology of its name. The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs and sauce. In 2017, Vietnam made December 12th the "Day of Pho".

Ping gai

Ping gai

Grilled chicken, commonly marinated prior to grilling

Ping pa

Ping pa

Grilled fish with herbs and spices

Ping ped

Ping ped

Grilled duck, marinated prior to grilling

Ping theen gai

Ping theen gai

Grilled chicken feet, marinated prior to grilling

Poo ja

Poo ja

Deep-fried crab meat, pork and garlic stufed inside crab shells, may also be served as crab cakes

Rat na

Rat na

Rat na , also written rad na, is a Thai-Chinese noodle dish. The name of the dish is pronounced [lâːt nâː] in Thai colloquial speech. It is made with stir-fried wide rice noodles, a meat such as chicken, beef, pork, or seafood or tofu, garlic, and gai lan (Thai: คะน้า; RTGS: khana). The dish is then covered in a sauce made with fermented soy beans and thickened with tapioca starch or cornstarch. It is seasoned with dark soy sauce, fish sauce, and ground white pepper. In Thailand, people often sprinkle some sugar, fish sauce, sliced chilies preserved in vinegar (with some of the vinegar), and/or toasted, ground dried red chilies on the dish. There are variants, including using rice vermicelli instead of the wide noodles, and using deep-fried thin egg noodles (mi krop), with the sauce poured on to soften them.

Sin dat

Sin dat

Lao barbecue, meats and vegetables are cooked on a dome-shaped grill

Sinngua ping

Sinngua ping

Marinated and grilled beef

Soop pak

Soop pak

Cooked vegetable salad, made with vegetables like greens, string beans, eggplant, yellow flower mixed with herbs, ginger, galangal, sesame

Suea rong hai

Suea rong hai

Suea rong hai is a Lao and Northeastern Thai local food cooked from brisket of beef, flavored with spices, grilled rare, sliced into small pieces, and served with sticky rice and other dishes. Its name is based on a local myth, which means "crying tiger". The originally dipping sauce called namchim chaeo is also known as sour and spicy chili dip which is made from standard vegetables and spices. The ratio of ingredients and taste is up to the vendor's recipe which has special ingredients such as tamarind sauce instead of lemon juice and red onion and roasted chili. In Laos, there are a variety of dipping sauces, some of them contain cow bile that provides a slightly bitter taste. 1. 2 tablespoon of powdered chili.

Sup nor mai

Hot and sour bamboo shoot salad

Tam

Tam

Salad made with fruit or vegetables

Tam mak hoong

Tam mak hoong

Green papaya salad[a] is a spicy salad made from shredded unripe papaya. Originating in Laos, it is a national dish and a cornerstone of Lao cuisine, known locally as tam som or tam mak hoong. The dish exemplifies bold, vibrant flavors, blending sour, spicy, salty, and sweet elements, and holds deep cultural significance in Laos. Green papaya salad is also widely popular in Thailand, particularly in the Isan region, which shares close ethnic and cultural ties with Laos due to its predominantly ethnic Lao population. Introduced to Thailand via Isan, the dish—called som tam[b] in Thai—became a staple of Thai cuisine and spread nationwide. Beyond Laos and Thailand, green papaya salad has also gained regional prominence across continental Southeast Asia, including Cambodia, Myanmar, and Vietnam, as well as Xishuangbanna .[citation needed] The dish is deeply rooted in Lao cuisine, where it is traditionally called tam mak hoong (Lao: ຕຳຫມາກຫຸ່ງ, pronounced [tàm mȁːk.hūŋ], lit. 'pounded papaya') or tam som (Lao: ຕໍາສົ້ມ, pronounced [tàm.sȍm], lit. 'sour pounded [salad]'), in which the word tam (Lao: ຕໍາ) refers to the pounding of ingredients in a mortar, a method of preparation central to Lao and neighboring culinary traditions.

Tam mak thua

Tam mak thua

Greenbean salad

Tam makhuea

An eggplant, chili pepper, garlic, and hard boiled egg mixture cooked in a banana leaf, grilled, roasted, serve with sticky rice

Thịt kho

Thịt kho

Caramelized braised pork belly, commonly served with eggs (thịt kho tàu, thit kho tau)

Tom chuet

Clear broth with vegetables, chicken, pork, fish balls, noodles, tofu, seaweed

Tom hua pa

Tom hua pa

Tom kha gai

Tom kha gai

Tom kha kai, tom kha gai, or Thai coconut soup is a spicy and sour hot soup with coconut milk in Thai cuisine. Tom kha is a Thai soup that originated around 1890 and was first recorded in a Thai recipe book. The earliest recorded version of the soup was called tom kha pet, and it featured duck and young galangal in a coconut milk-based curry. Over time, chicken became a more popular protein choice and the dish evolved into the version known as tom kha kai, which is made with chicken instead of duck. In addition to chicken, shrimp is also a popular protein option and is often referred to as tom kha kung. Tom kha shares many base ingredients with another popular Thai soup called tom yam. However, tom kha is distinguished by the addition of coconut milk, which lends it a creamy texture and a milder, sweeter taste compared to tom yam. Tom kha kai recipes typically include coconut milk, galangal (sometimes substituted with ginger), kaffir lime leaves, lemongrass, Thai chili, coriander (or cilantro), straw mushrooms (or shiitake or other mushrooms), chicken, fish sauce, and lime juice. Fried chilies are sometimes added.

