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This collection of 20 Great Laos Recipes brings together traditional favorites such as Shrimp Larb, Nam Khao, Mok Pa, Khao Piak Sen, Tom Khem, and Pra Nuea. Laotian cuisine is known for its fresh herbs, grilled meats, flavorful salads, sticky rice, and a variety of savory and sweet dishes enjoyed throughout the country. The roundup also includes popular sauces, salads, desserts, and snacks that help showcase the wide range of foods commonly found in Laotian home cooking.
Many Laos recipes rely on ingredients such as sticky rice, fish, fresh vegetables, herbs, chilies, coconut, lime, and fermented seasonings. These ingredients are often combined to create dishes that balance savory, sour, sweet, and spicy elements. From hearty noodle soups and fish dishes to refreshing salads and coconut-based desserts, this collection highlights foods that are regularly served at family meals, celebrations, and gatherings across Laos.
Whether you are interested in preparing traditional Laotian dishes or exploring Southeast Asian cuisine, this roundup offers a variety of recipes for different tastes and occasions. The collection includes main courses, side dishes, dipping sauces, soups, salads, and desserts that represent some of the country’s most recognizable foods. Together, these Laos recipes provide an introduction to the ingredients, cooking methods, and dishes that continue to play an important role in Laotian cuisine today.
20 Great Laos Recipes
1
Shrimp Larb
Shrimp Larb is a Lao salad made with cooked shrimp mixed with lime juice, fish sauce, fresh herbs, toasted rice powder, and seasonings. The toasted rice powder is one of the defining ingredients, adding texture and a distinctive flavor to the dish. Fresh herbs such as mint, cilantro, and green onions are commonly included, creating a bright and aromatic combination. Larb is widely considered one of Laos’ most important traditional foods and is prepared with various proteins depending on preference. Shrimp Larb is commonly served with sticky rice and fresh vegetables, making it a popular meal throughout the country.
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2
Sweet Coconut Cakes
Lao Sweet Coconut Cakes are small desserts made with coconut, rice flour, sugar, and other simple ingredients. The cakes are often steamed or cooked in special molds, creating a soft texture with a lightly sweet flavor. Coconut plays an important role in many Southeast Asian desserts, and these cakes highlight its natural richness. They are commonly served as snacks, desserts, or treats during celebrations and family gatherings. Their compact size and straightforward preparation have made them a popular sweet item throughout Laos, where coconut-based recipes remain a valued part of traditional cooking.
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3
Incandescent Salad
Incandescent Salad is a translation sometimes used for a spicy Lao-style salad known for its bold flavors and fresh ingredients. These salads typically combine vegetables, herbs, lime juice, fish sauce, and chili peppers to create a balance of sour, salty, and spicy elements. Fresh herbs such as mint and cilantro are commonly included, while regional variations may feature meat, seafood, or additional vegetables. Salads of this style are often served alongside sticky rice and grilled foods. Their combination of fresh ingredients and vibrant seasonings reflects many of the core flavor principles found in Lao cuisine.
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4
Nam Kao
Nam Kao is a traditional Lao dish made with crispy rice, fermented pork, herbs, peanuts, and seasonings. The rice is formed into balls, fried until crisp, and then broken apart before being mixed with the remaining ingredients. The result is a dish with a distinctive combination of crunchy, fresh, and savory textures. Herbs, lime juice, and chili peppers are often added to enhance the flavor. Nam Kao is commonly served with lettuce leaves, allowing diners to create wraps. It remains one of Laos’ most recognizable dishes and is popular throughout the country.
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5
Mok Pa
Mok Pa is a traditional Lao fish dish in which seasoned fish is wrapped in banana leaves and steamed. The fish is mixed with herbs such as dill, lemongrass, kaffir lime leaves, and green onions before being enclosed in the leaf package. Steaming allows the fish to cook gently while retaining moisture and absorbing the flavors of the herbs. The banana leaves also help contain the natural juices during cooking. Mok Pa is commonly served with sticky rice and is especially popular in areas where freshwater fish is readily available, making it a staple of Lao cuisine.
