Venture into the vibrant world of Lao cuisine, where bold flavors and fresh ingredients create unforgettable meals. From aromatic herb-packed salads to comforting noodle soups, these authentic recipes bring Southeast Asian warmth right to your kitchen. Ready to explore dishes that will become new family favorites? Let’s dive into these 18 flavorful Lao recipes that celebrate tradition and taste.
Larb Moo (Spicy Lao Minced Pork Salad)
Feeling adventurous with your dinner plans? You’re about to discover one of the most addictive salads you’ll ever taste. Larb Moo brings together spicy, tangy, and fresh flavors in a way that will completely change how you think about ground pork.
Ingredients
Ground pork – 1 lb
Jasmine rice – ¼ cup
Lime juice – 3 tbsp
Fish sauce – 2 tbsp
Red pepper flakes – 1 tsp
Shallot – 1 medium, thinly sliced
Mint leaves – ¼ cup
Cilantro – ¼ cup
Green onions – 2, chopped
Lettuce leaves – 1 head
Instructions
1. Place ¼ cup jasmine rice in a dry skillet over medium heat.
2. Toast the rice for 5-7 minutes, shaking the pan frequently, until golden brown and fragrant.
3. Transfer the toasted rice to a spice grinder and pulse until it becomes a coarse powder.
4. Heat a large skillet over medium-high heat and add 1 lb ground pork.
5. Cook the pork for 8-10 minutes, breaking it up with a spoon, until no pink remains.
6. Drain any excess fat from the skillet using a spoon.
7. Add 1 thinly sliced shallot to the cooked pork and stir to combine.
8. Cook the pork and shallot mixture for 2 more minutes until the shallot softens slightly.
9. Remove the skillet from heat and let it cool for 3 minutes.
10. Add 3 tbsp lime juice and 2 tbsp fish sauce to the pork mixture.
11. Sprinkle in 1 tsp red pepper flakes and stir everything together thoroughly.
12. Fold in ¼ cup mint leaves, ¼ cup cilantro, and 2 chopped green onions.
13. Add 2 tbsp of the toasted rice powder and mix until evenly distributed.
14. Arrange lettuce leaves on a serving platter as edible cups.
15. Spoon the pork mixture into the lettuce cups for serving. Crunchy lettuce wraps contrast beautifully with the tender, aromatic pork filling. The toasted rice powder adds an earthy depth that makes this dish truly special—perfect for sharing with friends who appreciate bold Southeast Asian flavors.
Tam Mak Hoong (Lao Green Papaya Salad)
Let’s talk about one of the most addictive salads you’ll ever taste—Tam Mak Hoong, or Lao green papaya salad. You’ll love how the tangy, spicy, and savory flavors come together in this crunchy dish. It’s perfect when you want something fresh and exciting.
Ingredients
Green papaya – 1 medium
Garlic – 2 cloves
Thai chilies – 2
Fish sauce – 2 tbsp
Lime juice – 3 tbsp
Palm sugar – 1 tbsp
Cherry tomatoes – ½ cup
Green beans – ¼ cup
Roasted peanuts – ¼ cup
Instructions
1. Peel the green papaya completely using a vegetable peeler.
2. Shred the papaya into thin strips using a mandoline or sharp knife.
3. Place the shredded papaya in a large mixing bowl.
4. Crush the garlic cloves and Thai chilies in a mortar and pestle until they form a coarse paste.
5. Add the palm sugar to the mortar and grind until dissolved into the paste.
6. Squeeze the lime juice directly into the mortar.
7. Pour in the fish sauce and mix everything thoroughly with the pestle.
8. Halve the cherry tomatoes and add them to the mixing bowl with the papaya.
9. Trim the green beans and cut them into 1-inch pieces before adding to the bowl.
10. Pour the dressing from the mortar over the papaya mixture.
11. Use salad tongs to toss everything together for 1 minute, ensuring even coating.
12. Crush the roasted peanuts lightly with your hands and sprinkle them over the salad.
13. Serve immediately in individual bowls.
Make sure to use a green, unripe papaya for the right crunch—it should feel firm when pressed. Adjust the number of chilies based on your heat preference, but start with two for authentic spice. For the best texture, eat the salad right after tossing to keep everything crisp. The salad delivers a perfect balance of spicy, sour, and sweet with an incredible crunch from the papaya and peanuts. Try it alongside grilled meats or as a standalone lunch for a refreshing kick.
