Laos food is vibrant, colorful, packed with herbs and chilies, and the combinations of ingredients are guaranteed to thrill your taste-buds.

Although the food of Laos, or Laotian food, is making waves across the world – it’s rightfully gaining popularity – it still has so much more potential.

From Luang Prabang to Vientiane, you will not believe how complex, yet refreshing at the same time, the flavors of Laos cooking can be.

In this blog post, I’m going to share with you 12 authentic Laos foods that you don’t want to miss trying.

best Lao food
Outstanding plate of Laap in Vientiane, Laos

1. Laap

Translated on most menus as simply a ‘meat salad,’ and also spelled in English commonly as larb or laab (laab or laap would be the most phonetically accurate), laap is one of the ultimate staple Laos foods, a heavyweight.

The word Laap actually refers to any meat prepared immediately after butchering. Always fresh, often eaten raw, this dish is a mainstay in the Laos local diet.

You can choose from any meat that the restaurant has available, but often a certain individual restaurant in Laos may specialize in pork laap, or fish laap.

The chef will often mince, then quickly fry (or keep it raw if you order the raw version) the meat while adding fish sauce, a garden full of fresh herbs (including Laos mint, cilantro, and green onions), lime juice, and toasted sticky rice powder. The rice powder is an ingredient that gives Laap its signature flavor.

All ingredients are mixed until everything is perfectly even. Local versions of Laos laap can also include bile, yes the digestive fluid, adding a unique bitterness to your plate of laap.

Very different from Laap in North-East Thailand

As opposed to the laap you’ll find in Thailand (or Isaan more specifically), Laos laap is usually heavier on the herbs.

There’s also koi, a Laos mixed salad very similar to laap, but often made with slightly blanched meat or fish.

Where to find it: Laap is widely available, and there are many different kinds, but I would recommend Pa Kam Tan restaurant in the capital city of Vientiene, or Xiengtong Restaurant in Luang Prabang, for two dishes of Laap that were out of this world.

Paeng Pet is always super spicy, and made with Fresh Duck Blood!

2. Paeng Pet

Stunning. This Laos food is so good that I wrote a whole article about it.

Eating raw duck blood, or even pig or goat blood, is very common in Laos.

Fresh blood is a given, and in this duck version, the blood is mixed with some cooked minced duck and organs, and again, heaps of Laos herbs like mint, green onions, and cilantro. They also often add some crispy shallots and peanuts.

Jam-packed full of herbs, yet not even close to being a vegetable dish, this combination of minty-ness, lime juice, and fire-hot from raw local chilies will set you on fire. The one-two combo of rich, oily goodness from the fried duck meat as well as its gooey and creamy blood will have you coming back for breakfast the next day.

Spooning up the duck blood, squeezing out the lime juice, chasing each bite with a shrimp paste-covered green chili pepper – this dish is just a joy to eat.

Laos’ friend’s top picks

Laos friends were raving about this dish, saying that we absolutely couldn’t miss having it, and you need to be on the lookout for Paeng Pet as well.

Where to go: Anna Grilled Duck Restaurant in Vientiane

Gently cut cilantro resting atop a raging furnace of flavor.

3. Jaew

Jaew can refer to any type of dipping sauce, of which Laos has a never ending abundance.

These dishes always contain chili peppers, and usually some type of grilled vegetable, giving them a distinct smoky flavor, and sometimes fermented fish. Enjoyed with sticky rice or vegetables, this is one food dear to the heart of Laos cuisine.

Made with a mortar and pestle, it’s the pounding action smashing ingredients together that makes the taste so delightfully strong. Full of Laos’ dearly-loved ingredient, the clay-pot fermented fish known as Pa Daek, is umami in the extreme.

First the garlic and raw chilis, then fish sauce and some squeezes from a lime or two, this basis can then be made into any one of a dozen recipes by adding a final vegetable and/or meat ingredient.

Some of the more common types would be Jaew Ma-Keua, made with roasted eggplant, or Jaew Moo, pork meat and pork cracklings pounded together, strikingly similar to the Chicharron Tacos in Mexico City.

Buffalo Jerky is the Secret Ingredient

Jaew bong is another local Laos favorite, a chili dip made with dried chilies, garlic, galangal, shallots, and a little dried buffalo for taste.

Where to go:  This dish would usually be available at fresh markets, food markets, as it is mainly a smaller home-cooked dish. We found it at a road-side stall on the way to Phou Si Market.

Or lam
Or Lam – A Lao food staple

4. Or Lam

Or Lam (but better pronounced as aw lahm) is always prepared using animal fat (usually pork) instead of vegetable. Traditionally including tough yet flavorful buffalo skin, and Mai Sakaan, a magic ingredient that can only be described in English as ‘spicy chili wood.’

