Lao cuisine is the cuisine of the Lao ethnic group of Laos and Northeast Thailand (Isan). Lao food is distinct from other Southeast Asian cuisines. The staple food of the Lao is sticky rice eaten by hand. Galangal, lemongrass and padaek (Lao fish sauce) are important ingredients. The most famous Lao dish is laap (Lao: ລາບ; sometimes also spelled larb), a spicy mixture of marinated meat and/or fish that is sometimes raw (prepared like ceviche) with a variable combination of herbs, greens, and spices. Another Lao staple dish is a spicy green papaya salad dish known as tam mak hoong (Lao: ຕໍາໝາກຫຸ່ງ) or som tam.
Lao cuisine has many regional variations, according in part to the fresh foods local to each region. A French legacy is also apparent in the capital city, Vientiane, such that baguettes are sold on the street, and French restaurants (often with a naturally Lao, Asian-fusion touch) are common and popular.
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Take a boat over the Mekong River and experience the Golden Triangle, where Thailand, Burma, and Laos intersect. Markets, cuisine and new adventures await ...