Khao Piak Sen (Lao Chicken Noodle Soup)
Venturing into comforting noodle soups? You’ve got to try this Lao-style chicken noodle soup—it’s like a warm hug in a bowl, with silky homemade noodles and rich broth that’ll have you craving seconds.
Ingredients
Chicken thighs – 1 lb
Water – 8 cups
Salt – 1 tsp
All-purpose flour – 2 cups
Warm water – ¾ cup
Garlic – 3 cloves
Scallions – 3
Fish sauce – 2 tbsp
Instructions
1. Place chicken thighs and 8 cups water in a large pot over high heat.
2. Bring to a boil, then reduce heat to low and simmer for 45 minutes.
3. Remove chicken from broth and shred it with two forks, discarding bones and skin.
4. Return shredded chicken to the broth and stir in 1 tsp salt.
5. Combine 2 cups all-purpose flour and ¾ cup warm water in a bowl, mixing until a shaggy dough forms.
6. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
7. Roll the dough into a thin sheet, about ⅛ inch thick, using a rolling pin.
8. Cut the dough sheet into ¼-inch wide strips to form noodles.
9. Bring the broth back to a boil over high heat.
10. Add the homemade noodles to the boiling broth and cook for 8–10 minutes until tender.
11. Mince 3 cloves garlic and thinly slice 3 scallions while noodles cook.
12. Stir 2 tbsp fish sauce into the soup just before serving.
13. Ladle the soup into bowls and top with minced garlic and sliced scallions.
14. Serve immediately while hot. Perfectly slurpable, the noodles are wonderfully chewy and the broth is deeply savory with a hint of umami from the fish sauce. Try adding a squeeze of lime or a sprinkle of fresh cilantro for a bright, zesty twist.
Or Lam (Lao Herb Stew with Meat and Vegetables)
Or Lam is that cozy, herb-filled stew you didn’t know you were missing. Once you try this Lao specialty, you’ll be hooked on its unique blend of earthy flavors and tender textures.
Ingredients
Pork shoulder – 1 lb
Water – 4 cups
Lemongrass – 2 stalks
Galangal – 1 inch piece
Kaffir lime leaves – 6
Thai eggplant – 2
Green beans – 1 cup
Salt – 1 tsp
Instructions
1. Cut the pork shoulder into 1-inch cubes.
2. Place the pork cubes in a large pot.
3. Add 4 cups of water to the pot.
4. Bruise the lemongrass stalks with the back of your knife to release their oils.
5. Cut the bruised lemongrass into 2-inch pieces.
6. Thinly slice the galangal.
7. Add the lemongrass, galangal, and kaffir lime leaves to the pot.
8. Bring the mixture to a boil over high heat.
9. Reduce heat to low and simmer for 45 minutes.
10. While the stew simmers, quarter the Thai eggplants.
11. Trim the green beans and cut them into 2-inch pieces.
12. After 45 minutes, add the quartered eggplants and green beans to the pot.
13. Stir in 1 teaspoon of salt.
14. Continue simmering for another 15 minutes until the vegetables are tender but not mushy.
15. Remove the pot from heat.
16. Let the stew rest for 5 minutes before serving.
The tender pork practically melts in your mouth while the herbs create this incredible aromatic broth that’s both earthy and bright. Serve it over jasmine rice to soak up every last drop, or enjoy it as a comforting bowl on its own – either way, those complex flavors will have you coming back for seconds.
Ping Gai (Lao Grilled Chicken)
Haven’t you been craving something smoky, savory, and incredibly easy to make? Ping Gai is a Lao grilled chicken that delivers big flavor with minimal effort. You’ll love how the simple marinade transforms into something magical on the grill.