An extremely earthy flavor combination, it usually contains some herbs like dill or holy basil and sometimes a wild ingredient like again, mai sakaan.  The broth is thick and usually kind of sticky – you can almost feel the potent nutrients among all that hearty flavor.

The special wood ingredient is very fibrous, meant to be chewed but then spit out, and it makes for a tasty and fun bite, that tingles the tongue slightly similar to Sichuan pepper. It is full of the oils and juices produced during the long stewing times of different pork parts. Or lam is an amazing Lao dish.

Perfectly Paired with Sticky Rice

Sticky rice is also a must, and this was one of the most commonly ordered dishes we saw on local tables when visiting Luang Prabang.

Where to go: Find this at any higher-end Laos restaurant, we had a great dish of it at Phamsai Houngchalern Restaurant in Luang Prabang, Laos.
In Luang Pabang, Perfection happened just after 7AM.

5. Khao Piak Sen

A great first meal of any full-day Laos food tour, this simple and satisfying bowl of rice noodles can be found on nearly every street corner in Laos.

Common throughout both Laos and neighboring Vietnam, there’s a reason why this dish is so iconic among travelers in the region.

Hours in the making, it begins with a massively deep flavorful meat-stock. The chef is usually up long before dawn, creating a gigantic drum full of soup and wheeling it to a restaurant’s front door. Be on the lookout for this stainless steel container, and a line of excited people beside.

Khao Piak Sen is unique among rice noodle dishes in that they use thick, hand rolled noodles. They blanch the noodles in the soup stock without removing the starch from the noodles, giving the soup an almost gravy like thickness – rather than a typical watery soup.

At the table setting you will usually find a small dish of fresh herbs, hot red peppers fried in oil (insanely good), shrimp paste, and often some dried crushed peanuts as well.

One of Laos’ Oldest Dishes

The history of this dish goes back thousands of years, the better known version made with rice instead of noodles. (I had a great dish of it myself, called Khao Piak Kao, on the way to our Khmu Village Homestay). If you find it, don’t forget to ask the chef for a few pieces of lime to take your rice soup to the next level.

Where to find it: There are a few stalls in the morning market in Luang Prabang

khao soi laos
A legendary bowl of Luang Prabang khao soi

6. Khao Soi

Laos is such a laid-back place that I’m sure the most common argument must be over which restaurant has the best Khao Soi.

You can immediately see how the Laos version differs from the one famous in Thailand in that they make it without using gati (coconut milk). Instead of the creamy, slightly sour Northern Thai version, I noticed right away how cleanly I could taste the meat, a warming pork blend of tomatoey spices.

The minced pork is slow cooked for hours, traditionally over a charcoal fire, the chef turning the meat while mixing in roasted chilis and chili oil as well as herbs that have been crushed using a mortar and pestle.

Customer Satisfaction Guarantee

I tasted galangal, lemongrass, and the small Laos home-grown sour tomatoes as well. This is a dish that will capture both your eye and your appetite – Guaranteed customer satisfaction.

Where to go: The best dish we had was in Luang Prabang, at an unmarked home-restaurant across from the Wat Sene Temple.

Laos green papaya salad
Tam mak hoong – Laos green papaya salad

7. Tam

To go a day without eating Tam is almost a challenge in its own right when traveling in Laos. Always paired with sticky rice, this is literally the staple of the Laotian diet.

Made with a variety of fruits, the most common way to have it is with wonderfully crispy shredded green (unripe) papaya, known as tam mak hoong.

Each ingredient is either pounded, sliced, or shredded, but they are all raw, and go one by one into a massive pestle. The pounding of the mortar, the ‘Tam’ action, is what gives this dish its name.

To talk about Tam Mak Hoong as ‘Papaya salad’ though, won’t quite prepare you for what you’ll get when you order a great version. Pa Daek, that dearly loved fermented fish sauce addition in nearly every part of Laos local cuisine, shows its presence nowhere more than in this dish.

Mak Hoong means Papaya, but you can order it with any fruit or vegetable you see around you. Try pointing to something, say the word ‘Tam,’ (sounds like ‘Thumb’) and wait to see if the chef starts to reach for another handful of fresh chilis.

The word ‘Umami’ was invented to describe this next plate

Using what you see around you would be simply following what Laos people have done for centuries – trying out anything that grows as something for fermented fish juices and mashed chilis to grab onto, and thoroughly soak with flavor.

Lao food best
Tam mak kluay – green banana salad

Another impressive version that will blow your taste buds is tam mak kluay, a green banana pounded mixture.

