[{"data":1,"prerenderedAt":344},["ShallowReactive",2],{"country:laos":3,"feed:country:laos":44,"links:country:laos":292,"country:musttry:laos":320},{"slug":4,"name":5,"nativeName":6,"iso2":7,"continent":8,"subregion":9,"cuisineIntro":10,"cuisineDeepDive":11,"signatureIngredients":12,"eatingCustoms":23,"mustTrySlugs":24,"regions":28,"heroImage":41},"laos","Laos","ລາວ","la","Asia","Southeast Asia","Lao cooking is organised around one non-negotiable object: a lidded basket of sticky rice, steamed rather than boiled, pulled apart with the fingers and used as both starch and utensil. Because that rice is dry and dense, everything served beside it is built to be picked up — thick charred dips, dry minced salads, grilled meat, pounded vegetables — and seasoned hard enough to carry a whole mouthful of plain rice. The flavour axis runs sour, salty, bitter and hot, with sweetness kept unusually low for Southeast Asia; sugar in a savoury dish is a Thai habit that Lao cooks will happily point out. Two things do most of the identity work: padaek, the thick fermented fish sauce that gives Lao food its darker, older bass note, and raw herbs by the fistful — mint, dill, culantro, spring onion — treated as bulk vegetables rather than garnish. Very little is deep-fried. Most food is grilled, steamed in leaves, pounded in a tall clay mortar, or simply tossed off the heat.","Start with the rice, because every other decision follows from it. Lao households eat khao niao, glutinous rice, soaked for hours and then steamed dry in a conical bamboo basket set over a narrow-necked pot. It comes to the table in a woven lidded basket called a tip khao, and each person pinches off a golf-ball lump, presses it into a rough scoop and uses it to mop, dunk or pick up. Nothing is spooned over it. That single habit explains why Lao dishes tend to be either intense and concentrated (dips, minced salads) or brothy things eaten separately with a spoon — there is no gravy-over-rice category the way there is in India or Indonesia.\n\nThe seasoning backbone is fermented fish in two strengths. Nam pa is the clear amber fish sauce familiar everywhere; padaek is its rougher ancestor, fish fermented long with rice bran and salt into a thick, cloudy, pungent liquid that carries chunks of fish. Padaek is what makes a Lao papaya salad taste different from the Thai one, and cooks use it with intent, not timidity. Alongside it sit toasted sticky rice powder (khao khua), ground from grains dry-roasted until nutty and used both as a thickener and a texture; galangal, lemongrass and makrut lime leaf for the aromatic base; and sakhan, a peppery climbing vine stem from the northern forests that leaves a faint numbness on the tongue. Dill is the tell: Lao cooks use fresh dill in fish and stews at a volume no Thai kitchen would, and if you see dill in a Southeast Asian steamed fish parcel, you are usually looking at Lao food.\n\nThe techniques are mostly low-technology and fast. Tam means pounding in a tall clay mortar with a wooden pestle, a bruising motion that opens fibres and drives dressing into them without turning anything to paste. Jeow are dips made by charring vegetables whole in the coals, then pounding them with garlic, chile and fish sauce. Ping is grilling over low charcoal, usually with the meat clamped in a split-bamboo grill so it can be flipped in one piece. Mok and oo describe steaming in banana leaf, either as a wrapped parcel or a loose bundle. Only a few dishes — the rice balls in nam khao, or riverweed crisps — meet hot oil at all.\n\nA Lao meal is not sequenced. Everything lands at once in the middle of the table: a basket of sticky rice per person or per pair, one or two dips, a salad, something grilled, a soup, and a platter of raw leaves, herbs and cucumber that is eaten steadily throughout rather than as a side. Balance is assembled by the eater, bite by bite, not by the cook. Soup is sipped between mouthfuls of rice to reset the palate, which is why so many Lao soups are thin and sour rather than rich.