Dips ''
Jaew () is a popular type of dipping sauce in Laos. •
Jaew mak khua – made from roasted eggplant. •
Jaew mak len – made from roasted sweet tomatoes. •
Jaew bong – sweet and spicy paste made with roasted chilies, pork skin, galangal and other ingredients. •
Jaew padaek – made from fried
padaek, fish, roast garlic, chilies, lemon grass, and other ingredients.
Appetizers '' sausage with a dipping sauce
Kap kaem () are dishes served as snacks, before the main dish, or with beer. •
Kaipen – fried snack made of fresh water algae, usually served with
jaew bong. •
Khai khuam – stuffed eggs "upside down". •
Khai nug – steamed, boiled egg made by making a hole in the egg to remove the contents and pouring it back in after mixing the yolk with other ingredients. •
Khua pak bong – stir-fried
water spinach. •
Look seen – Laotian beef meatballs. •
Mekong river moss – fried moss from the
Mekong River. •
Miang •
Sai kok – chunky pork sausage. •
Sai oua – grilled pork sausage. •
Seen hang – Laotian beef jerky that is flash-fried beef. •
Seen savanh – thinly sliced beef jerky with sweeter taste and covered with sesame seeds. •
Seen tork •
Som khai pa – pickled fish roe. •
Som moo – pickled pork with pork skin (summer sausages). •
Som pa – pickled fish. •
Som phak kad – pickled greens. •
Som phak kai lum who moo – pickled cabbage with pickled pork ears. •
Yaw – Laotian pork roll. Known as
giò lụa in Vietnam. •
Yaw dip – a type of
spring roll made with rice paper, vermicelli, lettuce, and various fillings including shrimp. It is usually eaten with peanut sauce or Laotian sweet sauce. Known as
gỏi cuốn in Vietnam. •
Yaw jeun – fried
spring roll.
Salads '' green papaya salad
Sarad () is a general name to describe a dish with mixed vegetables, herbs, and spices. Meat salads in Laos are known as
larb or
laap. •
Larb – a spicy Lao minced meat salad made with fermented fish and herbs. Various meats include fish, duck, chicken, pork, and beef, as well as mushrooms. •
Nam tok – a meat-based salad similar to larb. It can also be made into a stew. •
Pon – spicy puree of cooked fish. •
Tam som – an overall term for the following salads made with Lao chili peppers, lime juice, tomatoes, fish sauce/paste, and sugar. Crab paste and shrimp paste are optional. •
Tam khao poon – spicy vermicelli noodles salad. •
Tam mak guh – spicy
plantain salad. •
Tam mak hoong – spicy green papaya salad. •
Tum mak khua – spicy eggplant salad. •
Tam mak taeng – spicy cucumber salad. •
Tam mak thua – spicy green/yardlong bean salad.
Soups and stews Kaeng (; lit. 'soup') •
Ant egg soup – soup made with
ant eggs. •
Kaeng jeut – vegetable and pork soup. •
Kaeng galee – Lao curry. •
Keng no mai or
soup naw mai – a green stew made with bamboo shoots. •
Or – green vegetable stew. •
Or lam – Luang Prabang-style green vegetable stew. •
Tom jeaw pa – spicy fish soup. •
Tom kha gai – a spicy and sour soup made with coconut milk, mushrooms, and chicken. •
Tom padaek – fish stewed in
padaek. •
Tom yum – a spicy and sour soup made with lemongrass and various meats such as beef, chicken, pork, and shrimp or other seafood.
Grilled dishes Ahan ping (; lit. 'grilled food') •
Ping gai – grilled, marinated chicken. •
Ping hua ped – grilled, marinated duck head. It can be considered an appetizer. •
Ping moo – grilled, marinated pork. •
Ping pa – grilled fish mixed with spices and herbs. •
Ping ped – grilled, marinated duck. •
Ping seen – grilled, marinated beef. •
Ping theen gai – grilled, marinated chicken feet. •
Seen dat – Laotian-style barbecue. Traditional meats and vegetables are seared on a dome-shaped griddle.