It took me a minute to even begin to put into words the feelings that were coursing through my taste-buds while eating this.

If you can imagine every flavor center of the tongue being pushed to maximum stimulation, that would be the same feeling it will give you. It was insanely sour, while also fully bitter amidst blazing chili heat, while also just umami in the extreme – this dish has it all.

This article gives a great briefing before any Laos food experience.  I was even more appreciative after reading it, and I was definitely hungry!

Where to go: Som Tam Luang Prabang in Vientiane

Subway would have no chance at the Vientiene Bus Depot.

8. Khao Jee Pa-Tay (banh mee)

This sandwich clearly displays Laos’ own food heritage blending with that of its French colonial past.

These massive baguettes are everywhere in Laos, but there’s probably nowhere better to catch the action than the bus station outside the Khua Din morning market in Vientiane. Arguably the quality isn’t the best, but the sheer volume of bread transaction will make your head spin.

Ingredients being scooped, smeared, chopped, then literally thrown into these sandwiches, its almost a competition to see who can create the fastest masterpiece.

Not at all your simple pate-and-bread to eat with wine

The sandwich maker slices the bread lengthwise and then spreads on a thick layer of pate – rich livery flavor, bit also a sticky surface for all the veggies to grab onto. The pate is a must, without it, it just wouldn’t be right.

Next comes the strips of pork sausage, spears of cucumbers, whole green onions, carrots and pickled turnips, and then usually some pork floss. When your eyes are sufficiently bigger than your stomach, the final touch is complete with a few end-to-end layers of sweet and spicy red sauce.

The sandwich is cut in half, and most people walk away eating the first half while carrying the second half to-go. A full-option baguette will range from 10,000-20,000 Kip depending on your order, and to-go (smaller) ones can be as cheap as 5,000 LAK at the bus stop.

Where to go: In Suvannakhet, one of the best sandwiches on earth (opposite from the golden Phonsavanh Bank, its the tallest building in town, and you should order the full option with steak).  Also, Khao Gee Mae Sab Restaurant in Vientiane.

Before I had finished my second bite, I was already ordering a second sausage.

9. Sai Oo-ah

This is one of those Laos foods where you’ll be ordering seconds before you’ve finished your first plate.

Well deserving of a spot on the list of “World’s Best Uses of Meat,” it would be worth your time to visit Laos just to try these.

My mind drifted off as my tongue rejoiced in the fatty goodness and smoky aroma. Sai Oo-ah is the perfect sausage balance of firm, springy, and juicy – the taste available in a single bite is astounding.

Every millimeter of this lovely little sausage is packs absolutely incredible flavor. Using a mixture of pork belly, skin, and minced meat, it can also include diced galangal, chopped green onions, cilantro with a ton of dill, and of course a kick from the fresh chili peppers.

Do yourself a favor, order another one to go

Eat this hot, directly from the grill, and get another two or three in a to-go banana leaf packet.

What truly makes Sai Oo-ah stand out from any other sausage around the world, is the massive herb quantity.

Where to find it: Try it anywhere on the streets of Laos.

The contents of a sausage, made into a cake instead.

10. Naem

This sun-ripened pork delicacy is a must-find during any morning market stroll when you’re in Laos.

Gently sour flavors and mushy meat goodness, Naem ferments to perfection. This pork mixture cooks with steam before being hung out, usually in bright sunshine for 1-2 days.

Containing various combinations of what might feel at first like all the lesser used parts of the pig (and they most definitely are), this dish is really a beautiful and deliciously efficient way to use more than just the usual cuts of ribs, shoulders, or porkchops.

Using All That Nature Provides

Cartilage crunching, chewy skin goodness, don’t forget the powerfully hot chili peppers, all smoothed together by your necessary dose of collagen, Naem is yet another example of how Laos cuisine is just full of ideas for how to make the best use of all that nature provides.

Where to go: Food night market next to the walking street in Luang Prabang, look for it on a seller’s table. At the morning market in Luang Prabang you’ll find an excellent version.

Unwrapping these packets of Mok, it became a sort of mini-Christmas.

11. Mok

‘Mok’ is the term in Laos for a banana leaf wrap of a near infinite combinations. Typically using either banana or taro leaves, the cooking style is always either steaming, or roasting over coals.

Opening one of these is always exciting when there are so many variations out there to try. Fish, herbs, spices, or even pig brains, are common in a good Mok. And sometimes, if you don’t know all the ingredients, you’ll end up with what I call a “mystery mok.”

Khmu village Luang Prabang
Mok Naw Mai, bamboo shoots, at Khmu village

Many look similar on the outside, so you might have to pick a few from the grill until you get the one you actually have in mind.  Some chefs use a system of toothpick placement, half-toothpicks or full. I say just buy one of everything and guarantee yourself success.

