Discovering the Flavors of Laos: Authentic Recipes to Try
Laos, a small country located in Southeast Asia, is known for its vibrant culture and delicious cuisine. The food scene in Laos is a perfect blend of French, Thai, and Chinese influences, resulting in dishes that are both flavorful and aromatic. If you’re looking to explore the culinary delights of Laos without leaving your home, then this article is just what you need. Here, we’ll be sharing 18 authentic Lao recipes that will take you on a gastronomic journey through the country.
From spicy salads like Larb Moo and Tam Mak Hoong, to hearty soups like Khao Piak Sen and Or Lam, there’s something for everyone in this collection of Lao recipes. And if you’re looking for something sweet, our recipe for Khao Niew (sticky rice) is sure to satisfy your cravings.
Stay tuned for the rest of the article where we’ll be diving deeper into each of these delicious Lao dishes and providing you with all the ingredients and instructions you need to make them at home.
Larb Moo (Spicy Lao Minced Pork Salad)
A classic Laotian dish, Larb Moo is a flavorful and spicy salad made with minced pork, chilies, herbs, and lime juice. This recipe is an authentic representation of the traditional Lao dish.
Ingredients:
– 1 lb minced pork
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1 tablespoon chopped cilantro
– 1 tablespoon chopped mint leaves
– 1-2 Thai bird’s eye chilies, seeded and chopped
– 2 cloves garlic, minced
– Salt to taste
Instructions:
1. In a large bowl, combine minced pork, fish sauce, lime juice, cilantro, mint leaves, chilies, and garlic.
2. Mix well until all ingredients are fully incorporated.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
5. Serve chilled or at room temperature.
Cooking Time: None
Tam Mak Hoong (Lao Green Papaya Salad)
A refreshing and spicy Lao dish made with shredded green papaya, tomatoes, chilies, and a squeeze of lime juice. This recipe is a classic representation of Lao cuisine’s bold flavors and textures.
Ingredients:
– 1 small green papaya
– 2 cups mixed vegetables (such as cherry tomatoes, cucumber, carrots)
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped fresh mint leaves
– 2-3 Thai bird’s eye chilies, seeded and minced
– 2 cloves garlic, minced
– 2 tablespoons fish sauce
– 2 tablespoons lime juice
– Salt, to taste
Instructions:
1. Shred the green papaya into thin strips.
2. In a large mortar and pestle, combine the papaya, mixed vegetables, cilantro, mint leaves, chilies, and garlic.
3. Pound the mixture until it’s well combined and slightly crushed.
4. Add the fish sauce and lime juice, and mix until the flavors are evenly distributed.
5. Taste and adjust the seasoning with salt as needed.
6. Serve immediately.
Cooking Time: 15 minutes
Khao Piak Sen (Lao Chicken Noodle Soup)
Khao Piak Sen is a beloved comfort food in Laos, made with tender chicken, fragrant rice noodles, and a rich, flavorful broth. This recipe captures the essence of this popular dish, perfect for a cozy night in or a quick pick-me-up.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup rice noodles
– 2 cups water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the chicken and cook until browned, about 5-6 minutes.
4. Pour in the broth and bring to a boil. Reduce heat and simmer for 10-12 minutes or until the chicken is cooked through.
5. Cook the rice noodles according to package instructions. Drain and set aside.
6. Season the soup with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Or Lam (Lao Herb Stew with Meat and Vegetables)
Or Lam is a traditional Laotian stew that combines the bold flavors of herbs, meat, and vegetables. This hearty dish is perfect for a chilly evening or as a comforting meal.
Ingredients:
– 1 pound beef or pork, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 cups mixed herbs (such as cilantro, basil, and mint)
– 2 medium onions, chopped
– 2 medium tomatoes, diced
– 2 cups water
– Salt and black pepper to taste
– 2 tablespoons fish sauce (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add garlic and ginger; cook until fragrant.
2. Add beef or pork; cook until browned.
3. Add mixed herbs, onions, tomatoes, water, salt, and black pepper. Stir well.
4. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Taste and adjust seasoning as needed. Serve hot.
Cooking Time: 45 minutes
Ping Gai (Lao Grilled Chicken)
This classic Lao dish is a staple at every family gathering and celebration. With its rich, smoky flavor and tender texture, Ping Gai is sure to please even the most discerning palates.