Steamed dishes Ahan neung (; lit. 'steamed food') •
Mok pa – fish steamed in banana leaf. •
Mok gai – chicken steamed in banana leaf. •
Mok khai •
Mok kai pa •
Ua dok kae •
Titi gai – steak in a banana leaf wrap.
Rice dishes Ahan kap khao (; lit. 'food with rice') are dishes made with rice as the main ingredient. •
Khao khua or
khao phat – Laotian-styled
fried rice. •
Khao niao – steamed glutinous rice, popularly known as "sticky rice". This type of rice is usually kept in a bamboo basket and is shared among all diners. Different ingredients such as coconut milk and red beans can be added to make the rice into a sweet dessert. •
Khao piak khao (lit. 'rice wet rice') – rice porridge. Toppings may contain blood curds, century eggs, fried onions or garlic, and scallions. •
Khao ping or
khao jee – baked sticky rice seasoned with eggs.
Khao chee is also another name for bread. •
Khao jao or
khao neung – steamed white rice. Jasmine rice is generally used. This type of rice is also used as an ingredient for many stir-fried dishes. •
Nam khao – crispy rice salad made with deep-fried rice balls, chunks of fermented pork sausage called
som moo, chopped peanuts, grated coconut, sliced scallions or shallots, mint, cilantro, lime juice, fish sauce, and other ingredients.
Noodles Feu () or
mee (). Noodles are popular dishes in northern and central Laos. These can vary from "wet noodles" served with broth, or "dry noodles" which are typically stir-fried. •
Feu – Laotian-styled
pho, or rice noodle soup. •
Kaeng sen lon – soup made with glass noodles and meatballs. •
Khao piak sen – rice flour noodles in chicken broth. Similar to the Vietnamese dish
bánh canh and the Japanese dish
udon. •
Khao poon – rice vermicelli soup, also known as "Lao
laksa". •
Khua mee – pan-fried rice noodles topped with thinly sliced egg omelette. •
Lard na – stir-fried noodles covered in gravy. •
Mee haeng – wheat noodles with vegetables and meat. •
Mee ka tee – rice vermicelli made in coconut milk. •
Mee nam – wheat noodles in a broth of vegetables and meat. •
Pad Lao – stir-fried noodles mixed with lightly scrambled egg. Similar to
pad thai. •
Pad ki mao – stir-fried broad rice noodles. •
Pad sen lon – stir-fried glass noodles. •
Suki – Laotian-styled
sukiyaki. •
Yum sen lon – tangy salad made with glass noodles.
Breads Bread is originally a French import, but very popular. The most common form is small
baguettes, known as (). •
Khao jee pâté () – baguette stuffed with
pâté and condiments, the Lao version of
bánh mì.
Desserts Khong van (; lit. 'sweet things'). Lao desserts are generally made with the combination of tropical fruits and glutinous rice products. These can vary from types of cakes, to jelly, to drinks, and custards. •
Khao lam – a sweet sticky rice dish made with red beans, coconut, coconut milk, and sugar prepared in bamboo. •
Khao niao mak muang – sticky rice with coconut and mango. •
Khao pard – jelly-like rice cake, unique for its layers. It is usually green from the use of pandan leaves as an ingredient. •
Khao tom – steamed rice wrapped in banana leaf. Various fillings include pork, bananas, and taro. •
Khanom kok – coconut dumpling made on a griddle. It may be topped with green onions. •
Khanom maw kaeng – coconut custard cake. •
Khanom nab () – rice dumpling stuff with sweet coconut. •
Lod xong – a green, worm-like dessert made with rice jelly, coconut milk, and liquefied palm sugar. •
Nam van – a general name for a dessert which can contain tapioca and various fruits including durian, jack fruit, and water chestnuts. •
Sangkaya – custard made with
kabocha, a type of Asian squash. •
Voon – jelly made with coconut milk. ==Drinks==