Khao Niaw, or sticky rice, is the staple of Lao cuisine and a symbol of the country’s culinary identity. Steamed in bamboo baskets until soft and fragrant, it is eaten with nearly every meal, often by hand, and paired with savory dishes, grilled meats, or spicy dips like jeow. More than just food, sticky rice represents togetherness, as it is shared among family and friends at tables and festivals across Laos.

Tam Mak Hoong, the Lao version of green papaya salad, is a bold and flavorful dish that balances spicy, sour, salty, and umami tastes. Shredded unripe papaya is pounded together with chilies, lime, garlic, tomatoes, fish sauce, and the distinctive fermented fish paste known as pa daek, giving it a uniquely Lao character. Often enjoyed with sticky rice and grilled meats, this refreshing yet fiery salad is a staple of everyday meals and a favorite at gatherings.

Larb, also known as Laap, is considered the national dish of Laos and a symbol of its cuisine. This flavorful minced meat salad—made with pork, chicken, beef, or fish—is seasoned with lime juice, fish sauce, roasted ground rice, chili, and fresh herbs like mint and cilantro. Served with sticky rice and fresh vegetables, larb offers a perfect balance of zesty, savory, and aromatic flavors. More than just a meal, it is often prepared for celebrations and family gatherings, embodying Lao hospitality and tradition.

Mok Pa is a traditional Lao dish of fish seasoned with herbs, chili, lemongrass, and dill, then wrapped in banana leaves and steamed to perfection. The banana leaf not only locks in moisture but also infuses the fish with a subtle, earthy aroma. Light, fragrant, and packed with fresh flavors, Mok Pa is typically enjoyed with sticky rice and embodies the Lao tradition of combining simplicity with depth of taste.

Khao Piak Sen is a comforting Lao noodle soup often compared to chicken noodle soup for its role as a warm, soothing staple. Made with hand-pulled rice noodles in a thick, savory broth, it is usually cooked with chicken or pork and flavored with herbs, scallions, and lime. The chewy texture of the noodles and the hearty broth make it a favorite for breakfast or a nourishing meal any time of day. Simple yet deeply satisfying, Khao Piak Sen reflects the heartwarming side of Lao cuisine.

Nam Khao Tod is a crispy Lao rice salad that bursts with texture and flavor. Made from deep-fried rice balls crumbled into pieces, it’s mixed with fragrant herbs, grated coconut, peanuts, chili, and lime juice, then paired with cured pork (som moo). The result is a crunchy, zesty, and savory dish that’s often enjoyed wrapped in lettuce leaves for added freshness. Popular at gatherings and markets, Nam Khao Tod is a true Lao favorite that showcases the country’s love of bold, refreshing flavors.

Sai Gok, or Lao sausage, is a beloved specialty packed with bold, aromatic flavors. Made from minced pork mixed with lemongrass, kaffir lime leaves, garlic, chilies, and sticky rice, the sausage is both savory and slightly tangy. Grilled until juicy and fragrant, it’s often served with sticky rice, fresh herbs, and spicy dipping sauces. Sai Gok reflects the Lao talent for blending simple ingredients into dishes full of character, making it a must-try for anyone exploring the country’s cuisine.