A FOOD TRADITION
Lao Cuisine
Lao cuisine centers on glutinous rice, fresh herbs, fermented foods, grilled preparations, spicy relishes, and sour soups and salads.
Dishes linked to this cuisine
1–12 of 35
drunken noodles
Explore the dish and its connections.
Jeow Bong
A Lao roasted chili dip pounded with garlic, onion, and fermented fish seasoning into a thick, spicy relish.
Jeow Mak Len
A Lao roasted tomato and chili dip pounded with garlic, onion, and sometimes fermented fish seasoning.
Jeow Som
A Lao sour dipping sauce made with lime juice, fresh chilli, garlic, tomato, fish sauce, and sugar.
Kaeng Het
A Lao mushroom curry or soup made by simmering mushrooms with aromatics, chili, and often fermented fish seasoning.
Kaeng Nor Mai
A Lao bamboo-shoot curry with yanang, fermented fish, mushrooms, herbs, chili, and toasted rice powder.
Kaeng Som
A Lao sour curry combining fish and vegetables with tamarind, chili, garlic, and fermented fish seasoning.
Khao Jee
Khao Jee is sticky rice shaped around a skewer or into a patty, grilled over heat, and often coated with seasoned egg.
Khao Jee Pate
A Lao baguette sandwich filled with pork pâté, pork, pickled vegetables, cucumber, herbs, chili, and mayonnaise.
Khao Lam
Khao Lam is sticky rice cooked with coconut milk, sugar, salt, and often black beans inside a bamboo tube.
Khao Niao
Khao Niao is glutinous rice soaked and steamed until tender and cohesive, commonly served as a staple accompaniment.
Khao Piak Sen
A Lao chewy rice-noodle soup made with a thickened rice-and-starch noodle dough in savory broth, usually topped with meat, aromatics, and herbs.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.