46 delicious lao recipes from around the world
Khao Jee, meaning 'grilled rice', is a popular Lao snack made from sticky rice. This version focuses on creating a puffed, crispy exterior with a chewy interior, often achieved through a process of steaming, drying, and then frying. It can be enjoyed plain, lightly salted, or with a sweet caramel drizzle.
Savory and fragrant fish cakes made with a blend of fresh herbs, lemongrass, and chili, pan-fried until golden brown and crispy. These are often served as an appetizer or snack.
A traditional Lao soup featuring the unique tang of fermented bamboo shoots, simmered with fresh herbs and often a protein like fish or chicken. It's known for its comforting and slightly sour profile, often enjoyed with sticky rice.
A fragrant and flavorful steamed fish dish where fish is mixed with herbs, spices, and coconut milk, then wrapped in banana leaves and steamed to perfection. It's a delicate and aromatic preparation showcasing fresh ingredients.
Mok Pa is a classic Laotian dish featuring tender white fish marinated in a vibrant blend of fresh herbs and spices, then steamed to perfection in banana leaves. This method infuses the fish with a delicate aroma and ensures it remains moist and flavorful. It's a healthy and visually appealing dish, often served with sticky rice.
A smoky and savory Lao eggplant dip, often referred to as 'Jeow Mak Keua', this dish features roasted or grilled eggplant mashed with garlic, chilies, herbs, and fish sauce. It's a versatile condiment that pairs perfectly with sticky rice and grilled meats.
Sin Savanh is a popular Lao beef jerky known for its savory, slightly sweet, and sometimes spicy flavor profile. Thinly sliced beef is marinated in a blend of seasonings and then dried, either in the sun, a dehydrator, or an oven. It's a beloved snack, often enjoyed with sticky rice.
A fragrant and invigorating hot and sour soup from Laos, Tom Saap Gai is characterized by its bright, herbaceous flavors from lemongrass, galangal, kaffir lime leaves, and fresh herbs. This soup is typically made with chicken and is known for its clear, flavorful broth.
Or Lam is a hearty and aromatic stew originating from Luang Prabang, Laos. This rustic dish features tender meat (traditionally beef or water buffalo, but adaptable to other proteins) simmered with a unique blend of herbs, vegetables, and spices, including the distinctive 'sakhan' (chili wood) which imparts a mild numbing sensation and peppery flavor. The stew is thickened with sticky rice and has a complex, earthy taste.
Khao Piak Sen, often translated as 'wet rice strands,' is a comforting and hearty Lao noodle soup. It features chewy, handmade tapioca and rice flour noodles simmered directly in a rich, aromatic chicken broth infused with lemongrass, galangal, and kaffir lime leaves. Served with shredded chicken and a variety of fresh garnishes and condiments, it's a soul-warming dish that embodies Lao comfort food.
A vibrant and aromatic minced chicken and beef salad, a variation of the beloved Laap, featuring fresh herbs, lime juice, chili, and toasted sticky rice powder for a delightful texture and flavor.
Gaeng Keow Wan Gai, or Green Curry Chicken, is a fragrant and flavorful dish with influences from neighboring Thailand, adapted with Lao culinary sensibilities. It features tender chicken and Thai eggplants simmered in a rich, creamy coconut milk broth infused with aromatic green curry paste, lemongrass, galangal, and kaffir lime leaves. Balanced with the sweetness of palm sugar and the saltiness of fish sauce, this curry is a delightful blend of spicy, sweet, and savory notes, typically served with jasmine rice.
A vibrant and spicy jungle curry from Laos, known for its intense flavor profile derived from a blend of fresh herbs, chilies, and aromatic spices. It typically features a mix of meats and vegetables, simmered in a flavorful broth without coconut milk, making it lighter and more herbaceous.
A quintessential Lao condiment, Jaew Bong is a rich, savory, and spicy chili paste with a complex flavor profile. Traditionally made with dried chilies, garlic, shallots, galangal, and often dried buffalo skin, it's a versatile dip for sticky rice, grilled meats, and vegetables.
A comforting and hearty Lao noodle soup featuring thick, chewy rice noodles in a savory broth, often enriched with chicken or pork and fresh herbs.
Laap Nuea is a quintessential Lao salad, often considered the national dish. It features finely minced or sliced cooked beef, intensely flavored with fresh herbs, lime juice, fish sauce, and toasted sticky rice powder for a unique nutty texture. It's a vibrant and aromatic dish that balances spicy, sour, salty, and savory notes.
Nam Khao is a popular Lao salad featuring crispy fried rice balls that are broken up and mixed with fresh herbs, peanuts, and a tangy dressing. It offers a delightful contrast of textures and flavors, with crunchy rice, fresh aromatics, and a savory, slightly sour profile.
Or Lam Gai is a traditional Laotian stew originating from Luang Prabang. It's known for its complex, mildly spicy, and slightly tongue-numbing flavor profile, achieved through a unique blend of aromatics like lemongrass, chili wood (sakhaan), dill, and basil. This hearty stew typically features chicken, eggplant, mushrooms, and long beans, thickened with ground sticky rice.
Lao Som Moo is a beloved fermented sour pork sausage, a staple in Lao cuisine. It's made from ground pork, pork skin, garlic, cooked sticky rice, and chilies, which are mixed and then formed into logs to ferment for several days. The result is a tangy, savory sausage with a unique texture, often enjoyed as a snack, with sticky rice, or incorporated into salads like Nam Khao.
A fragrant and savory steamed fish custard, typically prepared with dill, lemongrass, kaffir lime leaves, and chili, all encased in banana leaves. This Lao version often features a slightly different herb profile and spice level compared to its Cambodian counterpart.
Ping Gai is a beloved Laotian dish of marinated chicken, grilled to perfection. It's a popular street food and home-cooked meal, characterized by its savory, umami-rich marinade featuring a blend of oyster sauce, fish sauce, garlic, lemongrass, and black pepper. The grilling process imparts a delightful smoky char and tender, juicy meat.
A flavorful Lao-style fried rice, often incorporating local herbs and a touch of sweetness and saltiness, distinct from other Southeast Asian fried rice variations.
A comforting and subtly sweet dessert soup made with creamy coconut milk, chewy tapioca pearls, and ripe bananas. This pudding is a delightful end to any meal, showcasing the simple yet satisfying flavors of Laotian desserts.
A fragrant and hearty noodle soup featuring tender beef, a flavorful broth infused with lemongrass and herbs, and chewy rice noodles. This dish is a comforting staple in Lao cuisine, often enjoyed for breakfast or a light dinner.