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6
Jeow Mak Len
Jeow Mak Len is a traditional Lao dipping sauce made from roasted tomatoes, garlic, chili peppers, and herbs that are crushed together into a flavorful condiment. The roasting process adds depth to the tomatoes while the chilies contribute varying levels of heat. Jeow Mak Len is commonly served alongside sticky rice, grilled meats, vegetables, and fish. Like many Lao jeow sauces, it is designed to complement simple foods and add flavor to everyday meals. Its fresh ingredients and straightforward preparation have made it one of the most popular dipping sauces in Lao cuisine.
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7
Laab Diip
Laab Diip is a traditional Lao dish made with finely chopped or minced beef mixed with herbs, spices, toasted rice powder, lime juice, and seasonings. The dish is known for its bold flavors and its close connection to Lao food traditions. Fresh herbs such as mint, cilantro, and green onions are commonly added to create a balance of textures and aromas. Laab Diip is often served with sticky rice and fresh vegetables. It is especially associated with celebrations, gatherings, and important occasions where traditional Lao foods play a central role.
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8
Tom Khem
Tom Khem is a Lao braised pork dish prepared by slowly simmering pork with garlic, soy-based seasonings, sugar, and spices until the meat becomes tender. The cooking process allows the sauce to develop a rich flavor while coating the pork. Hard-boiled eggs are often added to absorb the braising liquid and become part of the finished dish. Tom Khem is commonly served with sticky rice, which complements the savory sauce. Its combination of tender meat and rich broth has made it a popular comfort food in Lao households and family meals.
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9
Khao Piak Sen
Khao Piak Sen is a traditional Lao noodle soup made with handmade rice noodles served in a flavorful broth with chicken, pork, or other proteins. The noodles have a soft, chewy texture that distinguishes them from many other noodle varieties. Aromatics such as garlic, green onions, cilantro, and fried shallots are commonly used as garnishes. The soup is often compared to comfort foods because of its warm broth and filling ingredients. Khao Piak Sen is enjoyed throughout Laos and is frequently served as a breakfast, lunch, or evening meal.
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10
Luang Prabang Salad
Luang Prabang Salad is a fresh vegetable salad associated with the historic city of Luang Prabang. The dish commonly includes lettuce, watercress, cucumbers, tomatoes, herbs, and a dressing made with lime juice and other seasonings. Some versions also include boiled eggs or additional vegetables depending on local preferences. The salad highlights the use of fresh produce and herbs that are important in Lao cooking. It is often served alongside grilled meats, fish, and sticky rice, providing a refreshing contrast to richer dishes commonly found in traditional Lao meals.
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11
Pra Nuea
Pra Nuea is a traditional Lao beef dish made with thinly sliced or grilled beef seasoned with herbs, lime juice, fish sauce, and spices. Fresh ingredients such as mint, cilantro, green onions, and toasted rice powder are often added to create a balance of flavors and textures. The combination of savory, sour, and herbaceous elements reflects many of the defining characteristics of Lao cuisine. Pra Nuea is commonly served with sticky rice and fresh vegetables, making it a popular meal throughout Laos. Its simple preparation allows the flavor of the beef and fresh herbs to remain the focus.
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12
Jeow Mak Keua
Jeow Mak Keua is a traditional Lao eggplant dip made by roasting eggplants and combining them with garlic, chili peppers, herbs, and seasonings. The roasted eggplant develops a soft texture and smoky flavor that forms the base of the dip. The ingredients are mashed together to create a rustic consistency that pairs well with sticky rice, vegetables, grilled meats, and fish. Jeow Mak Keua is one of several popular Lao dipping sauces known as jeow. Its use of simple ingredients and roasted vegetables has made it a staple condiment in many Lao households.
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13
Nam Khao
Nam Khao is a well-known Lao dish made with crispy rice mixed with fermented pork, herbs, peanuts, lime juice, and seasonings. The rice is typically formed into balls, fried until crisp, and then broken apart before being combined with the remaining ingredients. This preparation creates a distinctive texture that combines crunchy rice with fresh herbs and savory components. Nam Khao is often served with lettuce leaves, allowing diners to wrap portions before eating. The dish is widely enjoyed throughout Laos and is considered one of the country’s most recognizable traditional foods.