Lao style mok goes great with sticky rice. I recommend trying the one with pig brains, called Mok Samong, or a gooey and warm bamboo salad, Mok Naw Mai, like the one in the photo below.

There’s no food fun like a good morning Mystery Mok

Where to go: Grills selling this will pop up anywhere, and its also common at markets like the Phou Si fresh market in Luang Prabang.

Laos food
Soop pak, a must eat vibrant Laos vegetable dish

12. Soop Pak

Last but not least, another impressive food on the local menu in Laos is this sour, herb and vegetables filled mix with sesame seeds. You can find many variations of soop pak, some with string beans, others with spinach like greens, and possibly my favorite, a local version with cashew tree leaves.

The vegetables are typically blanched, mixed with herbs, and the most necessary ingredient is a huge amount of sesame seeds to wrap it all together and give it its unique nutty taste.

Not ‘soup,’ but ‘soop!’

Where to go: Soop pak is common at Laotian food stalls selling a variety of different stews and jaew. Ask them for soop pak, and they will surely have some variation of it. Find it at the night market just off the walking street in historical Luang Prabang.

Conclusion

Let me tell you clearly, this is by all means not an exhaustive list of Lao food; This is just the beginning of the amazing world of dishes you can eat in Laos.

What stands out to me, just about more than anything, is the way Laotian food makes extreme use of fresh natural herbs, and when it comes to protein, doesn’t shy away from eating nose to tail – everything from bile to rumen.

Keep enjoying and exploring the glorious cuisine of Laos!

Check out my guide to Luang Prabang and guide to Vientiane!

162 comments. I'd love to hear from you!

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    1 year ago

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  • Mike Sethi

    1 year ago

    when I eat beef first time I realized that beef is better than chicken. I suggest you If you want to eat more beef you should be entered peanut butter and beak on the wood coil.

  • J C

    1 year ago

    Nice healthy food

  • Happy hour

    1 year ago

    No doubt, you have created an awesome content here. I will definitely try your recipe out

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    2 years ago

    This is a great feature for sharing this informative message. I am impressed by the knowledge

  • New Year 2022

    2 years ago

    Choose traditional black-eyed peas, lentils, or beans to make a dish seasoned with pork, ham or sausage

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    2 years ago

    great job every content very strongly helpfull this thanks

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    2 years ago

    great job every content very strongly helpfull this thanks

  • Micky

    2 years ago

    Yuck. I came online looking for Lao recipes and this particular page made me feel ill.

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    3 years ago

    McDonald’s has a lot to offer only if you are ready to eat a lot.

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  • nitin

    3 years ago

    thanks for the delicious dishes, i would love to cook it.

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    3 years ago

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    3 years ago

    very well writtien and explained

  • vishal kaushik

    3 years ago

    Awesome food blog. Thanks!!

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    3 years ago

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    3 years ago

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    3 years ago

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    3 years ago

    This is wow laos food dishes amazing with pictures i want to eat that food, thank you for shared this post

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    3 years ago

    I just found this food blog and have high hopes for it to continue. Keep up the great work, its hard to find good ones. I have added to my favorites. Thank You.

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    3 years ago

    best green food mix of green and nonveg……….

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    3 years ago

    Thank you so much for sharing this amazing article.

  • Menards

    3 years ago

    What a wonderful post. I’ve been to Laos just once, the food is great, but I’ll definitely keep this list on hand for when I return once the pandemic is over.

  • Nischay

    3 years ago

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  • Mary

    3 years ago

    How do i order soop

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    3 years ago

    Great content. Stay ahead.

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    3 years ago

    Out of the 12 of The Best Laotian Dishes You Need to Eat, I personally love Jaew. Thanks for the wonderful article, loved it. You can also visit the subway store for the wonderful dishes.

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    3 years ago

    This is an awesome post on the best Laos food and Hardees also providing the best food for its breakfast.

  • Julia Mia

    4 years ago

    Really impressive post.Thanks for sharing

  • Vishal

    5 years ago

    Wow…amazing recipe✌✌

  • Hindi Shayari

    5 years ago

    Migeationlogy you have best article on this topic. Thankyou

    • Joel Bruner

      5 years ago

      Very grateful to have you say that Shayari, thank you so much! Glad you enjoy this content! Take care.

    • Vishal

      5 years ago

      Well Said Dear.

  • Archana

    5 years ago

    Really impressive post. I read it whole and going to share it with my social circles food are food are aushome

    • Joel Bruner

      5 years ago

      Archana, thank you for the message, and thank you for sharing it with your friends as well! We wish you a wonderful day!

