1) Tam Mak Hoong

Tam Mak Hoong (Papaya salad) is the traditional and famous dish of the Lao People. It is the combination of shredded fresh green papaya and ingredient such as Chilies, Salt, Seasoning powder, Sugar, Shrimp paste, Fish sauce, Tomatoes, Lime and others. Each ingredient is either pounded, sliced or shredded, but they are all raw, and put one by one into a massive pestle. The pounding of the mortar, the ‘Tam’ action, is what gives this dish its name. Tam mak hoong (Papaya salad) is often served with Grilled Chicken and Sticky rice, this is literally the staple of the Laotian diet.

Recipe

  • Shredded raw green papaya 
  • Chilies
  • Seasoning powder
  • Shrimp paste
  • Cherry tomatoes
  • Snake beans
  • Garlic
  • Salt
  • Sugar
  • Fish sauce
  • Lime
  • Carrots

2) Grilled Chicken (Lao Cuisine)

Grilled Chicken (Pieng Gai) is one of the most common dishes in a Laotian household. Every Lao household has a variation of this recipe, but the one common ingredient or the basis of the fermentation is the oyster sauce that provides so much flavor and umami. Pair Grilled Chicken with sticky rice and green papaya salad and you will be able to enjoy delicious Lao comfort food!

Recipe

  • Chicken
  • Black Pepper
  • Sugar
  • Soy sauce
  • Garlic
  • Salt
  • Oyster sauce
  • Lemon Grass

3) Sticky Rice

Sticky rice is considered the essence of what it means to be Lao. It has been said that no matter where they are in the world, sticky rice will always be the glue that holds the Lao communities together, connecting them to their culture and to Laos. Often the Lao will refer to themselves as Luk Khao Niao. 

Sticky rice is known as Khao Niao: Khao means rice, and Niao means sticky. It is cooked by soaking for an hour and then steaming in a bamboo basket or Houat. After that, it should be turned out on a clean surface and kneaded with a wooden paddle to release the steam; this results in rice balls that will stick to themselves but not to fingers. The large rice ball is kept in a small basket made of bamboo or Thip Khao. 

4) Laap (Larb)

Larb or Laab is a meat salad seasoned with fresh herbs. Larb is made from many fresh pieces such as beef, buffalo meat, pork, duck, chicken, fish and others. It is made basically with minced meat (cooked or raw) mixed with spices and herbs.

Larb is a delicious and popular dish, mainly made to serve the guests as boss and dear friends and relatives who come to visit the house, or during festivals, ceremonies and important occasions, and to cook in the family. There are many types of Larb that Lao people eat. However, Larb are divided into 2 main categories including minced meat larb and sliced meat larb.

Larb is a dish that represents more than a meal, symbolizes cultural traditions and the interaction between people and nature. Larb in Lao language means good luck, so it is a compulsory dish in the main ceremony as believed that eating Larb will bring good fortune and wealth.

Traditionally, the dish is served with soup, green leaves and sticky rice (glutinous rice: Khao Niao). 

If you are travelling to Laos, be sure to include this dish in your list, but first take a look at this recipe.

Recipe

  • Minced meat (Cooked or Raw)
  • Seasoning powder
  • Fish Sauce
  • Sliced chili (Red or Green)
  • Scallions
  • Mint
  • Roasted Sticky Rice
  • Salt
  • Lime Juice
  • Sliced shallots
  • Cilantro