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.

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 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.

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.

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.

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.

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.

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.

These are not at all your simple pate-and-bread to eat with wine baguettes, the size of these show just how many ingredients vendors are attempting to cram inside each one.

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 made by 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 bagged to-go. A full-option baguette will range from 10,000-20,000 Kip depending on your order, and pre-made ones can be as cheap as 5,000 LAK (Laos Kip) a 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 grilled 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 packed with 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.

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

What truly makes sai ooah 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, fermented to perfection, this pork mixture is usually steamed before being hung out in the 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.

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 used in Laos for a near infinite combination of ingredients, wrapped typically into a banana leaf packet, and steamed or roasted.

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, and sometimes if you don’t know all the names of the ingredients, you’ll end up with 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 had in mind.  Some chefs use a system of toothpick placement, half-toothpicks or full, but just buy one of everything and you are guaranteed 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.

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.

Where to go: Soop pak is commonly served at Laotian food stalls that sell a variety of different stews and jaews. 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.


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!

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

Leave a Reply

Your email address will not be published. Required fields are marked *

  • Patti Neves

    2 weeks 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

  • karan malla

    4 weeks ago

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

  • Pisonth

    1 month 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

    1 month 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

    1 month ago

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

  • Van

    1 month ago

    Hi Mark,

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

  • Sandra Muller

    1 month 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

      1 month ago

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

  • Remy Barry

    1 month 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

    1 month 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

      1 month ago

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

  • Matilda

    1 month ago

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

  • John Smith

    1 month ago

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

  • LaVerne Wallace

    1 month 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

      1 month 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

    1 month 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

      1 month ago

      Thank you very much!

    • Joel Bruner

      1 month ago

      Have a wonderful trip Nui!

  • toh seng kit

    1 month ago

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

    • Joel Bruner

      1 month ago

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

  • Michael

    1 month 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

      1 month ago

      Wonderfully bitter is right! Thanks Michael.

  • Patti

    1 month 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

    1 month 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

      1 month ago

      Hi Cristina, thanks a lot!

  • Vanida Scott

    1 month ago

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

  • Peter Meier

    1 month ago

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

    • Joel Bruner

      1 month ago

      Hi Peter, thanks man!!

  • Bernadette Chu-Elalami

    1 month 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

      1 month ago

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

  • David Carroll

    1 month 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

    1 month 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

      1 month ago

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

  • Ynorme

    1 month ago

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

  • Jean

    1 month 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

    1 month ago

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

  • Kassie

    1 month 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

      1 month ago

      That is beautiful! Thank you for sharing Kassie.

  • Rebecca

    2 months 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

      1 month 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

    2 months ago

    you are a food blogger.

  • Review Cart

    2 months 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

    2 months ago

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

    • Joel Bruner

      1 month ago

      Thank you Wajahath! I appreciate it.

  • OneLifeTimeTrip

    2 months ago

    OMG i now want to go to LAOS so bad 🙂

  • Danial

    2 months 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

    2 months 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

    2 months ago

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

  • naman

    2 months 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

    2 months 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

    2 months 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

    2 months 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

    2 months ago

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

  • Muhammad imran

    2 months ago

    Good work sir

  • ripples advisory

    2 months 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

    2 months 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

    2 months 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

      1 month 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

    2 months 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

      2 months ago

      Yes, the river weed was the perfect afternoon snack!

  • Patti Neves

    2 months 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

      2 months ago

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

  • Daspalla Hotel

    2 months ago

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

    • Joel Bruner

      2 months ago

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

  • James Ian

    2 months 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

      2 months 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

    2 months 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

      2 months 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

    2 months ago

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

  • Peggy Gilbey

    2 months ago

    Terrific article, ver informative! Thank you for sharing!

  • St. Martin Villas

    2 months ago

    Great post! keep updating

  • Jimmy Saechao

    2 months ago

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

    • Joel Bruner

      2 months 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

    2 months 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

      2 months ago

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

  • Anthony

    2 months ago

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

    • Joel Bruner

      2 months 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.