Laos food is simple, fresh, and flavorful. The major staple is sticky rice rather than cooked rice. Almost all Lao recipes are prepared using fresh ingredients, including vegetables, poultry, duck, pig, fish, and cattle. A characteristic meal includes Som tum, a spicy green papaya salad, as well as Larb, which is made with chopped chicken, pig, fish, or vegetables mixed with lime juice, garlic, powdered rice, green onions, mint leaves, and chilies.

With a French colonial influence, delectable French pastries and croissants, as well as the local favorites of barbecued pig, beef jerky (Sinh Savan), and meatballs, can be found on most street corners. International food is also popular, and top gourmet restaurants with reasonable prices can be found in most major cities and tourist destinations.

Beer Lao is the preferred lager. Whiskeys, vodkas, and wines are also provided at hotels and restaurants, but be cautious because quality varies. Strong black coffee is consumed with condensed milk, as it is in Vietnam and Cambodia, although it is frequently accompanied with warm water or a mild tea. Fruit juices are widely available and delicious. Fresh fruit juices that have been freshly pulped in front of you are much better. International brand soft drinks imported from Thailand are cheap and widely available.

Safe eating while travelling in Laos

Laos is still a developing country, and as a result, food hygiene regulations differ from what we would anticipate in the West. When eating meat and fish, take extra precautions to ensure that it is well cooked and served sizzling hot. Because the water is unsafe to drink, you should avoid eating anything that may have been washed in it, such as unpeeled fruits, raw vegetables, and salad. Unpasteurized dairy products should be avoided as well.