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
13–24 of 35
Khao Poon
A Lao fermented-rice-noodle soup with a richly seasoned curry-like broth, commonly made with fish or poultry, coconut milk, herbs, and vegetables.
Khao Soi
A Lao noodle soup of rice noodles and seasoned broth, commonly prepared with minced pork, tomato, garlic, and fermented soybean paste.
Khao Tom Mat
Khao Tom Mat is banana and sometimes black beans wrapped with sweetened coconut sticky rice in banana leaves and steamed.
Kua Pak
A Lao vegetable stir-fry centered on mixed vegetables with garlic, onion, oil, and a savory fermented fish seasoning.
Laap
A Lao minced-meat or fish salad seasoned with toasted rice powder, herbs, aromatics, chili, lime, and fermented fish seasoning.
Mok Gai
Mok Gai is a Lao steamed banana-leaf packet of seasoned chicken mixed with aromatic herbs.
Mok Het
Mok Het is seasoned mushrooms combined with aromatic herbs, wrapped in leaves, and steamed.
Mok Khai
Mok Khai is a Lao steamed egg preparation wrapped in banana leaf and seasoned with herbs, green onion, garlic, and often fermented fish sauce.
Mok Pa
Mok Pa is a Lao preparation of seasoned fish and aromatic herbs wrapped in banana leaf and steamed until tender.
Nam Kang Sai
Nam Kang Sai is a Lao shaved-ice dessert served with sweetened coconut milk, sugar syrup, and varied toppings such as fruit or adzuki beans.
Nam Khao
A Lao crispy rice salad combining fried seasoned rice with fermented pork, peanuts, herbs, green onion, and a savory dressing.
Nam Wan
A Lao sweet dessert of coconut milk, palm sugar, sago pearls, and fruit such as banana, served chilled or at room temperature.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.