Due to its affection for fresh vegetables and herbs, which appear in almost every Lao meal. Both meat and fish are usually grilled or steamed and as a result, the flavours are fresh and the dishes are low in fat.
Lao cuisine has many regional variations, due in part to the fresh foods local to each region. You can either enjoy and authentic Lao meal (khao niew or sticky rice is a staple) in many of the restaurants or spend a morning to cook delicious Lao dishes for your lunch.
Lao food is traditionally eaten with sticky rice using fingers. In the countryside, people all eat as family style, sitting on the floor, sharing a few dishes. Lao traditional food is dry, spicy and very delicious based on fish, buffalo meat, pork, poultry and especially herbs. It is always being freshly prepared and not being preserved. Other than sticky rice, which can be eaten either sweet or sour, or fermented and is eaten with fingers, Laotian food is very rich in vegetables and is often browned in coconut oil.
Laap is a traditional Lao food is made from chopped meat, chicken or duck is a favorite. The finely chopped meat spices and broth is mixed with uncooked rice grains that have been dry fried and crushed. Laap is eaten with a plate of raw vegetables and sticky rice.
Tam Mak houng or Papaya salad is a type of salad made from sliced raw papaya, garlic, chile, peanuts, sugar, fermented fish sauce and lime juice.
Padeck is the distinctive and unique Lao traditional food. It’s a mixture of fish and salt that is marinated and preserved in a jar for minimum of a year up to 3 years.