The cuisine of Laos - Asia

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

Laos - See the recipes

Appetizer recipes coming soon

Main recipes

Coconut-ginger shrimp Honey- mustard pork roast Side dishes recipes coming soon
Dessert recipes coming soon

Coconut-ginger shrimp Honey- mustard pork roast

Cooking in Laos