\n\nRegional differences are real. Luang Prabang, the old royal capital in the mountainous north, cooks the most distinctive food in the country — the bitter, herb-thick stew or lam, dried Mekong riverweed, buffalo jerky and a heavy hand with sakhan. Vientiane on the central Mekong absorbed the French century most visibly: baguettes sold as khao jee sandwiches, pâté, condensed-milk coffee, and a general willingness to eat wheat. The southern provinces around Pakse and the Bolaven Plateau grow the coffee and much of the chile, and season with a harder edge. And a great deal of what the world eats as Thai food — larb, som tam, sticky rice itself — is Lao food carried into Isan, northeastern Thailand, where ethnic Lao people are the majority. That overlap is a matter of shared population and a border drawn by colonial powers, not of anyone copying anyone.",[13,14,15,16,17,18,19,20,21,22],"sticky rice","padaek (fermented fish sauce)","toasted sticky rice powder","fresh dill","galangal","lemongrass","culantro and mint","bird's eye chiles","green papaya","makrut lime leaf","Meals are eaten from a low table or a woven mat on the floor, with everyone reaching into shared plates and each person or pair guarding their own basket of sticky rice. Use the right hand: pinch off a lump, work it briefly into a compact scoop, then dip. Never return a used lump to the communal dish. Spoons come out for soup and noodles, chopsticks only for noodle bowls, and forks are used to push food onto a spoon rather than to carry it to the mouth. The eldest person at the table is usually served or invited to start first. Beerlao and lao-lao rice spirit circulate from a single shared glass, refilled and passed on — refusing outright is awkward, but touching the glass and passing it along is not.",[25,26,27],"lao-larb","tam-mak-hoong","mok-pa",[29,32,35,38],{"name":30,"description":31},"Luang Prabang and the North","The old royal capital and the most distinctive kitchen in Laos: the bitter herb stew or lam, peppery sakhan vine, dried Mekong riverweed and buffalo jerky. Flavours here lean bitter and green rather than sweet.",{"name":33,"description":34},"Vientiane and the Central Mekong","The capital carries the clearest French residue — baguette sandwiches sold as khao jee, pâté, condensed-milk coffee — layered over a solid base of grilled meat, noodle soups and river fish.",{"name":36,"description":37},"Champasak and the South","Pakse, the Bolaven Plateau and the Si Phan Don river islands. Coffee and chile country, with harder heat in the food, freshwater fish from the Mekong channels and a strong padaek habit.",{"name":39,"description":40},"Xieng Khouang and the Eastern Highlands","Cool upland provinces where Hmong and Phuan communities cook more grilled and boiled meat, mustard greens and less coconut, and where herbs grow through the cold season.",{"src":42,"alt":43},"\u002Fimages\u002Fcountries\u002Flaos.jpg","Lao kitchen staples arranged on wood — a basket of sticky rice, fresh dill, lemongrass, limes and dried chiles",{"items":45,"total":289,"page":290,"limit":166,"hasMore":291},[46,81,110,133,161,182,202,224,248,270],{"slug":47,"title":48,"nativeName":49,"romanized":50,"countrySlug":4,"region":51,"baseServings":52,"prepMinutes":53,"cookMinutes":54,"difficulty":55,"course":56,"diet":59,"mainIngredients":62,"images":68,"keywords":72,"publishedAt":79,"updatedAt":79,"authorSlug":80},"jeow-mak-len","Jeow Mak Len (Lao Roasted Tomato Chili Dip)","ແຈ່ວໝາກເລັ່ນ","Jaew mak len","Nationwide",6,5,15,"easy",[57,58],"sauce","appetizer",[60,61],"dairy-free","gluten-free",[63,64,65,66,67],"tomato","garlic","thai-chili","fish-sauce","cilantro",[69],{"src":70,"alt":71},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero.jpg","Bowl of smoky Lao roasted tomato chili dip flecked with charred skin, coriander and chile beside sticky rice",[73,74,75,76,77,78],"jeow mak len","lao chili dip","roasted tomato dip","jaew","sticky rice dip","charred tomato","2026-08-20","dishroute-kitchen",{"slug":82,"title":83,"nativeName":84,"romanized":85,"countrySlug":4,"region":86,"baseServings":87,"prepMinutes":88,"cookMinutes":89,"restMinutes":54,"difficulty":90,"course":91,"diet":94,"mainIngredients":95,"images":99,"keywords":103,"publishedAt":79,"updatedAt":79,"authorSlug":80},"khao-piak-sen","Khao Piak Sen (Lao Hand-Cut Rice Noodle