Lao Cuisine

Lao cuisine is fresh, herbaceous and boldly flavoured, and though less famous than its Thai neighbour, it is arguably the original source of many shared dishes. Its cornerstone is sticky rice, eaten by hand and rolled into balls to dip into other dishes, alongside laap, the zesty national dish of minced meat or fish tossed with herbs, lime and chilli, tam mak hoong green papaya salad, grilled meats and fish, and an abundance of fresh herbs and vegetables.

What you actually see

• Sticky rice - the staple eaten by hand from a woven basket.
• Laap - the zesty minced-meat-and-herb salad, the national dish.
• Tam mak hoong - the fiery green papaya salad.
• The grilled meats and herbs - the grilled fish and fresh herb platters.

When to go

Year-round; the markets and simple local eateries serve the freshest, most authentic food, and street stalls grill meats and fish in the evenings. The food is best sampled at a busy local spot with sticky rice to share.

Honest expectations

Lao food can be genuinely fiery, especially the papaya salad and laap, so ask if you prefer it milder, and some versions of laap use raw meat, which carries a health risk, so specify cooked. It is fresh, herby and delicious. Street and market food is cheap and good from busy stalls, though take the usual care with water and salads.

Nearby

Every region has its specialities; Luang Prabang has its own refined dishes.