A FOOD TRADITION

Northern Lao Cuisine

Northern Lao cuisine develops across the mountainous provinces and Mekong valleys, where Tai-Lao, Khmu, Hmong, and other communities have influenced one another. Sticky rice remains central, accompanied by freshwater fish, pork, poultry, bamboo shoots, mushrooms, bitter greens, herbs, chilies, and fermented fish such as padaek. Cooking commonly involves grilling over charcoal, steaming food in banana leaves, boiling gathered vegetables, and pounding intensely flavored jeow relishes. Recognizable examples include northern Lao khao soi, a savory rice-noodle soup; or lam, a thick herb-and-vegetable stew; and mok pa, fish steamed with herbs in leaves.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.