A FOOD TRADITION
Luang Prabang Cuisine
Luang Prabang cuisine is associated with the former royal and monastic center at the confluence of the Mekong and Nam Khan. It combines refined urban Lao practices with northern ingredients and long-standing Tai cultural influences. Sticky rice, river fish, freshwater algae, buffalo, pork, eggplant, herbs, lemongrass, and fermented fish are common foundations. Typical techniques include charcoal grilling, banana-leaf steaming, drying and seasoning river plants, and pounding relishes to accompany rice. Representative foods include or lam, mok pa, and kaipen, crisp sheets of seasoned freshwater algae traditionally served with a dipping relish.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
Regional comparisons are still being added.
We haven’t documented local versions for this cuisine yet. Explore its dishes while this section grows.
Explore the dishes →Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.