Ingredients
Chicken thighs – 1.5 lbs
Soy sauce – ¼ cup
Brown sugar – 2 tbsp
Garlic – 3 cloves
Black pepper – 1 tsp
Instructions
1. Mince 3 cloves of garlic finely.
2. Combine ¼ cup soy sauce, 2 tbsp brown sugar, minced garlic, and 1 tsp black pepper in a bowl.
3. Place 1.5 lbs chicken thighs in a resealable plastic bag.
4. Pour the marinade over the chicken in the bag.
5. Press out all air and seal the bag completely.
6. Massage the marinade into the chicken through the bag for 30 seconds.
7. Refrigerate the marinating chicken for at least 4 hours (tip: marinating overnight gives deeper flavor).
8. Preheat your grill to medium-high heat (400°F).
9. Remove chicken from marinade and let excess drip off.
10. Place chicken thighs skin-side down on the hot grill.
11. Grill for 6-8 minutes until you see good grill marks.
12. Flip chicken thighs using tongs.
13. Grill for another 6-8 minutes on the second side (tip: don’t press down on the chicken—it squeezes out juices).
14. Check internal temperature with a meat thermometer—it should read 165°F.
15. Move chicken to a clean plate (tip: let it rest for 5 minutes before cutting to keep it juicy).
16. Slice chicken against the grain into strips.
Mouthwatering doesn’t even begin to describe this chicken—the edges get beautifully caramelized while the inside stays incredibly juicy. That sweet-salty glaze creates the perfect sticky crust that’ll have you licking your fingers. Try serving it over jasmine rice with a squeeze of lime, or chop it up for the most incredible chicken salad you’ve ever tasted.
Sai Oua (Lao Herb Sausage)
Zesty and packed with flavor, Sai Oua is the Lao herb sausage that will transform your grilling game. You’ll love how these aromatic links bring Southeast Asian street food vibes right to your backyard. They’re surprisingly simple to make once you get the hang of stuffing the casings.
Ingredients
Ground pork – 1 lb
Lemongrass – 2 stalks
Shallots – ¼ cup
Garlic – 2 cloves
Fish sauce – 1 tbsp
Salt – 1 tsp
Sausage casings – 10 feet
Vegetable oil – 1 tbsp
Instructions
1. Finely chop the lemongrass, shallots, and garlic until they form a coarse paste.
2. Combine the ground pork with the lemongrass paste in a large bowl.
3. Add the fish sauce and salt to the pork mixture.
4. Mix everything thoroughly with your hands for 2 minutes until well combined.
5. Rinse the sausage casings under cold running water for 1 minute to remove any salt.
6. Slide one end of a casing onto your sausage stuffer nozzle.
7. Fill the stuffer with the pork mixture.
8. Slowly crank the stuffer while guiding the casing with your other hand.
9. Twist the filled casing into 4-inch links every 4 inches of sausage.
10. Prick each sausage 3-4 times with a needle to prevent bursting.
11. Heat your grill to 375°F.
12. Brush the grill grates lightly with vegetable oil.
13. Place the sausages on the grill, leaving 1 inch between each link.
14. Grill for 8 minutes, then flip each sausage.
15. Grill for another 7 minutes until the internal temperature reaches 160°F.
16. Remove the sausages from the grill and let them rest for 5 minutes before serving. Fresh off the grill, these sausages have a satisfying snap to their casings and release incredible herbal aromas when you bite into them. The lemongrass really shines through, making them perfect sliced over sticky rice or chopped into a fresh papaya salad for extra texture contrast.
Khao Niew (Sticky Rice)
Tired of boring side dishes? You’ve got to try Khao Niew, or sticky rice—it’s the chewy, slightly sweet rice that makes Thai food so addictive. It’s surprisingly easy to make at home, and once you get the hang of it, you’ll want it with everything. Let’s get cooking!
