Top 28 Lao Foods

Kai yang is a poultry dish made by grilling or barbecuing a whole, marinated chicken. Although the dish has origins with the Lao people of northeastern Thailand, today it is extremely popular and commonly eaten throughout the country. The chicken is typically paired with sticky white rice, dipping sauces (sweet sauce in the Central region, sour sauce in the Northeast), and a vegetable salad called som tam. It can be found at numerous street stalls all over Thailand. Kai yang differentiates itself from other grilled chicken dishes by its marinade, which is made from numerous ingredients such as soy sauce, ginger, white pepper, fish sauce, vinegar, hoisin sauce, and herbs such as cilantro, lemongrass, and garlic. The dish is also characterized by the method of preparation: the chicken is cooked slowly in order for the meat to absorb all of the flavors from the marinade. Although not much is known about the origin of kai yang, it is believed that the dish was reserved only for the wealthy people in the past, since Lao people primarily consumed seafood, and other types of protein were very rare.Expand

Larb, also spelled laap or larp, is a seasoned minced meat salad originating from Laos, where it functions as a national dish, and widely consumed throughout the Isan region of northeastern Thailand. The dish developed among ethnic Lao agrarian communities along the Mekong River basin as a method to process fresh livestock, wild game, or river fish immediately following slaughter, serving as a focal point for communal labor exchanges and ceremonial feasts. Preparation involves finely hand-chopping lean meat and offal, most commonly pork, beef, chicken, duck, or fish, and quickly blanching or cooking it in a small amount of broth before tossing the warm meat with fermented fish sauce (padaek or nam pla), lime juice, ground dried chili flakes, sliced red shallots, chopped mint, cilantro, and culantro. What distinguishes larb from other Southeast Asian seasoned meat preparations is the essential addition of khao khua, a coarse powder produced by dry-roasting raw glutinous rice grains until golden brown and grinding them, which acts as a textural thickening agent that binds the citrus-herb dressing to the minced protein while imparting a roasted, nutty flavor profile. Northern Thai variants (larb Lanna) differ by substituting lime juice and fish sauce with a complex blend of dried spices, including long pepper, dried ginger, and star anise, often incorporating fresh bile or blood for bitterness. Larb is eaten at room temperature or warm during daily family meals, market stalls, and village gatherings across Laos and northern Thailand. Diners eat the dish by hand, rolling small portions of warm steamed sticky rice (khao niao) into balls to scoop up the minced meat alongside raw vegetable garnishes including cabbage wedges, Thai eggplant, green beans, and cucumber slices, pairing the meal with cold lager beer, crushed sugar cane juice, or iced green tea.Expand

Sai oua, also known as Northern Thai herbal sausage or Lao sausage, is a grilled pork sausage heavily spiced with a pounded curry paste, originating from Northern Thailand and Luang Prabang in northern Laos. The dish developed among the Tai Yuan and Lanna cultures as a preservation method for pork meat and fat following livestock slaughter, utilizing locally grown aromatics to extend shelf life in tropical climates without cold storage. Preparation involves pounding a dense curry paste composed of dried red chilies, lemongrass, galangal, kaffir lime zest, garlic, shallots, fresh turmeric, shrimp paste, and salt using a granite mortar and pestle before combining it with coarsely ground pork shoulder, pork fat, fish sauce, and finely shredded fresh kaffir lime leaves. The mixture is stuffed tightly into natural pork small intestine casings, tied into long coils or individual segments, pricked with small needles to prevent bursting during heat expansion, and slow-grilled over charcoal embers at low temperatures until the casing turns crisp and the inner fat renders into the herbal meat paste. What sets sai oua apart from other Southeast Asian sausages is its high ratio of fresh herb paste to meat, often up to thirty percent of the total filling by weight, resulting in a dense, non-fermented sausage with a vivid yellow-orange interior from fresh turmeric and a fibrous, aromatic structure throughout. Unlike fermented regional sausages like sai krok Isan or naem, sai oua relies entirely on direct heat cooking and fresh herb aromatics rather than lactic acid fermentation. Sai oua is eaten hot or at room temperature at morning markets, street food stalls, and family meals throughout Chiang Mai, Chiang Rai, and northern Lao provinces. Diners slice the grilled coils crosswise into bite-sized rounds and eat them by hand alongside steamed glutinous rice (khao niao), fresh green chili dipping paste (nam phrik noom), pork cracklings (kab moo), raw cabbage leaves, and sliced fresh ginger, pairing the sausage with cold amber lagers, iced herbal infusions, or fresh coconut water.Expand

Khao niao, also known as glutinous rice or sticky rice, is a steamed, short-grain staple food originating from Laos and the Isan region of northeastern Thailand, where it serves as the primary dietary carbohydrate. Archaeological evidence indicates that agricultural societies in the Mekong River basin domesticates and cultivated glutinous rice varieties over four thousand years ago, favoring them due to their high caloric yield and adaptability to rain-fed upland terracing and riverbed farming. Preparation requires soaking the opaque, raw grains in cold water for four to eight hours to soften the outer endosperm, draining the water, and placing the soaked rice into a cone-shaped woven bamboo basket (huat) set over a pot of boiling water (maw neung) to cook purely by steam for twenty to thirty minutes without direct contact with liquid water. Following steaming, the hot rice is turned out onto a flat wooden tray or mat and kneaded briefly with a paddle to release excess steam, preventing condensation from making the grains soggy, before being transferred into small, tightly woven bamboo containers (kratip) that retain warmth and moisture. Khao niao is eaten at domestic meal tables, street vendor stalls, and communal agricultural field lunches across Laos and northern and northeastern Thailand. Diners eat the rice by reaching directly into the bamboo container with their right hand, pinching off a small portion, rolling it into a compact ball between the fingertips, and using it as an edible utensil to scoop up minced meat salads like larb, spicy papaya salad (som tam), grilled chicken (kai yang), or chili dipping pastes (nam phrik), pairing the meal with cold lagers, Thai iced tea, or fresh sugarcane juice.Expand

