What We Ate in Laos
Given its geographical position, it’s not surprising that Lao cuisine is heavily influenced by its neighbours. It is easy to find a Chinese, Thai, and Vietnamese flair in their dishes. However, there are delicious eats that are Laotian in origin: larb, papaya salad, and their penchant for sticky rice cooked in bamboo to name a few. Of course, don’t forget to wash it all down with a glass of national pride: Beerlao.
For more information about Laos’ food, pickup one of these books:
- Traditional Recipes of Laos – This book contains recipes by Phia Sing, the former Master of Ceremonies and Chef at the royal palace of Luang Prabang. When he died, the American ambassador in Vientiane got ahold of the chef’s notebook and published the recipes.
- Ant Egg Soup: The Adventures of a Food Tourist in Laos – If you’re looking for authentic Laos food, let this book guide you. The author searches far and wide for traditional dishes and does a great job of getting you excited about the country.
Note: Click on each photo to read more about the town where we ate this food.