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14
Laotian Omelette
The Lao Omelette is a simple egg dish prepared with eggs, fish sauce, green onions, herbs, and sometimes vegetables or minced meat. Unlike many Western omelettes, Lao versions are often cooked until lightly crisp on the outside while remaining tender inside. The use of fish sauce provides a savory flavor that is characteristic of many Southeast Asian dishes. Lao Omelettes are commonly served with sticky rice and fresh vegetables and are popular as a quick meal for breakfast, lunch, or dinner. Their straightforward preparation has made them a household staple throughout Laos.
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15
Larb Chicken Mince
Larb Chicken, also known as Chicken Laab, is a traditional Lao salad made with minced chicken mixed with lime juice, fish sauce, toasted rice powder, chili peppers, and fresh herbs. Mint, cilantro, and green onions are commonly added to create a fragrant and flavorful dish. The toasted rice powder contributes texture and is one of the defining ingredients of larb. Chicken Larb is widely regarded as one of Laos’ most important national dishes and is frequently served with sticky rice and fresh vegetables. Its balance of savory, sour, spicy, and herbal flavors makes it a cornerstone of Lao cuisine.
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16
Khao Neow Mamuang
Khao Neow Mamuang is a dessert made with sticky rice and ripe mango, a combination enjoyed throughout parts of Southeast Asia, including Laos. The sticky rice is cooked until tender and mixed with sweetened coconut milk, creating a rich texture that complements the fresh fruit. The mango provides natural sweetness and balances the creamy rice. Additional coconut milk is often drizzled over the top before serving. This dessert is especially popular when mangoes are in season and is commonly enjoyed as a refreshing finish to a meal. Its simple ingredients and contrasting textures contribute to its popularity.
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17
Khao Lod Song
Khao Lod Song is a traditional Lao dessert drink made with green rice-flour noodles served in sweetened coconut milk or syrup. The noodles are known for their soft, chewy texture and distinctive green color, which is often derived from natural ingredients. Ice is commonly added, making the dessert especially refreshing during warm weather. Khao Lod Song is frequently sold by street vendors and dessert shops throughout Laos. The combination of sweet coconut flavors and cool ingredients has made it a popular treat for generations and a common choice during hot afternoons.
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18
Khanom Man Sam Pa Lang
Khanom Man Sam Pa Lang is a dessert made from cassava, a root vegetable widely used throughout Southeast Asia. The cassava is combined with ingredients such as coconut milk and sugar to create a soft, sweet treat. Depending on the preparation, the dessert may be steamed, baked, or cooked until it develops a firm yet tender texture. Coconut adds richness while complementing the natural flavor of the cassava. Khanom Man Sam Pa Lang is commonly served as a snack or dessert and remains a popular example of the many cassava-based sweets found in Lao cuisine.
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19
Khao Nom Kok
Khao Nom Kok is a coconut-based dessert prepared in a special molded pan that creates small round cakes with crisp exteriors and soft centers. The batter typically contains rice flour, coconut milk, and sugar, producing a lightly sweet flavor. As the cakes cook, the outer layer develops a delicate crust while the inside remains creamy. Khao Nom Kok is commonly sold at markets and street food stalls throughout Laos and neighboring countries. Its small size and rich coconut flavor make it a popular snack and dessert enjoyed by people of all ages.
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20
Nam Van Sal Lee
Nam Van Sal Lee translates from Lao as Sweet Corn and Coconut Soup and is a traditional Lao dessert made with sweet corn, coconut milk, sugar, and other simple ingredients. The dessert has a creamy consistency that falls between a soup and a pudding, with the sweet corn providing both texture and natural sweetness. Coconut milk creates a rich base that complements the corn while giving the dish its smooth character. Nam Van Sal Lee is commonly served warm or chilled depending on preference and weather. Its combination of sweet corn and coconut has made it a popular dessert throughout Laos and other parts of Southeast Asia.
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Laurel Rodgers is a recipe collector and co-founder of World Travel Recipes. Since 2014, she and John Rodgers have traveled to 165 of the 195 countries, gathering over 5,000 recipes directly from local cooks, markets, and small restaurants. Laurel participates in cooking classes, works with host families, and documents recipes as they are prepared. She manages recipe organization and ensures each recipe is written so it can be followed in a real home kitchen.
Recipes are gathered in person and written for real-world cooking conditions.
Recipes are gathered in person and written for real-world cooking conditions.
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