The cuisine of Laos - Asia

Asia Laos LA
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The foods of Laos

Lao cuisine or Laotian cuisine is the national cuisine of Laos.

The staple food of the Lao is sticky rice (Lao: ເຂົ້າໜຽວ, khao niao, pronounced [kʰȁw.nǐa̯w]).
Laos has the highest sticky rice consumption per-capita in the world with an average of 171 kilograms (377 lb) of sticky rice consumed annually per person.
The most famous Lao dish is larb (Lao: ລາບ; sometimes also spelled laab or laap), a spicy mixture of marinated meat or fish that is sometimes raw (prepared like ceviche) with a variable combination of herbs, greens, and spices.
Lao cuisine has many regional variations, corresponding in part to the fresh foods local to each region.
A French legacy is still evident in the capital city, Vientiane, where baguettes (Lao: ເຂົ້າຈີ່) are sold on the street and French restaurants are common and popular, which were first introduced when Laos was a part of French Indochina
The types of Cuisines in Laos are influenced by:
The regional cuisine Appetizer recipes coming soon

Main recipes

Coconut-ginger shrimp Honey- mustard pork roast Side dishes recipes coming soon
Dessert recipes coming soon
Asian - See the recipes Appetizer recipes coming soon

Main recipes

Brown rice and chicken stir fry with edamame and walnuts Oriental lemon chicken Spicy peanut chicken Tomato stack salad Side dishes recipes coming soon

Dessert recipes

Meringues with ginger ice cream and chocolate sauce

Cooking in Laos