Ingredients
Sticky rice – 1 cup
Water – 1 ¼ cups
Instructions
1. Rinse 1 cup of sticky rice under cold running water in a fine-mesh strainer until the water runs clear.
2. Transfer the rinsed rice to a medium bowl and cover it with 1 ¼ cups of cold water.
3. Soak the rice for at least 4 hours or up to overnight at room temperature.
4. Drain the soaked rice completely using the strainer, shaking off any excess water.
5. Line a bamboo steamer basket with cheesecloth or a clean kitchen towel.
6. Spread the drained rice evenly over the cloth in the steamer basket.
7. Fill a pot or wok with 2 inches of water and bring it to a rolling boil over high heat.
8. Place the steamer basket over the boiling water, making sure the bottom doesn’t touch the water.
9. Cover the steamer with its lid and steam the rice for 20 minutes over high heat.
10. Flip the rice over in the steamer using a spatula to ensure even cooking.
11. Steam for another 5–10 minutes until the grains are fully translucent and tender.
12. Transfer the steamed rice to a clean bowl and let it rest uncovered for 2 minutes.
13. Fluff the rice gently with a fork or your fingers to separate the grains.
Here’s the best part: that soft, chewy texture pairs perfectly with spicy curries or grilled meats. Try shaping it into small balls to dip in sauces, or enjoy it warm with ripe mango for a sweet treat—it’s totally versatile!
Jaew Mak Len (Lao Tomato Dipping Sauce)
Did you know that one of the most addictive Lao sauces takes just minutes to make? Jaew Mak Len is that perfect balance of tangy, spicy, and savory that you’ll want to put on everything. It’s seriously the secret weapon your weeknight dinners have been missing.
Ingredients
Tomatoes – 2 medium
Garlic – 3 cloves
Fish sauce – 2 tbsp
Lime juice – 1 tbsp
Chili flakes – 1 tsp
Instructions
1. Place 2 medium tomatoes directly on your gas stove burner over medium-high heat.
2. Char the tomatoes for 5-7 minutes, turning occasionally with tongs until the skins are blackened and blistered all over.
3. Transfer the charred tomatoes to a bowl and let them cool for 5 minutes until you can handle them comfortably.
4. Peel off the blackened tomato skins completely and discard them.
5. Roughly chop the peeled tomatoes and place them in a mortar.
6. Add 3 peeled garlic cloves to the mortar with the tomatoes.
7. Use the pestle to pound and grind the mixture for 2-3 minutes until it forms a coarse, chunky paste.
8. Stir in 2 tablespoons of fish sauce until fully incorporated.
9. Mix in 1 tablespoon of fresh lime juice.
10. Add 1 teaspoon of chili flakes and stir everything together thoroughly.
11. Let the sauce sit for 10 minutes to allow the flavors to meld together.
Just made this and the smoky char from the tomatoes gives it such incredible depth. The texture is wonderfully chunky and rustic, perfect for dipping grilled meats or even drizzling over rice. Try it with crispy pork belly—you won’t regret it!
Mok Pa (Steamed Fish in Banana Leaves)
Haven’t you been craving something different for dinner? This Laotian steamed fish wrapped in banana leaves is surprisingly easy to make at home. You’ll love how the fragrant steam cooks the fish perfectly while keeping all the flavors locked in.
Ingredients
White fish fillets – 1 lb
Banana leaves – 4 large pieces
Lemongrass – 2 stalks
Garlic – 3 cloves
Shallot – 1 medium
Fish sauce – 2 tbsp
Lime juice – 1 tbsp
Salt – ½ tsp
Instructions
1. Cut banana leaves into 8×8 inch squares using kitchen scissors.
2. Briefly pass each banana leaf square over a gas flame for 10 seconds to make them pliable.
3. Thinly slice lemongrass, garlic, and shallot.
4. Combine sliced lemongrass, garlic, shallot, fish sauce, lime juice, and salt in a bowl.
5. Cut fish fillets into 2-inch pieces.
6. Place one fish piece in the center of each banana leaf square.
7. Spoon the seasoning mixture evenly over each fish piece.
8. Fold banana leaves over fish to create tight packets, tucking ends underneath.
9. Arrange packets in a single layer in a steamer basket.
10. Steam over boiling water for 15 minutes at 212°F.
11. Check doneness by inserting a fork into the thickest part of the fish – it should flake easily.
12. Carefully open one packet to verify the fish is opaque throughout.
Serve these fragrant packets right in their banana leaf wrappers for a fun presentation. The fish turns out incredibly moist and tender with a delicate herbal aroma. Try pairing it with jasmine rice to soak up all the delicious juices.
Khao Poon (Lao Spicy Noodle Soup)
Wondering what to make for dinner tonight? You should try Khao Poon, a Lao spicy noodle soup that’s both comforting and exciting. It’s got that perfect balance of rich broth, tender noodles, and just the right kick of heat to warm you up from the inside out.