  • Harry

    5 years ago

    Thanks For Sharing Great Article. It is Very Nice post

    • Joel Bruner

      5 years ago

      Have a great day Harry, thank you for your great support!

  • Bill Newbrough

    5 years ago

    By the way, be assured that you are far more likely to become ill from eating food in say, Singapore, than in Laos.

    • Joel Bruner

      5 years ago

      I think I have to agree with you Bill – often times the freshly cooked food is the most healthy, and processed food the most ‘unknowns,’ no matter where your travels take you!

  • Bill Newbrough

    5 years ago

    I have the ultra good fortune to be able to live in Luang Prabang about half the time, and although I have just arrived in Iowa for a few weeks (where we have ample Lao food), reading your article makes me want to catch the next flight back. You probably did not have a chance to sample Jaew made with land crab gathered in the patties of the north, but get to Luang Namtha or Oudomxai province on your next trip and ask someone to make it for you. It is an experience of a lifetime! While you are in the far north, try the Khao Soi, which frequently is actually better than that from the LP shop you mentioned. The blood you image is not like I’m used to seeing because we like ours served on a large pizza-like pan with only a light sprinkling of fresh green herbs and a golden ring of something gel-like around the perimeter to make a simple but elegant presentation. That approach is more easily consumed by dipping sticky rice balls into it. One always needs to move quickly to get some of the duck blood because for most Lao it is the best part of the duck and there’s only enough to last five minutes or so if there are lots of Lao eating. Not to be critical, but you failed to mention that there are dozens of varieties of sausage available in LP–my favorites being the sweet styles and those featuring lots of dill. Finally, if you do not try the buffalo Lahp seasoned with the juice (shit?) from the intestine, you are not doing it the Lao way!

    • Joel Bruner

      5 years ago

      Bill! What an amazing message, I have to be honest, my mouth was hanging open while reading that. Thank you so much! Your recommendations sound amazing, and yes, obviously we need to visit again, and travel even further North! I am excited already, I absolutely love Laos, and am always looking for more and more reasons to plan another trip. Thank you for the tips, gotta try that duck blood from the far North, and yes, also more discerning about the slightly different variations of Sai Oua around the country as well (thats so awesome, definitely excited for that as well). Thanks for the in-depth response, have a wonderful time back in Iowa!

  • voyagershome

    5 years ago

    hiiii.. I am a foodie. And I love to to make new dishes. This lao’s cuisines are quite impressive. thanks a lot for sharing

    • Joel Bruner

      5 years ago

      Thanks so much for reading, glad you enjoyed it!

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  • Bernz JP

    5 years ago

    I have a Laotian friend here in Chicago and she told me about this dish Sai Oo-ah. She said I would definitely love this because I love spicy food. I also think I would like to try that buffalo jerky.

  • susan keomany

    5 years ago

    I would like to know how to make (nam vong). Not sure if spelling. Its coconut milk with different kinds of sweet jello with tapioca

  • BERND ZIEGLER

    5 years ago

    Hey Mark,
    I really like your bolgs and recommendations of restaurants and stalls all over Asia. I`m travelling every year a couple of month to SEA and try to follow you.
    BIG compliment!!! Keep on eating

  • Dard bhari Shayari

    5 years ago

    Wow… it was very nice article. Thanks for it.

  • Niina / BizarreGlobeHopper

    5 years ago

    I’m so hungry after reading this post! Laap is among my favorite dishes ever. I haven’t yet been in Laos, but it’s been on my list for ages, so maybe it’s time to book that flight right now!

    • Joel Bruner

      5 years ago

      Niina, I hope you have the chance to visit soon, and thanks again for the great comments! Have a nice day today!

  • rakesh sarkar

    5 years ago

    sooo amazing its truly very Delicious as looking on image , really i want to try it ,
    thank you for sharing it , i want to see you again you another post.keep up

    • Joel Bruner

      5 years ago

      Thanks very much Rakesh, have a great day!

  • Orawan Tutor

    5 years ago

    Mark sir you and your teammates is always doing an Awesome job!!!
    Thank you very much for your commitment.
    Please keep up with the great job.

  • Julie Neyens

    5 years ago

    Loved the idea of a a “mystery mok” hahaha – a bit scary, but still lovely!

    • Joel Bruner

      5 years ago

      Those are sometimes the best kind 😉 Thanks for reading Julie, have a great day!

  • Tripping Unicorn

    5 years ago

    Loved the idea of a a “mystery mok” hahaha – a bit scary, but still lovely!

    • Joel Bruner

      5 years ago

      Sometimes they have the best surprises! Have a great day Tripping Unicorn, thanks for reading.

