Lao cuisine attracts visitors with distinctive dishes, distinct from the Southeast Asian countries. If you have the opportunity to come here, you should try Larb Moo, Lao sausage, baked bread, chicken …
Sien Savanh (dry beef): The dry beef of Laos is good for eating along paper writing help the way or for a beer. Beef is marinated with soy sauce, oyster sauce, garlic, chili and palm sugar, sprinkle with sesame seeds and then dried in the sun. The pavement food is often baked over to make the beef tasteless, tough, tasty.
Sai Oua (sausage): Lao sausage is quite similar to the famous type of Chiang Mai, Thailand. Pork is smoothed, add lemongrass, lemon, chili and galangal, before stuffing into the skin. Visitors can see the sausage rope was dried on the roadside or sold in the market. This dish is served with Nam Cheo Chili sauce and eaten with sticky rice.
Khao Jee (bread): Laos bread is bold French influence. This is typical street food sold in every city. Cake with crispy crusted crumbs, multiply from pig liver paste, grilled chopped carrots, carrots and radishes, cucumber, mayonnaise and chili paste.
Khao Piak Sen (Pho Lao): This dish is very popular in Laos, with many similarities to the Vietnamese pho. Khao Piak Sen is usually breakfast, but you can also enjoy at any time of the day. Noodle soup with chicken or beef, with herbs, some satay, fresh lemon, bean sprouts, cowpea, basil and coriander.
Larb Moo (minced meat salad): This is a local dish of Laos, including minced pork with shallots, coriander, chili and mint leaves, fish sauce and lemon juice. Another version uses live pork. Larb Moo is very good with sticky rice.
Tam Mak Houng (green papaya salad): Scrambled green papaya scallops, mixed with spicy chili, lemongrass, salt, fish sauce and sugar. You should not miss this dish, especially in Luang Prabang.
Or Lam: This unique dish comes from northern Luang Prabang, made from vegetables, eggplant, beans, black mushrooms and stewed beef, and add chili and coriander.
Ping Kai en(roasted chick): Whole chicken is marinated black pepper, garlic, coriander root, fish sauce and salt before being cooked on charcoal. Chicken pieces are soft, rich and aromatic, blending with sticky rice to create a great culinary experience for visitors.
Pun Pa (roasted fish): fish is cooked crispy, coiled with raw vegetables, rice noodles, peanuts, cucumber, fresh onions …, a perfect lunch for visitors to Luang Prabang.
Mok Pa (steamed fish): Freshly sliced fresh fish fillet, bundled with onions, garlic, herbs and chilli in banana leaves and steamed. This dish is sold all over Laos, from the roadside stalls to the luxury restaurants.