Laos Food and Drink
Lao cuisine shares similarities with Thai and Vietnamese food but has its own distinctive flavours. Sticky rice (khao niao) is the staple, served with grilled meats, spicy dips and fresh herbs. Larb, a minced meat salad seasoned with lime, chilli and mint, is considered the national dish. Other favourites include tam mak hoong (green papaya salad) and mok pa, a steamed fish dish in banana leaves with lemongrass and herbs.
Street food is abundant and delicious, with noodle soups, skewered meats and crepes available from roadside stalls. In the south, French influence lingers in baguette sandwiches and coffee culture. Bottled water is recommended, and fresh fruit juices are a safe and refreshing choice. Beerlao is widely available, and locally grown coffee from the Bolaven Plateau is among the best in Southeast Asia.
Larb (Laap): The national dish of Laos — a minced meat salad (usually pork, chicken, or fish) mixed with lime juice, chilli, ground rice and fresh herbs. It's served at nearly every meal and symbolises prosperity and community.
Khao Niao (Sticky Rice): The staple food of Laos, eaten with almost every dish. Sticky rice is rolled into small balls and used to scoop up sauces, meats, and salads — an essential part of Lao dining etiquette.
Or Lam: A traditional stew from Luang Prabang made with meat (often buffalo), eggplant, lemongrass, chillies and wood ear mushrooms. It is slow-cooked to develop deep, earthy flavours.
Tam Mak Hoong: A spicy green papaya salad that combines shredded papaya with lime, fish sauce, chilli and crushed peanuts. It's similar to Thailand's som tam but usually saltier and more fermented in flavour.
Mok Pa: Fish seasoned with herbs, lemongrass and kaffir lime leaves, wrapped in banana leaves and steamed until fragrant. A favourite in both homes and local markets.
Khao Piak Sen: A comforting noodle soup made with thick rice noodles, chicken or pork, and a clear broth topped with fresh herbs and lime. Often described as the Lao version of pho.
Sai Oua: A spicy Lao sausage packed with herbs, lemongrass and galangal. It's grilled until crispy on the outside and is popular as a street snack or with sticky rice.
Khao Soi Lao: Different from the Thai version, this is a hearty noodle soup with pork, tomato and fermented soy paste, reflecting Chinese-Yunnanese influences in northern Laos.
Ping Gai: Marinated grilled chicken served with sticky rice and jeow (chilli dip). The marinade usually includes garlic, lemongrass, fish sauce and coriander root.
Jeow Bong: A sweet and spicy chilli paste made with roasted chillies, buffalo skin, garlic and tamarind. It's often eaten with sticky rice or grilled meats.
Lao Coffee: Grown on the Bolaven Plateau, Lao coffee is rich and aromatic, typically served strong and sweetened with condensed milk. It's a must-try for coffee enthusiasts.
Beerlao: The country's signature beer, brewed from local jasmine rice. Smooth and refreshing, it's widely regarded as one of Southeast Asia's best beers.
Tipping in Laos is not compulsory but is increasingly common in tourist areas. In restaurants, rounding up the bill or leaving around 10% for good service is appreciated. In rural areas, tipping is less expected, but generosity is always received with gratitude.
Do you have any Feedback about this page?
© 2025 Columbus Travel Media Ltd. All rights reserved. No part of this site may be reproduced without our written permission, click here for information on Columbus Content Solutions.
You know where