Ingredients
Rice vermicelli noodles – 8 oz
Chicken thighs – 1 lb
Chicken broth – 6 cups
Red curry paste – 3 tbsp
Coconut milk – 1 can (13.5 oz)
Fish sauce – 2 tbsp
Lime – 1
Bean sprouts – 1 cup
Fresh cilantro – ¼ cup
Instructions
1. Place chicken thighs in a large pot.
2. Pour 6 cups of chicken broth over the chicken.
3. Bring the broth to a boil over high heat.
4. Reduce heat to medium-low and simmer for 25 minutes.
5. Remove chicken from broth and set aside to cool.
6. Shred the chicken into bite-sized pieces using two forks.
7. Heat a separate pan over medium heat.
8. Add 3 tablespoons of red curry paste to the pan.
9. Toast the curry paste for 2 minutes, stirring constantly until fragrant.
10. Pour 1 can of coconut milk into the pan with the curry paste.
11. Whisk the coconut milk and curry paste together until smooth.
12. Simmer the coconut-curry mixture for 5 minutes.
13. Pour the coconut-curry mixture into the chicken broth.
14. Stir in 2 tablespoons of fish sauce.
15. Bring the soup back to a simmer over medium heat.
16. Cook 8 ounces of rice vermicelli noodles according to package directions.
17. Drain the cooked noodles and divide among serving bowls.
18. Top each bowl with shredded chicken.
19. Ladle the hot broth over the noodles and chicken.
20. Squeeze juice from 1 lime evenly over the bowls.
21. Garnish each bowl with 1 cup of bean sprouts and ¼ cup of fresh cilantro.
Zesty lime juice brightens the rich coconut broth, while the bean sprouts add a satisfying crunch. For a fun twist, serve it with extra lime wedges and let everyone customize their bowl with more fish sauce or fresh herbs.
Yam Naem (Lao Fermented Pork Salad)
You’ve probably never had a salad quite like this—Yam Naem is a bold, tangy Lao dish that’s packed with fermented pork, fresh herbs, and a zesty kick. It’s the kind of meal that wakes up your taste buds and feels surprisingly light, even with all that flavor. If you’re looking to try something new and exciting, this is it.
Ingredients
- Fermented pork sausage – 8 oz
- Shallots – 2, thinly sliced
- Fresh mint leaves – ½ cup
- Cilantro – ¼ cup, chopped
- Lime juice – 3 tbsp
- Fish sauce – 2 tbsp
- Chili flakes – 1 tsp
- Roasted rice powder – 2 tbsp
Instructions
- Place the fermented pork sausage in a medium bowl.
- Use your hands to break the sausage into small, bite-sized pieces, about ½-inch chunks.
- Add the thinly sliced shallots to the bowl.
- Tear the fresh mint leaves by hand and add them to the mixture.
- Sprinkle in the chopped cilantro.
- Pour the lime juice evenly over the ingredients.
- Drizzle the fish sauce into the bowl.
- Add the chili flakes for heat.
- Sprinkle the roasted rice powder over everything.
- Use tongs or two large spoons to gently toss the salad until all ingredients are well combined. Tip: Avoid overmixing to keep the herbs from bruising.
- Let the salad sit at room temperature for 10 minutes to allow the flavors to meld. Tip: This resting time helps the pork soften slightly and absorb the dressing.
- Serve immediately on a plate or in a shallow bowl. Tip: For extra crunch, pair it with fresh cabbage leaves or sticky rice on the side.
Oh, the final dish is a vibrant mix of textures—chewy pork, crisp herbs, and that nutty crunch from the rice powder. It’s salty, sour, and a little spicy, perfect for scooping up with lettuce cups or enjoying as a refreshing main. Once you try it, you’ll see why it’s a staple in Lao cuisine.
Pad Lao (Lao Stir-Fried Noodles)
Just when you think you’ve tried every noodle dish, Pad Lao comes along to shake things up. This Lao stir-fried noodle dish brings together chewy rice noodles, savory sauce, and fresh herbs in one satisfying skillet meal that’s perfect for busy weeknights.