Ingredients:
– 2 lbs boneless, skinless chicken thighs
– 1/4 cup fish sauce
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon lime juice
– 1 teaspoon sugar
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 2 stalks lemongrass, bruised (optional)
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. In a large bowl, whisk together fish sauce, garlic, ginger, lime juice, sugar, and black pepper.
2. Add the chicken to the marinade, making sure it is fully coated. Cover and refrigerate for at least 30 minutes or up to several hours.
3. Preheat grill to medium-high heat. Remove chicken from marinade, letting any excess liquid drip off.
4. Grill chicken for 5-7 minutes per side, or until cooked through.
5. Brush with vegetable oil and serve hot, garnished with chopped cilantro and lemongrass if desired.
Cooking Time: 10-15 minutes
Sai Oua (Lao Herb Sausage)
A flavorful and aromatic sausage from Laos, Sai Oua is a popular dish that combines the freshness of herbs with the richness of pork. This recipe will guide you in making this mouthwatering sausage at home.
Ingredients:
– 500g pork mince
– 1/4 cup chopped cilantro
– 1/4 cup chopped mint leaves
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– Salt and black pepper to taste
– 100g pork casings (optional)
Instructions:
1. In a large mixing bowl, combine the pork mince, cilantro, mint leaves, garlic, ginger, fish sauce, and lime juice.
2. Mix well until all the ingredients are evenly distributed.
3. Season with salt and black pepper to taste.
4. Stuff the mixture into pork casings, if using. Otherwise, shape into small patties or logs.
5. Cook the sausages by grilling or pan-frying for 5-7 minutes on each side, or until cooked through.
Cooking Time: 10-12 minutes
Enjoy your delicious Sai Oua with steamed rice and a fresh salad!
Khao Niew (Sticky Rice)
A classic Thai dessert, Khao Niew is a sweet and creamy treat made with glutinous rice, coconut milk, and sugar. This simple recipe yields a delicious and authentic sticky rice that’s perfect for snacking or serving with other Thai dishes.
Ingredients:
– 1 cup of glutinous (sweet) rice
– 2 cups of water
– 1/4 cup of granulated sugar
– 1/2 cup of coconut milk
– 1/4 teaspoon of salt
Instructions:
1. Rinse the glutinous rice thoroughly and soak it in water for at least 4 hours or overnight.
2. Drain the rice and combine it with 2 cups of fresh water, sugar, and salt in a medium saucepan.
3. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, covered, for about 15-20 minutes, or until the liquid has been absorbed and the rice is tender.
4. Stir in the coconut milk and cook for an additional 2-3 minutes, or until the sticky rice has reached your desired consistency.
Cooking Time: 20-25 minutes
Jaew Mak Len (Lao Tomato Dipping Sauce)
A classic Lao condiment, Jaew Mak Len is a flavorful and spicy sauce made with fresh tomatoes, chilies, garlic, and herbs. Perfect for dipping grilled meats, sticky rice, or as a topping for your favorite dishes.
Ingredients:
– 2 cups ripe tomatoes, chopped
– 1/4 cup dried Lao chili peppers (or substitute with similar hot peppers), crushed
– 3 cloves garlic, minced
– 1 tablespoon fish sauce (optional)
– 1 tablespoon soy sauce
– 1 tablespoon palm sugar (or brown sugar)
– 2 tablespoons vegetable oil
– Fresh cilantro leaves for garnish
Instructions:
1. In a blender or food processor, combine chopped tomatoes, crushed chilies, garlic, fish sauce (if using), soy sauce, and palm sugar. Blend until smooth.
2. Heat the vegetable oil in a pan over medium heat. Pour in the blended mixture and stir constantly for 5-7 minutes or until the sauce thickens slightly.
3. Remove from heat and let cool to room temperature. Garnish with fresh cilantro leaves.
Cooking Time: 10-12 minutes
Mok Pa (Steamed Fish in Banana Leaves)
Mok Pa, or Steamed Fish in Banana Leaves, is a popular Southeast Asian dish that combines the freshness of fish with the sweetness of banana leaves. This recipe is a simplified version of the traditional method, allowing you to enjoy this flavorful and aromatic dish at home.
