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Explora los sabores auténticos de Laos en una experiencia gastronómica inolvidable.
Laos is a nation in Southeast Asia crossed by the majestic Mekong River. Famous for its rugged mountains, French colonial architecture, tribal hill settlements and Buddhist monasteries, it is a destination that invites calm and contemplation.
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Lao cuisine is fresh, vibrant and often spicy, with a strong emphasis on the use of fresh herbs such as lemongrass, mint and coriander. Unlike its neighbors, the staple food par excellence is sticky rice (khao niao), which is eaten with the hands. The key flavors are sour (lime), salty (fish sauce), and bitter.
Considered the national dish. It is a salad of minced meat (chicken, pork, beef or fish) seasoned with lime juice, fish sauce, toasted rice powder ('khao khoua') and a generous amount of fresh herbs such as mint and cilantro. It is spicy, sour and very aromatic.
The Laotian version of this Southeast Asian dish is particularly intense. The green papaya is crushed in a mortar with chilies, garlic, lime, and the characteristic and powerful fermented fish sauce ('padaek'), which gives it a stronger and saltier flavor than its Thai counterpart.
Fresh river fish marinated with lemongrass, kaffir lime leaves, chillies and other spices, wrapped in a banana leaf and steamed. The result is an incredibly tender, moist and flavorful fish.
A rustic and very aromatic pork sausage, generously seasoned with lemongrass, galangal, kaffir lime leaves and chillies. It is grilled and often served as an appetizer with sticky rice.
Very different from the famous Chiang Mai version. The Luang Prabang version is a wide rice noodle soup with a clear pork broth, topped with a ragout sauce of minced pork, tomato and fermented soybeans. It is less creamy but very tasty.
A spicy and slightly bitter stew, originally from Luang Prabang. It is made with meat (traditionally buffalo), eggplant, green beans and the secret ingredient, 'sa kan', a woody vine that gives it a spicy and numbing flavour.
More than a beer, it is a national pride and the most popular drink in the country. This rice lager is light, refreshing and the perfect accompaniment to spicy Lao food. You will see their logo everywhere.
Local rice whiskey, a powerful spirit that is home-distilled in many towns. It is very cheap and is part of the local celebrations. It can often be found infused with snakes or insects.
Laos produces excellent coffee, especially on the Bolaven Plateau. It is traditionally served very strong and sweet, with a layer of condensed milk at the bottom of the glass. It can be ordered hot ('hon') or with ice ('yen').
A category of dessert drinks consisting of sweetened coconut milk served over ice with various ingredients such as tapioca, gelatin, or fruits such as lychee or longan. Perfect for a hot day.
Small round cakes made of rice flour and coconut milk, cooked on a special iron griddle. They are slightly crispy on the outside and creamy and soft on the inside. A delicious sweet snack found in the markets.
Although it is famous throughout the region, Laos has a delicious version of this dessert. Sticky rice cooked in sweet coconut milk and served with slices of fresh, ripe mango. It's simple, creamy and heavenly.
An entire pumpkin is emptied, filled with a coconut custard (similar to a custard), and steamed. It is then served in slices, showing the contrast of colors and flavors. It is a visually attractive and delicious dessert.
Small packets of sweet glutinous rice and beans or plantain, wrapped in banana leaves and steamed. They are a popular snack or dessert that can be easily carried along.
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Ver guia completaMore than a beer, it is a national pride and the most popular drink in the country. This rice lager is light, refreshing and the perfect accompaniment to spicy Lao food. You will see their logo everywhere.
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