Ingredients
Rice noodles – 8 oz
Vegetable oil – 2 tbsp
Garlic – 3 cloves, minced
Chicken breast – 1 lb, sliced thin
Eggs – 2
Soy sauce – 3 tbsp
Fish sauce – 1 tbsp
Brown sugar – 1 tbsp
Lime – 1
Bean sprouts – 1 cup
Green onions – 3, chopped
Instructions
1. Soak rice noodles in warm water for 20 minutes until pliable but still firm.
2. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
3. Add minced garlic and stir-fry for 30 seconds until fragrant.
4. Add sliced chicken breast and cook for 4-5 minutes until no longer pink.
5. Push chicken to one side and crack eggs into the empty space.
6. Scramble eggs for 1 minute until softly set.
7. Drain soaked noodles and add to the wok.
8. Pour in soy sauce, fish sauce, and brown sugar.
9. Toss everything together and stir-fry for 3-4 minutes until noodles are tender.
10. Squeeze lime juice over the noodles and toss to combine.
11. Add bean sprouts and green onions, cooking for 1 more minute.
12. Remove from heat and serve immediately.
Each bite delivers that perfect chewy noodle texture with savory-sweet sauce clinging to every strand. The fresh bean sprouts add a satisfying crunch while the lime brightens everything up. Try serving it family-style with extra lime wedges for squeezing at the table—it makes for such a fun, interactive meal that everyone can customize to their taste.
Khao Jee (Lao Grilled Sticky Rice Balls)
Ever had that craving for something warm, chewy, and just a little bit sweet? Khao jee are these incredible Lao grilled sticky rice balls that hit all the right spots. They’re like little pockets of comfort food you can make right at home.
Ingredients
Sticky rice – 2 cups
Water – 2 cups
Salt – ½ tsp
Sugar – 2 tbsp
Instructions
1. Rinse 2 cups of sticky rice under cold running water until the water runs clear.
2. Soak the rinsed rice in 2 cups of water for at least 4 hours or overnight.
3. Drain the soaked rice completely using a fine-mesh strainer.
4. Steam the rice in a bamboo steamer over boiling water for 25 minutes.
5. Transfer the hot steamed rice to a large bowl.
6. Sprinkle ½ tsp salt and 2 tbsp sugar evenly over the rice.
7. Mix the rice with a wooden spoon while still hot until the seasonings are fully incorporated.
8. Wet your hands with cold water to prevent sticking.
9. Shape the rice into 8 equal-sized balls, about the size of a lime.
10. Preheat your grill to medium-high heat (400°F).
11. Lightly oil the grill grates with a paper towel dipped in vegetable oil.
12. Place the rice balls directly on the grill grates.
13. Grill for 3-4 minutes until golden grill marks appear on the bottom.
14. Flip the balls using tongs and grill another 3-4 minutes until marked on all sides.
15. Remove from grill when the exterior is lightly crispy and golden brown.
Very few things beat the contrast of that slightly crisp exterior giving way to the soft, chewy center. These sticky rice balls have this wonderful subtle sweetness that makes them perfect as is, but try dipping them in sweetened condensed milk for an extra treat. They’re fantastic fresh off the grill when that warm, comforting texture is at its absolute best.
Gaeng Nor Mai (Lao Bamboo Shoot Curry)
Tired of the same old curry routine? This Lao bamboo shoot curry brings incredible depth with minimal effort. You’re going to love how the tangy, earthy flavors come together in this comforting one-pot wonder.
Ingredients
Bamboo shoots – 2 cups
Chicken thighs – 1 lb
Coconut milk – 1 can (13.5 oz)
