Laos
Lao cuisine shares certain characteristics with Thai and Vietnamese food, maintaining its distinct identity.
The French colonial period left a lasting mark, evident in baguettes (khao jii), strong coffee culture, and pastries.
Pinch a small ball, roll it, and use it to scoop up other dishes.
Dishes are almost always served communally. Diners share from central plates.
Chopsticks are common for noodles. For other dishes, a spoon and fork are widely used.
National dish: spicy minced meat salad with fish sauce, lime, fresh herbs, and toasted ground rice. Eaten with sticky rice.
Widely available at local restaurants.
Spicier and more sour than Thai version. Made with green papaya, chilies, garlic, lime, fish sauce, and padaek for depth.
Found at street food stalls and local eateries.
Comforting Lao noodle soup with thick rice noodles, chicken or pork broth, fresh herbs, and fried shallots.
Excellent for breakfast or a light meal.
Small, sweet coconut-rice pancakes with a crispy exterior and soft, creamy interior.
Seasonal dessert with ripe mango slices, sticky rice, and sweet coconut milk drizzle.
Upscale restaurants blending traditional Lao cuisine with French or international influences. Refined dishes and elegant settings.
Abundant in city center and riverside areas. Diverse menus with Lao, Thai, and Western dishes.
Best for authentic, inexpensive local food. Large concentrations of stalls.
Numerous food stalls selling grilled meats, noodle soups, fried snacks, and desserts.
Great for evening meals.
Market includes a food court for various local dishes, quick and affordable meals.
A good daytime spot.
Influence from colonial past.
Cafes and restaurants available.
Indian, Korean, Japanese.
Selection due to expat community.
Sticky rice and rice noodles are naturally gluten-free. Cross-contamination can occur.
Sauces often contain wheat, communicate clearly.
Can be difficult without proficient Lao language skills.
Consider carrying a Translation card with allergies in Lao.
Several establishments offer Lao cooking classes for hands-on experience and understanding local cuisine.
Several establishments offer Lao cooking classes. These provide a hands-on experience with traditional ingredients and dishes.
Guided walking or cycling food tours take you to local markets and street food stalls, offering tastings and insights.
Direct farm visits or tours of food producers are less common within Vientiane but may exist on the city's outskirts or as part of organized day trips.
Many restaurants line the promenade, offering dishes with a view of the Mekong River.
Memorable dining at sunset.
Great spots for coffee, pastries, and light meals. Reflects French influence.
Blends historical charm with modern comforts.
Lao cuisine emphasizes fresh ingredients, fermented fish sauce (padaek), and a balance of bitter, sour, and spicy flavors.
French colonial heritage is evident in widespread baguettes (khao jii), strong coffee culture, and European-style pastries.
Sticky rice (khao niao) is the core of most Lao meals, often eaten by hand, fostering a communal dining experience.
