Lao cuisine

Lao cuisine is the traditional culinary culture of the Lao people, native to Laos and northeastern Thailand. It is distinct from other Southeast Asian cuisines, although it shares some commonalities with neighboring countries.

History

The history of Lao cuisine is intertwined with the cultural and political history of Laos. The country's culinary traditions have been influenced by its geographical location, its agricultural resources, and its interactions with neighboring cultures. The staple food of Lao cuisine is sticky rice, which has been cultivated in the region for thousands of years.

Ingredients

Lao cuisine is known for its use of fresh, flavorful ingredients. These include a variety of herbs and vegetables, such as lemongrass, galangal, mint, and coriander. Meat and fish are also commonly used, often in the form of fermented fish paste or sauce. Chili peppers are a key ingredient, giving many dishes their characteristic heat.

Dishes

Some of the most well-known dishes in Lao cuisine include larb, a type of meat salad, and tam mak hoong, a spicy green papaya salad. Another popular dish is kaeng (Lao curry), which can be made with a variety of meats and vegetables. Khao niao (sticky rice) is a staple food and is often served in a small woven basket called a tip khao.

Eating customs

In traditional Lao meals, dishes are often served family-style, with all dishes placed in the center of the table. Diners use their hands to form small balls of sticky rice, which are then dipped into the other dishes. This communal style of eating is a key part of Lao culture and hospitality.

Influence and spread

Lao cuisine has influenced, and been influenced by, the cuisines of neighboring countries, particularly Thailand, Vietnam, and Cambodia. In recent years, it has gained international recognition and popularity, with Lao restaurants opening in many cities around the world. Template:Asia-cuisine-stub