Red curry paste – 3 tbsp
Fish sauce – 2 tbsp
Palm sugar – 1 tbsp
Kaffir lime leaves – 4
Thai basil – ¼ cup
Instructions
1. Cut 1 lb chicken thighs into 1-inch pieces.
2. Heat a large pot over medium-high heat for 2 minutes.
3. Add 3 tbsp red curry paste and cook for 1 minute, stirring constantly until fragrant.
4. Pour in ½ can coconut milk and stir for 2 minutes until oil separates and floats to the surface.
5. Add chicken pieces and cook for 5 minutes, stirring occasionally until no longer pink.
6. Tip: Use the thick cream from the top of the coconut milk can for richer flavor.
7. Add remaining coconut milk, 2 cups bamboo shoots, 2 tbsp fish sauce, and 1 tbsp palm sugar.
8. Bring to a boil, then reduce heat to low.
9. Tear 4 kaffir lime leaves and add to the pot.
10. Simmer uncovered for 25 minutes, stirring every 5 minutes.
11. Tip: Don’t skip tearing the lime leaves—it releases more essential oils.
12. Stir in ¼ cup Thai basil and cook for 1 more minute.
13. Tip: Taste and adjust seasoning now—add more fish sauce for saltiness or palm sugar for sweetness.
14. Remove from heat and let rest for 5 minutes before serving.
Zesty and slightly funky, this curry has a wonderful balance of tangy bamboo shoots against the rich coconut base. The chicken becomes incredibly tender after simmering in that aromatic broth. Serve it over jasmine rice or with sticky rice for dipping—either way, you’ll want to scoop up every last bit of that flavorful sauce.
Som Moo (Lao Fermented Pork with Rice)
Craving something adventurous for your next snack? You’ve got to try Som Moo, a tangy Lao fermented pork that’s surprisingly easy to make at home. It’s like a flavor-packed project for your fridge that pays off big time with its unique sour kick.
Ingredients
Pork shoulder – 1 lb
Cooked jasmine rice – ½ cup
Garlic – 3 cloves
Salt – 1 tbsp
Instructions
- Cut the pork shoulder into ½-inch cubes using a sharp knife.
- Mince the garlic cloves finely with a chef’s knife.
- Combine the pork cubes, minced garlic, and salt in a large mixing bowl.
- Massage the mixture with your hands for 2 minutes until the pork becomes slightly sticky.
- Add the cooked jasmine rice to the pork mixture.
- Mix thoroughly by hand until the rice is evenly distributed throughout the pork.
- Pack the mixture tightly into a clean 1-quart glass jar, pressing down to remove air pockets.
- Leave 1 inch of space at the top of the jar for expansion.
- Seal the jar tightly with its lid.
- Place the jar in a dark cupboard where the temperature stays between 65-75°F.
- Ferment for 3 days, then check for a tangy aroma and slight bubbling.
- Continue fermenting for 2-4 more days until the pork develops a pronounced sour flavor.
- Transfer the fermented pork to the refrigerator where it will keep for up to 2 weeks.
You’ll love the firm yet tender texture and that bold sourness that develops during fermentation. Try it sliced thin with sticky rice and fresh herbs, or pan-fry it until crispy for an incredible twist on breakfast pork.
Ping Sin Moo (Lao Grilled Pork Skewers)
Now, imagine this: you’re at a backyard barbecue, but instead of the usual burgers, you’ve got these incredible Lao-style grilled pork skewers. They’re called Ping Sin Moo, and they bring this amazing sweet-savory flavor that’ll have everyone asking for your secret.
Ingredients
Pork shoulder – 1 lb
Soy sauce – ¼ cup
Brown sugar – 2 tbsp
Garlic – 3 cloves
Vegetable oil – 1 tbsp
Instructions
1. Cut the pork shoulder into 1-inch cubes.
2. Mince the garlic cloves finely.
3. Combine the soy sauce, brown sugar, and minced garlic in a bowl.
4. Add the pork cubes to the marinade and toss to coat evenly.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
6. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
7. Thread 4-5 marinated pork cubes onto each skewer.
8. Preheat your grill to 400°F.
9. Brush the grill grates with vegetable oil.
10. Place the skewers on the hot grill.
11. Grill for 4 minutes, then flip the skewers.
12. Grill for another 4 minutes until the pork reaches 145°F internally.
13. Check for doneness by cutting into one piece – it should be white throughout with no pink.
14. Remove the skewers from the grill and let them rest for 3 minutes.
15. Serve immediately while hot.
Mouthwatering doesn’t even begin to describe these skewers – the edges get beautifully caramelized while the inside stays incredibly juicy. That sweet-savory glaze creates this addictive sticky coating that pairs perfectly with the smoky char from the grill. Try serving them over jasmine rice with a squeeze of fresh lime, or chop them up for an amazing lettuce wrap filling that’ll make your regular taco night feel brand new.