Ingredients:
– 4 pieces of fish (any white fish works well), about 1 inch thick
– 4 banana leaves
– 2 stalks of lemongrass, bruised
– 1 kaffir lime leaf
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons fish sauce (optional)
– 2 tablespoons water
Instructions:
1. Preheat a steamer basket over boiling water.
2. Cut the banana leaves into squares, slightly larger than the fish pieces.
3. Place a fish piece in the center of each leaf square.
4. Add a stalk of lemongrass and a kaffir lime leaf on top of the fish.
5. Sprinkle salt, pepper, and fish sauce (if using) over the fish.
6. Fold the banana leaves to form a pouch around the fish.
7. Steam for 8-10 minutes or until the fish is cooked through.
Cooking Time: 8-10 minutes
Khao Poon (Lao Spicy Noodle Soup)
This spicy noodle soup is a staple of Lao cuisine, made with rich pork or chicken broth, thin rice noodles, and an array of aromatic herbs. Khao Poon is a comforting and flavorful dish that’s perfect for any time of day.
Ingredients:
– 1 pound thin rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 pound pork or chicken bones (or combination)
– 4 cups pork or chicken broth
– 1 tablespoon fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– 1/4 teaspoon ground black pepper
– 2 tablespoons chopped fresh cilantro
– 1/4 cup bean sprouts
– Salt, to taste
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until onion is translucent.
3. Add pork or chicken bones, broth, fish sauce, soy sauce, lime juice, and black pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Strain soup through a fine-mesh sieve into a clean pot, discarding solids.
5. Add cooked noodles, cilantro, and bean sprouts to the soup. Season with salt to taste.
6. Serve hot and enjoy!
Cooking Time: 45 minutes
Yam Naem (Lao Fermented Pork Salad)
Yam Naem, a traditional Lao dish, is a flavorful and spicy salad made with fermented pork, fresh herbs, and chilies. This recipe provides a delicious and authentic taste of Laos in every bite.
Ingredients:
– 1/2 cup fermented pork (naem), cut into small pieces
– 2 cups mixed greens (such as mint, basil, cilantro)
– 1/4 cup chopped scallions
– 1/4 cup chopped fresh chilies
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– Salt and pepper to taste
– Chopped peanuts or cashews for garnish (optional)
Instructions:
1. In a large bowl, combine the fermented pork, mixed greens, scallions, and chilies.
2. In a small bowl, whisk together the fish sauce and lime juice.
3. Pour the dressing over the pork mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped peanuts or cashews, if desired.
6. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Pad Lao (Lao Stir-Fried Noodles)
Pad Lao is a popular Lao dish that combines stir-fried noodles with a flavorful mixture of vegetables, meat or seafood, and spices. This recipe serves 4-6 people.
Ingredients:
– 1/2 cup rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, bean sprouts)
– 1 cup cooked chicken or pork, diced
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– 1/4 teaspoon ground cumin
– 1/4 teaspoon chili flakes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook noodles according to package instructions.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add onion, garlic, and mixed vegetables. Stir-fry until vegetables are tender-crisp.
4. Add cooked meat, soy sauce, oyster sauce (if using), cumin, and chili flakes. Stir-fry for 2 minutes.
5. Add cooked noodles to the wok. Stir-fry everything together for about 1 minute.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves. Serve hot.
Cooking Time: 15-20 minutes
Khao Jee (Lao Grilled Sticky Rice Balls)
A traditional Lao street food, Khao Jee are crispy on the outside and soft on the inside, perfect for snacking or as a side dish. This simple recipe brings you closer to the authentic flavors of Laos.
Ingredients:
– 2 cups cooked sticky rice (preferably day-old)
– 1/4 cup water
– 1/4 teaspoon salt
– Vegetable oil for frying
– Optional toppings: grilled chicken, pork, or beef; pickled vegetables; chopped herbs
Instructions:
1. Mix sticky rice with water and salt until a dough forms.
2. Divide the dough into small balls, about 1 inch in diameter.
3. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium heat.
4. Fry the sticky rice balls in batches until golden brown, about 2-3 minutes per side.
5. Remove from oil and place on paper towels to drain excess oil.
6. Serve warm with your choice of toppings.
Cooking Time: 10-12 minutes (including frying time)
Gaeng Nor Mai (Lao Bamboo Shoot Curry)
A flavorful and aromatic curry that showcases the unique flavor of bamboo shoots, a staple ingredient in Lao cuisine.
Ingredients:
– 1 cup bamboo shoots, sliced into thin strips
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups coconut milk
– 2 tablespoons fish sauce (optional)
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add garlic and ginger; stir-fry for another minute.