  • Tripping Unicorn

    5 years ago

    You did a really good job putting these together. Your tips on Laotian food are just amazing! I’m very inspired by your work! Congrats!!

    • Joel Bruner

      5 years ago

      Thank you, it was a beautiful trip, really memorable!

  • Patti Neves

    5 years ago

    These are so great! Such a good compiling list! I’m keeping your post for my trip to Laos next month! Thanks a lot =D

  • Travel Haji Dan Umroh

    5 years ago

    good article and I am very impressed with this article, allow me to recommend this website to my friends.

    • Joel Bruner

      5 years ago

      No problem at all Dan, and thanks for spreading the love! Have a great day.

  • karan malla

    6 years ago

    I’m just craving to eat this dishes the way u showed them is simply amazing love your work

  • Pisonth

    6 years ago

    Khub Khun for very special and my favorite site. Wish you, Khun Ying and the boy a very healthy and happy life.

  • Bat Trang

    6 years ago

    Ooh my god, it looks exactly like the “goi ca nhech” in Ninh Binh Vietnam – one of my most favorite food. Considering the ingredients to make it, I think the taste of two dishes would be the same. Hope I can visit Laos soon to taste this amazing dish

  • terry allen palmore(son of jesus)&LAlA CAT

    6 years ago

    I dunno about pig brains… but I love your pictures and it all looks delicious!

  • Van

    6 years ago

    Hi Mark,

    These wonderful dishes are definitely worth trying. I enjoyed reading your bogs.

  • Sandra Muller

    6 years ago

    Laos is up the top of my list for travel in the next 12 months and I think you’ve just bumped into first place. Yum!

    • Joel Bruner

      6 years ago

      That’s a great move Sandra! Enjoy your trip, and thanks for writing.

    • Neel Sharma

      1 year ago

      Thank you very much for sharing this blog!
      Laos Food – 12 of The Best Laotian Dishes You Need to Eat

      1. Kaipen – A popular snack made from seaweed that is deep-fried and served with a variety of sauces.

      2. Larb – A spicy minced meat salad that is flavored with lime, chili, and herbs.

      3. Khao Soi – A Burmese-influenced noodle soup dish that is typically served with pork or chicken.

      4. Mok Pa – A steamed fish dish that is simmered with lemongrass and herbs.

      5. Ping Kai – A grilled chicken dish that is marinated in a blend of spices and herbs.

      6. Laab – A minced meat salad that is flavored with chili, lime, and herbs.

      7. Tam Mak Hoong – A spicy green papaya salad that is typically served with sticky rice.

      8. Khao Piak Sen – A rice noodle soup that is served with a variety of vegetables and flavors.

      9. Sai Our – A pork sausage that is flavored with a blend of spices and herbs.

      10. Khao Niaw – Sticky rice that is steamed and served with a variety of dishes.

      11. Kaeng Nor Mai – A bamboo shoot soup that is flavored with spices, chili, and herbs.

      12. Khao Jee – A popular snack that is made from crunchy French bread and topped with a variety of savory ingredients.

  • Remy Barry

    6 years ago

    Hi Mark, it’s been awhile since I heard from you. Missed your food tour. I hope you and your family are well. Looking forward to follow you again.

  • Priya Chaudhary

    6 years ago

    A very special site for me. You know, these types of blog I’m always searching and finally found the awesome blog. It is so delicious content. Thank you for sharing this interesting food dish.

    • Joel Bruner

      6 years ago

      Very welcome Priya, have a wonderful day! Thanks for writing.

  • Matilda

    6 years ago

    Great guide. Makes me want to go back to Laos!

  • John Smith

    6 years ago

    Hi Mark, i enjoy all your video’s. Keep up the great work

  • LaVerne Wallace

    6 years ago

    Mark, I am new to viewing your wonderful video’s. What I have observed is your kind and humble spirit. You respect the people and food from the many people you meet. I am waiting for the day when you have your own TV show. There is a void that needs to be filled since the untimely death of Anthony Burdaine. Greetings to your beautiful family.

    • Joel Bruner

      6 years ago

      It truly was a sad day, I don’t know if there could ever be another Anthony Bourdain. Thank you for your kind words, I will do my best! Have a great day LaVerne!

  • nui acain

    6 years ago

    O wow excellent photos and foods guide. I love it. Planning to go Luang Prabang and Vientaine next year. Thank you so much Mark.

    • Joel Bruner

      6 years ago

      Thank you very much!

    • Joel Bruner

      6 years ago

      Have a wonderful trip Nui!