Khao Poon Nam Jeow (Lao Noodle Soup with Fermented Soybean)
Just imagine a steaming bowl of aromatic broth that wraps you in comfort from the very first sip. Khao Poon Nam Jeow is that magical Lao noodle soup where fermented soybean paste creates a rich, umami-packed base you’ll crave on chilly days. It’s surprisingly simple to make at home once you gather your key ingredients.
Ingredients
Rice noodles – 8 oz
Chicken broth – 6 cups
Fermented soybean paste – ¼ cup
Garlic – 3 cloves
Shallot – 1 medium
Lime – 1
Fish sauce – 2 tbsp
Sugar – 1 tsp
Vegetable oil – 1 tbsp
Ground pork – ½ lb
Instructions
1. Soak rice noodles in warm water for 20 minutes until pliable but not fully soft.
2. Mince garlic and shallot finely until they form a uniform paste.
3. Heat vegetable oil in a large pot over medium heat until shimmering.
4. Sauté garlic-shallot mixture for 2 minutes until fragrant and golden.
5. Add ground pork and cook for 5 minutes, breaking it up with a spoon until no pink remains.
6. Stir in fermented soybean paste and cook for 1 minute to bloom its flavor.
7. Pour in chicken broth and bring to a boil over high heat.
8. Reduce heat to low and simmer uncovered for 15 minutes to develop depth.
9. Add fish sauce and sugar, stirring until completely dissolved.
10. Drain soaked noodles and divide among 4 serving bowls.
11. Ladle hot broth and pork mixture over noodles in each bowl.
12. Squeeze fresh lime juice over each serving right before eating.
The broth should be richly savory with a subtle tang from the fermented beans, while the noodles remain pleasantly chewy. Try topping it with fresh bean sprouts and mint leaves for extra crunch and brightness, or add a spoonful of chili paste if you like some heat.
Nam Khao (Lao Crispy Rice Salad)
Tired of the same old salads? This Lao crispy rice salad brings incredible texture and flavor to your table. You’ll love the crunch of fried rice balls mixed with fresh herbs and tangy dressing.
Ingredients
Cooked jasmine rice – 2 cups
Red curry paste – 2 tbsp
Fish sauce – 3 tbsp
Lime juice – 2 tbsp
Sugar – 1 tsp
Vegetable oil – 2 cups
Shallots – ½ cup, thinly sliced
Cilantro – ¼ cup, chopped
Mint – 2 tbsp, chopped
Instructions
1. Combine 2 cups cooked jasmine rice with 2 tablespoons red curry paste in a medium bowl.
2. Mix thoroughly until the rice turns evenly orange from the curry paste.
3. Form the rice mixture into 1-inch balls using your hands, pressing firmly to compact them.
4. Heat 2 cups vegetable oil in a deep pot to 350°F, using a thermometer to check the temperature.
5. Fry rice balls in batches for 3-4 minutes until golden brown and crispy, turning occasionally with a slotted spoon.
6. Remove fried rice balls and drain on paper towels to absorb excess oil.
7. Let the rice balls cool completely for 10 minutes until safe to handle.
8. Break the cooled rice balls into small, bite-sized chunks using your hands.
9. Whisk together 3 tablespoons fish sauce, 2 tablespoons lime juice, and 1 teaspoon sugar in a large bowl.
10. Add ½ cup thinly sliced shallots to the dressing and let marinate for 2 minutes to soften slightly.
11. Add the broken rice pieces to the bowl with dressing and shallots.
12. Toss gently to coat all rice pieces evenly with the dressing.
13. Add ¼ cup chopped cilantro and 2 tablespoons chopped mint to the bowl.
14. Toss everything together one final time until well combined.
Every bite delivers that amazing contrast between crispy rice and fresh herbs. The tangy dressing really makes the flavors pop. Try serving it in lettuce cups for a fun, handheld meal that’s perfect for sharing.
Summary
Zesty, vibrant, and deeply satisfying—these 18 authentic Lao recipes bring incredible Southeast Asian flavors right to your kitchen. We hope you feel inspired to cook, share, and savor these dishes. Try a recipe, leave a comment with your favorite, and don’t forget to pin this article on Pinterest to keep these delicious ideas handy. Happy cooking!
