A FOOD TRADITION
Southern Lao Cuisine
Southern Lao cuisine reflects the Mekong lowlands, the islands and wetlands around Champasak, and the forested Bolaven and Annamite uplands. Sticky rice is paired with river fish, beef, pork, poultry, freshwater creatures, mushrooms, bamboo shoots, wild greens, herbs, and strongly fermented fish. Grilling, smoking, boiling, pounding, and steaming in leaves are central techniques, while roasted chili relishes provide contrast. Commonly associated examples include southern-style laap, tam mak hoong with regional variations in seasoning, and mok pa made with local river fish and aromatic herbs. Neighboring Cambodian and Thai traditions also contribute to this shared foodscape.
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.