4. Add cumin, turmeric, salt, and pepper; stir well.
5. Add bamboo shoots and stir to combine with the spice mixture.
6. Pour in coconut milk and fish sauce (if using); bring to a simmer.
7. Reduce heat to low and cook for 10-15 minutes or until the flavors have melded together and the curry has thickened slightly.
8. Garnish with chopped cilantro before serving.
Cooking Time: 20-25 minutes
Som Moo (Lao Fermented Pork with Rice)
A traditional Lao dish that’s both flavorful and aromatic, Som Moo is a fermented pork dish marinated in spices and rice. This recipe brings the authentic taste of Laos to your table.
Ingredients:
– 1 lb pork shoulder or butt
– 1 cup cooked glutinous rice
– 2 cups water
– 2 tbsp fish sauce
– 2 tbsp lime juice
– 1 tsp grated ginger
– 1/4 tsp salt
– 2 cloves garlic, minced
– 1/4 cup chopped scallions (optional)
Instructions:
1. In a large bowl, combine pork, glutinous rice, water, fish sauce, lime juice, ginger, and salt. Mix well.
2. Cover the mixture with plastic wrap or a clean cloth. Let it ferment at room temperature for 3-5 days, stirring occasionally.
3. After fermentation, rinse the pork under cold running water to remove excess liquid.
4. Slice the fermented pork into thin strips. Serve with steamed rice and garnish with chopped scallions (if using).
Cooking Time: 3-5 days (fermentation time)
Ping Sin Moo (Lao Grilled Pork Skewers)
A classic Lao dish that’s perfect for a quick and flavorful meal, Ping Sin Moo is a staple in many Lao households. With its sweet and savory flavors, this grilled pork skewer recipe will become a favorite in no time.
Ingredients:
– 1 pound pork shoulder or butt, cut into small cubes
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1 teaspoon ground black pepper
– 1/4 cup chopped fresh cilantro
– 20 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. In a large bowl, combine pork cubes, garlic, fish sauce, soy sauce, brown sugar, and black pepper. Mix well until the meat is evenly coated.
2. Thread 3-4 pieces of pork onto each bamboo skewer, leaving a small space between each piece.
3. Grill the skewers over medium-high heat for 5-7 minutes on each side, or until the pork is cooked through.
4. Garnish with chopped cilantro and serve hot.
Cooking Time: 15-20 minutes
Khao Poon Nam Jeow (Lao Noodle Soup with Fermented Soybean)
Khao Poon Nam Jeow is a beloved Lao dish that warms the hearts and bellies of many. This comforting noodle soup is made with fermented soybeans, adding a depth of umami flavor to the rich broth.
Ingredients:
– 1 pound rice noodles
– 2 cups chicken or pork broth
– 1/4 cup fermented soybean paste ( Nam Jeow)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– Salt and pepper to taste
– Chopped scallions and cilantro for garnish
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add broth, Nam Jeow, and cooked noodles to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped scallions and cilantro.
Cooking Time: 20-25 minutes
Nam Khao (Lao Crispy Rice Salad)
Nam Khao is a popular Lao snack or appetizer that combines crispy fried rice with a savory and spicy dressing. This recipe is an authentic adaptation of the traditional dish.
Ingredients:
• 2 cups cooked sticky rice
• 1/4 cup vegetable oil
• 1/4 cup fermented soybean paste (nam pla)
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon chili flakes
• Salt, to taste
• Fresh cilantro leaves, chopped (optional)
Instructions:
1. In a pan, heat 2 tablespoons of vegetable oil over medium-high heat.
2. Add the cooked sticky rice and stir-fry until crispy and golden brown.
3. In a separate bowl, whisk together nam pla, garlic, fish sauce, lime juice, chili flakes, and salt.
4. Combine the crispy rice with the dressing and toss to coat evenly.
5. Garnish with chopped cilantro leaves, if desired.
Cooking Time: 20 minutes
Summary
Discover the bold flavors of Laos with these 18 authentic recipes! From spicy salads like Larb Moo and Tam Mak Hoong to hearty stews like Or Lam and soups like Khao Piak Sen, there’s something for every taste. Try grilled meats like Ping Gai and Ping Sin Moo, or indulge in sweet treats like Khao Niew. Don’t miss the unique dishes like Sai Oua (herb sausage) and Mok Pa (steamed fish in banana leaves). With these recipes, you’ll be transported to the flavors of Laos!
