Laos cuisine

The Lao cuisine is very special with mild taste and is mainly relate to the Thai cuisine Isan region but with less ingredients.
The Lao love to eat and any excuse can be used for a party. They are a very social people and love nothing better than to sit with friends and family and share food and often alcohol.
Lao cuisine has many similarities to Thai with lots of aromatic herbs and spices such as lemon grass, chillies, ginger and tamarind used to flavour dishes. Sticky rice, kao niao, is the main ingredient in Lao cuisine, usually served with fermented fish and a fish sauce similar to that used in Vietnamese cuisine called nam pa. Chicken and pork dishes are also popular but beef is expensive in comparison. Soups served with noodles, bamboo shoots and fresh vegetables can be found everywhere.

Favorite dishes

Sticky rice is available everywhere, It is usually eaten with a series of smaller dishes consisting of sauces, curries, cooked vegetables.

Lap Pa Keng: minced raw fish
Lap Kai Pa: minced wild chicken
Ua No Mai: stuffed bamboo shoots
Keng No Mai Sai Yanang: soup made with bamboo shoots and yanang leaves
Jaew Bong:  bong sauce
Sousi Pa Gnon: a hot dish of small catfish
Keng Tom Yum Pa Kho: fish soup made with snakehead fish (pa kho) and chopped lemon grass
Sai Ua Moo: pork sausages
Khao Poon Nam Phik: rice vermicelli with chilli pepper sauce
Yum Kai Tom: boiled chicken yam (mixture)
Pon Pa Leum: a dish of pounded catfish.