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. It is believed that or lam originated sometime before the 1600s, due to the addition of sakhan, which was later replaced by chili peppers.Expand

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. Modern versions come in a variety of different flavors such as taro, durian, Thai custard, or corn, which are usually tucked in the center of the roll. Khao lam is regarded as a filling treat and is usually sold by street vendors at food fairs, around the temples, and at numerous Asian markets. Expand

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.Expand

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.Expand

A 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. The traditional ingredients are dried red chili peppers, garlic, shallots, galangal, coriander leaves, and dried water-buffalo skin. Nowadays, the recipes often also include dried shrimp, palm sugar, and fish sauce. It is typically used in small quantities and paired with relatively bland-tasting dishes such as sticky rice and steamed vegetables.Expand

Kaipen is a traditional snack originating from the historic city of Luang Prabang. It is made from algae found in the rivers on hot summer days. This healthy specialty is similar to the Japanese nori, but with a more intense flavor profile. The process of making kaipen involves washing and sun-drying the river algae, pressing them into thin sheets and adding scallions, galangal, garlic, and tomatoes on top. The sheets are then sprinkled with sesame seeds and flash-fried to make them crispy. The dish is eaten either by itself or alongside jeow bong, a classic Lao chili relish. Kaipen is very rich in vitamins and minerals and has been adopted as a vegan snack (mostly for tourists) in local eateries.Expand

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.Expand

Sinouk Coffee is one of the most influential and established coffee producers in Laos, deeply rooted in the Bolaven Plateau - a region known for its volcanic soil and cool, high-altitude climate ideal for cultivating high-quality Arabica. Founded in 1994, the company is considered a pioneer of modern Lao coffee, developing its own plantations, controlling every stage of processing, and promoting awareness of local origin and quality.

The beans are hand-picked, processed using both washed and natural methods, and roasted in small batches to achieve a consistent and expressive flavor profile. Their range includes single-origin Arabica, Arabica-Robusta blends, capsules, and drip bags, while the Café Sinouk network and the Sinouk Coffee Pavilion serve as key hubs for coffee culture, education, and tasting experiences.

Sinouk Coffee also plays a significant role in the Lao Coffee Association, making it a central force in the country’s coffee sector and a prominent representative of Lao coffee internationally.Expand

Nyot Ou Tea is a small cooperative from northern Laos that focuses on hand-harvested and traditionally processed teas sourced from the forested mountain areas of the Nyot Ou region in Phongsaly Province. Their teas come from old, often wild tea trees growing in diverse agro-forestry ecosystems, which gives them a distinctive natural terroir marked by herbal, citrus, or earthy notes depending on the variety and harvest season.

Production follows strict agroecological principles - no pesticides, minimal intervention, and fully manual processing at every stage. The cooperative brings together small producers from four villages and actively supports community development, with a strong emphasis on women’s participation, who make up about half of the members and are involved both in fieldwork and decision-making.

The assortment includes raw puerh, white, and green teas, each offering profiles that range from light floral-herbal freshness to more complex woody and mineral layers. With its focus on ecological integrity, authentic origin, and traditional craftsmanship, Nyot Ou Tea stands out as a producer ideal for those seeking teas with a clear identity and pure, forest-driven aromatic character.Expand

Saffron Coffee is a specialty coffee producer from northern Laos, built on a model that links sustainable agriculture with the development of mountain communities. Their Arabica is grown under shade in agro-forestry environments, where slower cherry ripening and rich biodiversity create a clean, balanced cup profile.

The coffee is hand-picked, processed using the washed method, and meticulously hand-sorted to retain only the highest-quality beans, while roasting is done in small batches by their in-house team. Operating under a “profit-for-purpose” principle, Saffron reinvests part of its revenue into farmer training, seedling distribution, and guaranteed bean purchasing - providing a sustainable alternative to the region’s former dependence on opium cultivation.

The brand is also known for its café and roastery in Luang Prabang, where visitors can experience the full “cherry-to-cup” process, taste different roast profiles, and enjoy local drink variations. This approach makes Saffron Coffee a standout example of how high-quality coffee production can be meaningfully integrated with community empowerment and environmental stewardship.Expand

A Chocolate Dream By Mikaël is a small artisan chocolate workshop in Laos producing bean-to-bar chocolate made exclusively from locally grown cacao. The brand works closely with farmers in the Vientiane region, applying direct-trade principles and supporting sustainable cacao cultivation.

Every stage of production - from selecting and fermenting the beans, to drying, stone-grinding, and tempering - is carried out by hand in small batches, ensuring tight quality control and a flavor profile that reflects the distinctive Laotian terroir. The chocolates are made with a short, clean ingredient list, free from additives and industrial emulsifiers, allowing the natural complexity of the cacao to take center stage.

Known for its authenticity, close collaboration with local growers, and micro-batch craftsmanship, A Chocolate Dream By Mikaël stands out as one of the most compelling craft chocolate producers in the Lao artisan food scene.Expand