  • toh seng kit

    6 years ago

    thanks for the guide, planning to travel to lao. keep it up for all your followers. appreciated.

    • Joel Bruner

      6 years ago

      No Problem Toh Send Kit! Happy to have the opportunity!

  • Michael

    6 years ago

    Missing Laos! But so fortunate to live in an area where we can easily procure 9 of these delights —including raw duck laap with wonderfully bitter bile sauce, yum

    • Joel Bruner

      6 years ago

      Wonderfully bitter is right! Thanks Michael.

  • Patti

    6 years ago

    Everything looks so tasty. I was only able to try a few of these dishes when I visited Laos so I will have to go back!

  • Cristina

    6 years ago

    Hi Mark!Great pictures!Thank you very much for showing us the typical foods of Laos! I am a faithful follower of yours from Malaga (Spain)
    Hope to recive more News from you!

    • Joel Bruner

      6 years ago

      Hi Cristina, thanks a lot!

  • Vanida Scott

    6 years ago

    Hi Mark. It is very nice to hear from you again. You are amazing food blogger. Love it

  • Peter Meier

    6 years ago

    Hi Marc great pictures always nice to hear from you, I’m a big fan
    Hello from Peter from Germany.

    • Joel Bruner

      6 years ago

      Hi Peter, thanks man!!

  • Bernadette Chu-Elalami

    6 years ago

    Thank you so much the wonderful description and information! I hail from your al mater -Arizona. But born in HK, raised in Boston, MA. I miss fresh seafood living in AZ, so your blogs always remind me of the food I grew up with and savor for. #freshistheway

    • Joel Bruner

      6 years ago

      Hi Bernadette, that is so cool! Thank you for sharing. Hope you can get some fresh seafood sometime soon, take care!

  • David Carroll

    6 years ago

    Fascinating insight into the Laos dishes, I can’t quite fancy fish poop or raw blood but everything else yes. Bring it on.

  • Tim

    6 years ago

    Wow ! The raw duck blood salad looks amazing ! If I didn’t know what it was, I would have eaten it without any problem, but now, I’m not so sure 😀
    I absolutely must go to Laos, the food looks incredible !

    • Joel Bruner

      6 years ago

      You absolutely have to try it, it was wonderful. Thanks for the message!

  • Ynorme

    6 years ago

    you are a good food blogger.
    and i like picture which is you are posting.
    Thank You

  • Jean

    6 years ago

    Amazing pictures Mark – as always :D. Heading to Laos in a few weeks and can’t wait to try all of these dishes.

  • A Couple for the Road

    6 years ago

    Amazing pictures as always… WOW! Really dying to go to Laos one day!

  • Kassie

    6 years ago

    The food in Laos is honestly what made me fall in love with Southeast Asia food. I had been to o cautious earlier in the my through Thailand to try to many new things but when we ended up in more remote areas of Laos we were forced to try out some options and I never looked back at Western food again! I had some amazing sausage at the little alley market in Luang Prabang. Highly recommend!

    • Joel Bruner

      6 years ago

      That is beautiful! Thank you for sharing Kassie.

  • Rebecca

    6 years ago

    Oh this post is taking me back to my time in Laos! Laos sausage is the BEST! We first ate it from this dodgy-looking street stall and we were a bit nervous… until we took our first bite. Now we’ve actually found a company that makes amazing Lao sausage and jerky in Dallas! It’s so good 🙂

    • Joel Bruner

      6 years ago

      Thats so cool Rebecca, someone else wrote me about a place in Chicago. I guess people are realizing that ‘dodgy’ things can be just as good, if not better!

  • Muhammad Saleh

    6 years ago

    you are a food blogger.

  • Review Cart

    6 years ago

    Thanks for sharing this incredible review of such an incredible cuisine. Indeed their are many variants to it, but the ones you have shared in this post are quite tangy and famous for their mouth watering appearance.

  • Wajahath Ali

    6 years ago

    I think you are the most happy food vlogger I have seen on youtube. Keep up your great work.

    • Joel Bruner

      6 years ago

      Thank you Wajahath! I appreciate it.

  • OneLifeTimeTrip

    6 years ago

    OMG i now want to go to LAOS so bad 🙂

  • Danial

    6 years ago

    I’ve had a bowl of Or Lam in Luang Prabang and was so intrigued by the sharp taste of the mai sakaan because it’s not common to find it in Malaysia, more so in a bowl of stew!

