Lao cuisine is the cuisine of Laos, which is distinct from other Southeast Asian cuisines.
The staple food of the Lao is steamed sticky rice, which is eaten by hand. In fact, the Lao eat more sticky rice than any other people in the world. Sticky rice is considered the essence of what it means to be Lao. Often the Lao will refer to themselves as "luk khao niaow", which can be translated as "children or descendants of sticky rice". Galangal, lemongrass, and padaek (fermented fish sauce) are important ingredients.
The most famous Lao dish is larb (Lao: ລາບ; sometimes also spelled laap), a spicy mixture of marinated meat or fish that is sometimes raw (prepared like ceviche) with a variable combination of herbs, greens, and spices. Another Lao invention is a spicy green papaya salad dish known as tam mak hoong (Lao: ຕໍາໝາກຫຸ່ງ), more famously known to the West as som tam.
Lao cuisine has many regional variations, corresponding in part to the fresh foods local to each region. A French legacy is still evident in the capital city, Vientiane, where baguettes are sold on the street and French restaurants are common and popular, which were first introduced when Laos was a part of French Indochina.
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(0 ) Lao laksa, kapoon... (Lao)
It is a popular type of spicy Lao rice vermicelli soup. It is a long-simmered soup most often made with ...
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It is a mildly spicy and thick Laotian stew mostly cooked with dried buffalo meat, beef, game meat or chicken, ...
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It is a sweet and spicy Lao chili paste made with Lao chilies, galangal and other ingredients commonly found in ...
(0 ) Yum salad (Lao)
It is a Laotian salad. It is served with watercress, lettuce, tomato, boiled egg, with mayonnaise and peanuts.
(0 ) lad na, lard nar,... (Lao)
This is a Lao-Chinese noodle dish covered in gravy that was made popular as a street food by Chinese living ...