Laos
Lao cuisine, the culinary tradition of Laos, is a vibrant and integral part of the country's cultural identity. It is characterized by its use of fresh herbs, strong flavors, and a balance of different tastes and textures. The cuisine reflects Laos' geography, history, and the influence of neighboring countries, particularly Thailand, Vietnam, and China. Central to Lao cuisine is sticky rice, or "khao niaow," which is typically steamed and served in small woven baskets. This glutinous rice is the staple food and is often eaten with the hands, rolled into small balls, and used to scoop up other dishes. It accompanies nearly every meal and is deeply woven into the social and cultural fabric of Lao life. Lao dishes are known for their bold flavors, often combining spicy, sour, salty, and bitter elements. A key component is the use of fresh herbs such as cilantro, mint, and dill, which add brightness and complexity. Galangal, lemongrass, kaffir lime leaves, and chilies are commonly used to impart aromatic and spicy notes. A quintessential Lao dish is "larb" (or "laap"), a type of salad made with minced meat, typically chicken, beef, pork, or fish, mixed with herbs, lime juice, fish sauce, and ground roasted rice for texture. The dish is often served with raw vegetables and sticky rice. "Tam mak hoong," or green papaya salad, is another iconic dish, offering a refreshing blend of shredded green papaya, tomatoes, chilies, lime juice, fish sauce, and sometimes fermented fish or crab. Soups and stews are also prominent in Lao cuisine. "Khao poon" is a popular spicy noodle soup made with rice vermicelli, meat (usually chicken or fish), and a rich broth flavored with coconut milk, lemongrass, and galangal. "Or lam" is a traditional Lao stew from the Luang Prabang region, known for its hearty mix of meat, vegetables, and herbs, thickened with sticky rice and often featuring unusual ingredients like pepperwood or ivy gourd.