Tom yum

Tom yum

Tom yum or tom yam is a family of hot and sour Thai soups. The strong hot and sour flavors make it very popular in Thai cuisine. The name tom yam is composed of two words in the Thai language. Tom refers to the boiling process, while yam means mixed. Historian Giles Milton contends that the origins of tom yum can be traced back to India, where there is a variation of hot and sour shrimp soup known as sour prawn soup. In Thailand, tom yam is available in various types, with the most popular being tom yam nam khon (creamy tom yam soup), and tom yam nam sai (clear tom yam soup). This soup features a variety of main ingredients, including shrimp, pork, chicken, and seafood. The soup base depends on the exact sub-type but is generally water, coconut milk, or chicken or other broth.

Tom yum goong

Spicy prawn soup

Yum naem

Yum naem

A salad made with naem sausage, chili peppers, lemongrass, onions, peanuts

Yum naem khao tod

Yum naem khao tod

Fried curried rice balls, naem sausage, vegetables, chili peppers, fish sauce, serve with herbs

Ba be kiew

Side, Snack, Appetizer

Ba be kiew

Skewered and grilled meat, vegetables

Baguette

Side, Snack, Appetizer

Baguette

A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 to 6 cm (2–2+1⁄2 in) and a usual length of about 65 cm (26 in), but can be up to 1 m (39 in) long.

Chả giò

Side, Snack, Appetizer

Chả giò

Chả giò , or nem rán, also known as fried egg roll, is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe, North America and Australia, where there are large communities of the Vietnamese diaspora. It is ground meat, usually pork, wrapped in rice paper and deep-fried. The main structure of a roll of chả giò is commonly seasoned ground meat, mushrooms, vermicelli, and diced vegetables such as carrots, kohlrabi and jicama, rolled up in a sheet of moist rice paper. The roll is then deep fried until the rice paper coat turns crispy and golden brown. The ingredients, however, are not fixed. The most commonly used meat is pork, but one can also use crab, shrimp, chicken, and sometimes snails (in northern Vietnam), and tofu (for vegetarian chả giò- 'chả giò chay'). If diced carrots and jicama are used, the stuffing is a little bit crunchy, matching the crispy fried rice paper, but the juice from these vegetables can cause the rolls to soften after a short time. If the rolls are to be stored for a long time, mashed sweet potato or mung beans may be used instead to keep the rolls crispy. One may also include bean sprouts and rice vermicelli. Eggs and various spices can be added to one's preference. Sometimes, the ingredients can include julienned taro root and carrots if jicama cannot be found. Taro roots give it a fatty and crunchy taste.

Duck's head

Side, Snack, Appetizer

Duck's head

Duck's head is a Chinese snack made by adding spices and herbs to a stir-fried head of duck. It is a popular dish in many parts of China, including Wuhan and Shanghai. One duck's head store claims that the snack "helps your own brain power". It has a crispy taste and is written to be a healthy food with no known health drawbacks.[citation needed] Kellie Schmitt of CNN describes duck's head as one of "Shanghai's weirdest foods". Duck's head is not a modern invention; one specialty restaurant, Dongshan Duck's Head (Chinese: 东山鸭头), has been around for generations. According to Pang Xijing, who is the owner of a Wuhan-based duck's head eating establishment, the snack is prepared by first leaving frozen duck heads under running water for some three hundred and sixty minutes, before stir-frying the heads with some herbs and spices. The Shanghai-based Jiu Jiu Ya makes duck's head by stewing the heads "in a potent mix of 30 Chinese herbs and barley rice". Duck's head is described to have a crispy taste – a result of the stir-frying.

Fruit

Side, Snack, Appetizer

Fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering (see Fruit anatomy). Fruits are the means by which angiosperms disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and other animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; humans, and many other animals, have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.

Fruit

Side, Snack, Appetizer

Fruit

Bananas, coconut, durian, guava, jackfruit, mangoes, mangosteen, papaya, pineapple, pomelo, rose-apples, watermelon

Guay tiew lui suan

Side, Snack, Appetizer

Guay tiew lui suan

Insects

Side, Snack, Appetizer

Insects

Insects as food or edible insects are insect species used for human consumption. Over 2 billion people are estimated to eat insects on a daily basis. Globally, more than 2,000 insect species are considered edible, though far fewer are discussed for industrialized mass production and regionally authorized for use in food. Many insects are highly nutritious, though nutritional content depends on species and other factors such as diet and age. Insects offer a wide variety of flavors and are commonly consumed whole or pulverized for use in dishes and processed food products such as burger patties, pasta, or snacks. Like other foods, there can be risks associated with consuming insects, such as allergic reactions. As commercial interest in insects as food grows, countries are introducing new regulatory frameworks to oversee their production, processing, marketing, and consumption. Human consumption of 2,205 different insect species has been documented. The table below ranks insect order by number and percentage of confirmed species consumed and presents each insect orders' percentage of known insect species diversity. With the exceptions of orders Orthoptera and Diptera, there is close alignment between species diversity and consumption, suggesting that humans tend to eat those insects that are most available.

Jaew

Side, Snack, Appetizer

Jaew

Dried chili dipping sauce

Jaew mak khua

Side, Snack, Appetizer

Jaew mak khua

Smoked eggplant dipping sauce

Jaew mak len

Side, Snack, Appetizer

Jaew mak len

Roasted tomato dipping sauce

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