Chicken Soup)","ເຂົ້າປຽກເສັ້ນ","Khao piak sen","Vientiane",4,45,75,"hard",[92,93],"soup","main",[60,61],[96,97,64,98,67],"chicken","tapioca-starch","lime",[100],{"src":101,"alt":102},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero.jpg","Bowl of Lao khao piak sen with thick hand-cut rice noodles, shredded chicken, fried garlic and spring onion",[104,105,106,107,108,109],"khao piak sen","lao noodle soup","hand-cut noodles","tapioca noodles","chicken soup","lao breakfast",{"slug":111,"title":112,"nativeName":113,"romanized":114,"countrySlug":4,"region":86,"baseServings":87,"prepMinutes":115,"cookMinutes":116,"difficulty":117,"course":118,"diet":119,"mainIngredients":120,"images":123,"keywords":127,"publishedAt":79,"updatedAt":79,"authorSlug":80},"khao-poon","Khao Poon (Lao Coconut Curry Rice Vermicelli)","ເຂົ້າປຸ້ນ","Khao poun",35,40,"medium",[93],[60,61],[121,122,96,18,98],"rice-noodles","coconut-milk",[124],{"src":125,"alt":126},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero.jpg","Bowl of Lao khao poon with rice vermicelli, red coconut curry broth, shredded cabbage, banana flower and herbs",[128,105,129,130,131,132],"khao poon","coconut curry","rice vermicelli","banana flower","lao",{"slug":134,"title":135,"nativeName":136,"romanized":137,"countrySlug":4,"region":51,"baseServings":138,"prepMinutes":116,"cookMinutes":139,"restMinutes":140,"difficulty":117,"course":141,"diet":144,"mainIngredients":147,"images":150,"keywords":154,"publishedAt":79,"updatedAt":79,"authorSlug":80},"khao-tom-mat","Khao Tom Mat (Lao Banana Sticky Rice Parcels)","ເຂົ້າຕົ້ມມັດ","Khao tom mat",8,70,240,[142,143],"dessert","snack",[145,146,61,60],"vegetarian","vegan",[148,122,149],"sticky-rice","banana",[151],{"src":152,"alt":153},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero.jpg","Lao banana leaf parcels of coconut sticky rice, one unwrapped to show glossy rice around a piece of banana",[155,156,157,158,159,160],"khao tom mat","sticky rice parcels","banana leaf","lao dessert","coconut sticky rice","steamed rice cake",{"slug":25,"title":162,"nativeName":163,"romanized":164,"countrySlug":4,"region":51,"baseServings":87,"prepMinutes":165,"cookMinutes":166,"difficulty":55,"course":167,"diet":168,"mainIngredients":169,"images":172,"keywords":176,"publishedAt":79,"updatedAt":79,"authorSlug":80},"Lao Larb (Minced Meat Salad with Toasted Rice Powder)","ລາບ","Laap",20,12,[93],[60,61],[170,148,171,98,66],"ground-pork","mint",[173],{"src":174,"alt":175},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero.jpg","Lao pork larb in a bowl with mint, coriander, sliced shallots and toasted rice powder, sticky rice basket beside it",[177,178,132,179,180,13,181],"larb","laap","minced pork salad","toasted rice powder","herb salad",{"slug":27,"title":183,"nativeName":184,"romanized":185,"countrySlug":4,"region":186,"baseServings":87,"prepMinutes":187,"cookMinutes":187,"difficulty":117,"course":188,"diet":189,"mainIngredients":191,"images":194,"keywords":198,"publishedAt":79,"updatedAt":79,"authorSlug":80},"Mok Pa (Lao Steamed Fish in Banana Leaf)","ໝົກປາ","Mok pa","Mekong river provinces",30,[93],[60,61,190],"pescatarian",[192,193,18,148,66],"white-fish","dill",[195],{"src":196,"alt":197},"\u002Fimages\u002Frecipes\u002Fmok-pa\u002Fhero.jpg","Opened banana leaf parcel of Lao steamed fish with dill, spring onion and chile beside a basket of sticky rice",[199,200,157,132,193,18,201],"mok pa","steamed fish","river fish",{"slug":203,"title":204,"nativeName":205,"romanized":206,"countrySlug":4,"region":86,"baseServings":87,"prepMinutes":187,"cookMinutes":207,"restMinutes":165,"difficulty":117,"course":208,"diet":209,"mainIngredients":210,"images":214,"keywords":218,"publishedAt":79,"updatedAt":79,"authorSlug":80},"nam-khao","Nam Khao (Lao Crispy Rice Salad with Fermented Pork)","ແໜມເຂົ້າ","Naem khao",25,[58,93],[60],[211,170,212,98,213],"jasmine-rice","peanuts","curry-paste",[215],{"src":216,"alt":217},"\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero.jpg","Lao crispy rice salad with shattered fried rice, shredded fermented pork, peanuts and herbs beside lettuce leaves",[219,220,221,222,132,223],"nam khao","crispy rice salad","fermented