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 is a heavily seasoned meat salad that's garnished with freshly chopped herbs and khao khoua — toasted ground rice. Considered the unofficial dish of Laos, larb is consumed both in Laos and the bordering Isan, a region in Thailand. The base of the dish is hand-minced meat, either beef, pork, chicken, duck, or fish, that can be raw or cooked, a souring agent - typically lime juice, and either fish sauce and/or padaek, a type of fermented fish sauce. The ingredients and variations of the basic recipe are endless, and similar dishes can be found throughout Southeast Asia. Larb is typically served wrapped in lettuce or with a portion of sticky rice and cucumber slices on the side.Expand

Sai oua is a spicy pork sausage infused with an array of aromatic local herbs and spices. Popular in Laos and northern Thailand, the sausage is usually served alongside another regional favorite - sticky rice - to create a contrasting and layered dish. The sausage is made from ground pork shoulder in a standard natural casing, mixed with some of the most commonly used herbs and spices in Lao cuisine: shallots, lemongrass, chilies, kaffir lime leaves, and garlic. Some recipes also include padaek, which is a special kind of fish sauce made in Laos. The dish is a local delicacy, and it can be found at most eateries and street stands at all hours of the day.Expand

Khao niao, meaning sticky rice, is immensely popular in Laos and Northern Thailand as part of the everyday food combinations. It is so deeply embedded in the countries' culture, the Lao people sometimes refer to themselves as "children or descendants of sticky rice". Making the dish involves letting the rice soak in water overnight, then steaming it over a charcoal fire the next morning and putting it in little baskets after it cools down. It is eaten by hand without utensils, either by itself or as a part of a more substantial meal. It is quite a heavy dish, so the Lao people generally recommend not eating it in the evening.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

Lao Brewery Company is the largest and most influential brewery in Laos, founded in 1973 in Vientiane and today operating as a joint venture between the Lao government and the Carlsberg Group. The company is best known for Beerlao, the country’s national beer, produced in several varieties and made by combining European malt and hops with locally grown rice, which gives it a distinctive light and refreshing profile. The brewery operates with modern production facilities, a strong distribution network, and near-total dominance of the domestic beer market, while also producing soft drinks, bottled water, and specialty beer lines. In recent years, it has invested heavily in renewable energy and sustainability initiatives, using biomass and improving its processing systems to reduce environmental impact. As one of the country’s most recognized industrial brands, Lao Brewery plays a key role in supporting the national economy and serves as a major promoter of Lao beverage products on international markets.Expand