Larb (Laap)  – The national dish of Laos, this minced meat salad (chicken, pork, beef, or fish) is mixed with lime, fish sauce, herbs, and toasted rice powder, giving it a nutty flavor.

Sticky Rice (Khao Niew)  – A staple in Lao cuisine, this glutinous rice is eaten by hand and served with almost every meal. Laos has the highest consumption of sticky rice per capita in the world!

Tam Mak Hoong (Lao Papaya Salad)  – A spicier, funkier version of Thai papaya salad, made with fermented fish sauce (padaek), tomatoes, chilies, and lime.

Or Lam (Lao Stew)  – A slow-cooked stew from Luang Prabang, made with buffalo or pork, vegetables, lemongrass, and a unique ingredient—sa-khan (spicy forest vine).

Khao Poon (Lao Noodle Soup)  – A flavorful rice noodle soup with coconut milk, lemongrass, and shredded chicken or fish, often served at Lao celebrations.

Mok Pa (Steamed Fish in Banana Leaves)  – Freshwater fish marinated with lemongrass, dill, and galangal, then wrapped in banana leaves and steamed.

Sai Oua (Lao Sausage)  – A delicious, herb-filled pork sausage flavored with lemongrass, kaffir lime leaves, and galangal.

Khao Jee (Lao Baguette Sandwich) – A Lao-style banh mi, influenced by French colonialism, filled with meats, pâté, and pickled vegetables.

Beerlao  – Laos’ famous national beer, made with locally grown rice and European hops, often considered the best beer in Southeast Asia.

Lao Lao (Lao Rice Whiskey)  – A strong, traditional rice liquor distilled in villages, sometimes infused with honey, herbs, or snakes for extra potency.

Nam Oi (Sugarcane Juice)  – A refreshing drink made from freshly pressed sugarcane, often sold by street vendors.

Lao Coffee  – Grown in the Bolaven Plateau, Lao coffee is strong, rich, and often served with sweet condensed milk.