pork","naem khao","fried rice balls",{"slug":225,"title":226,"nativeName":227,"romanized":228,"countrySlug":4,"region":229,"baseServings":87,"prepMinutes":187,"cookMinutes":230,"difficulty":117,"course":231,"diet":232,"mainIngredients":233,"images":237,"keywords":241,"publishedAt":79,"updatedAt":79,"authorSlug":80},"or-lam","Or Lam (Luang Prabang Herb and Eggplant Stew)","ເອາະຫຼາມ","Aw lam","Luang Prabang",60,[93],[60,61],[96,234,235,236,193],"eggplant","green-beans","dried-mushrooms",[238],{"src":239,"alt":240},"\u002Fimages\u002Frecipes\u002For-lam\u002Fhero.jpg","Thick Luang Prabang or lam stew with long beans, wood ear mushrooms, eggplant and fresh dill in a clay bowl",[242,243,244,245,246,247,193],"or lam","aw lam","luang prabang","lao stew","sakhan","bitter eggplant",{"slug":249,"title":250,"nativeName":251,"romanized":252,"countrySlug":4,"region":51,"baseServings":87,"prepMinutes":207,"cookMinutes":253,"restMinutes":140,"difficulty":55,"course":254,"diet":256,"mainIngredients":257,"images":259,"keywords":263,"publishedAt":79,"updatedAt":79,"authorSlug":80},"lao-ping-gai","Ping Gai (Lao Charcoal-Grilled Butterflied Chicken)","ປີ້ງໄກ່","Ping kai",50,[255,93],"street-food",[60,61],[96,64,67,258,122],"black-pepper",[260],{"src":261,"alt":262},"\u002Fimages\u002Frecipes\u002Flao-ping-gai\u002Fhero.jpg","Butterflied Lao grilled chicken with lacquered mahogany skin on a charcoal grill beside a bowl of sour dipping sauce",[264,265,266,267,268,269],"ping gai","lao grilled chicken","charcoal grilled chicken","coriander root marinade","jeow som","lao street food",{"slug":26,"title":271,"nativeName":272,"romanized":273,"countrySlug":4,"region":51,"baseServings":87,"prepMinutes":165,"cookMinutes":274,"difficulty":55,"course":275,"diet":277,"mainIngredients":278,"images":279,"keywords":283,"publishedAt":79,"updatedAt":79,"authorSlug":80},"Tam Mak Hoong (Lao Green Papaya Salad with Padaek)","ຕໍາໝາກຫຸ່ງ","Tam mak hoong",0,[58,276],"side",[60,61],[98,64,63,66,65],[280],{"src":281,"alt":282},"\u002Fimages\u002Frecipes\u002Ftam-mak-hoong\u002Fhero.jpg","Lao green papaya salad piled on a plate with tomato wedges, long beans and red chiles beside a clay mortar",[284,285,286,21,287,288],"tam mak hoong","lao papaya salad","padaek","som tam","mortar and pestle",10,1,false,{"links":293,"total":289},[294,297,300,302,305,308,310,312,315,318],{"slug":47,"title":295,"iso2":296,"minutes":165},"Jeow Mak Len","LA",{"slug":82,"title":298,"iso2":296,"minutes":299},"Khao Piak Sen",135,{"slug":111,"title":301,"iso2":296,"minutes":89},"Khao Poon",{"slug":134,"title":303,"iso2":296,"minutes":304},"Khao Tom Mat",350,{"slug":25,"title":306,"iso2":296,"minutes":307},"Lao Larb",32,{"slug":27,"title":309,"iso2":296,"minutes":230},"Mok Pa",{"slug":203,"title":311,"iso2":296,"minutes":89},"Nam Khao",{"slug":225,"title":313,"iso2":296,"minutes":314},"Or Lam",90,{"slug":249,"title":316,"iso2":296,"minutes":317},"Ping Gai",315,{"slug":26,"title":319,"iso2":296,"minutes":165},"Tam Mak Hoong",{"items":321,"total":343,"page":290,"limit":343,"hasMore":291},[322,329,336],{"slug":25,"title":162,"nativeName":163,"romanized":164,"countrySlug":4,"region":51,"baseServings":87,"prepMinutes":165,"cookMinutes":166,"difficulty":55,"course":323,"diet":324,"mainIngredients":325,"images":326,"keywords":328,"publishedAt":79,"updatedAt":79,"authorSlug":80},[93],[60,61],[170,148,171,98,66],[327],{"src":174,"alt":175},[177,178,132,179,180,13,181],{"slug":26,"title":271,"nativeName":272,"romanized":273,"countrySlug":4,"region":51,"baseServings":87,"prepMinutes":165,"cookMinutes":274,"difficulty":55,"course":330,"diet":331,"mainIngredients":332,"images":333,"keywords":335,"publishedAt":79,"updatedAt":79,"authorSlug":80},[58,276],[60,61],[98,64,63,66,65],[334],{"src":281,"alt":282},[284,285,286,21,287,288],{"slug":27,"title":183,"nativeName":184,"romanized":185,"countrySlug":4,"region":186,"baseServings":87,"prepMinutes":187,"cookMinutes":187,"difficulty":117,"course":337,"diet":338,"mainIngredients":339,"images":340,"keywords":342,"publishedAt":79,"updatedAt":79,"authorSlug":80},[93],[60,61,190],[192,193,18,148,66],[341],{"src":196,"alt":197},[199,200,157,132,193,18,201],3,1787360044187]