  • Boyd Kobe

    6 years ago

    Next month I will go to Laos for two weeks, I will try to eat all the dishes. Especially “Paeng Pet” hope to be delicious. Yummy Yum

  • aman

    6 years ago

    Your blog are too good and wish for more blogs like this in future…such an amazing and idealize content it is

  • naman

    6 years ago

    your blogs are very nice for the readers and I really enjoyed the war you have presented it.
    It helped me a lot. Thank u

  • shubham

    6 years ago

    Such an amazing blog it was I highly enjoyed and felt this blog worth reading
    and will suggest my friends to have a look on such blogs…

  • harsh Raj

    6 years ago

    Really enjoyed reading your blog…it is highly informative and interesting…
    Your blogs are worth reading and help readers like me to gain more information…

  • Denise James

    6 years ago

    Thanks for your suggestions. We’re heading to Laos soon and not sure what to expect from the local fare but are keen to try it all. Great photos, too.

  • Muhammad Saleh

    6 years ago

    Lot of fun but creative is nice.thanks for such nice shoot

  • Muhammad imran

    6 years ago

    Good work sir

  • ripples advisory

    6 years ago

    There are a lot of great ideas in this post. I hope you keep this quality level up so we can enjoy a lot more great content from your side.

  • Same day Agra Tour by train

    6 years ago

    What a great place you visit and Thank you so much for sharing a great food. All picture looks delicious and great. Loved this!

  • Saru Adhikari

    6 years ago

    Are all these foods are famous in Laos? I haven’t tested any food except Khao Soi on your list. Thanks for sharing. Hope i will teste all of these one days.

    • Joel Bruner

      6 years ago

      These are all well-known to Laos people, but you-re right – besides the sausage and the curry noodles, not many are known outside of Laos.

  • Tony and Sue Robinson

    6 years ago

    What about the deep fried river weed.It is our favourite.Had the Laotiian spread at Le Elepant and Tamarind.We MUST go harm

    • Joel Bruner

      6 years ago

      Yes, the river weed was the perfect afternoon snack!

  • Patti Neves

    6 years ago

    Thank you very so for these tips! I’m so looking forward to my trip to Laos. I din’t know they had their own version of banh mee!! Can’t wait to try ????

    • Joel Bruner

      6 years ago

      You’re very welcome, and yes there are just so many different versions of everything, reasons to keep going back!

  • Daspalla Hotel

    6 years ago

    Hey Markweins,Thank you for valuable information on laos food and traditional.Nice images and information about laos.

    • Joel Bruner

      6 years ago

      You’re welcome! Are you planning to visit Laos?

  • James Ian

    6 years ago

    I spent a month in Laos and didn’t try all of these. I got stuck on Laab, which I love. So thank you for sharing so many different options. Dare I ask – do you have a favorite?

    • Joel Bruner

      6 years ago

      Hey James, thanks for the tough question! I would say that Mark was blown away by the simplicity, yet powerful flavors of the Koy Pla, which is like Laap in many ways, and then I could’t get enough of anything with Pla Raa in it, usually the dipping sauce or any of the plates of Tam Mak Hoong were just amazing. You picked a good dish to get stuck on, be sure to look for some of the other varieties too when you have a chance!

  • Chris

    6 years ago

    Oh I love Laos food! Haven’t had all yet on this list but Paeng Pet is one of my favs too!!! I hope to return there again in December this year to check out more of the Laos food. Thank you for the list.

    • Joel Bruner

      6 years ago

      We want to go back too Chris, just so much food to explore, all the variety just blew me away! Especially that Paeng Pet! Where did you have it?

  • ripples advisory

    6 years ago

    Graet Information you have shared Please more posting for giving us knowledge and infomation . Thank you

  • Peggy Gilbey

    6 years ago

    Terrific article, ver informative! Thank you for sharing!

  • St. Martin Villas

    6 years ago

    Great post! keep updating

  • Jimmy Saechao

    6 years ago

    You should go eat with the Mien folks, they’re known to eat very spicy food.

    • Joel Bruner

      6 years ago

      Thank you Jimmy, sorry we didn’t have more time. Could you recommend a specific part of Laos where we should go to try and learn more about the Mien people? And of course, any dishes to try?

  • Juan Ovalle

    6 years ago

    I’ve never heard of Laotian dishes until your post. Would love to try them all someday. I’m especially curious about the Paeng Pet since you’ve been raving about it!

    • Joel Bruner

      6 years ago

      Thanks for the comments Juan, wow, that Paeng Pet, it might even be worth a trip to Laos all on its own!

  • Anthony

    6 years ago

    Fantastic Article, I think the Sausage would be the best,but all look great! kind regards.

    • Joel Bruner

      6 years ago

      It would be impossible to pick a single favorite, but you’re right – the sausage was almost life-changing!! I hope you have a chance to try one someday, hey you can even try making them yourself if you want! I saw an article for a recipe made by a chef in Chicago.