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Lao cuisine is the cuisine of Laos and Northeast Thailand, which is distinct from other Southeast Asian cuisines. The staple food of the Lao is steamed sticky rice, which is eaten by hand. In fact, the Lao eat more sticky rice than any other people in the world.[1] Sticky rice is considered the essence of what it means to be Lao. It has been said that no matter where they are in the world, sticky rice will always be the glue that holds the Lao communities together; connecting them to their culture and to Laos. Often the Lao will refer to themselves as "luk khao niaow", which can be translated as "children or descendants of sticky rice".
Larb is a type of Lao meat salad that is regarded as the "unofficial" national dish of Laos. It is also eaten in the Isan region, an area of Thailand where the majority of the population is of the Lao ethnicity.
Khao piak sén is a rice noodle soup that is a part of traditional Laotian cuisine. It literally translates to wet rice strands. It is a common comfort food that's great for a cold day.
Nam khao (Lao: ແໝມເຂົ້າ) also known as Lao crispy rice salad, Lao fried rice ball salad, nam kao tod, naem khao thawt, nem khao, "nam khun" or naem khao is a salad from Laos and is made with deep-fried rice balls, chunks of Lao-style fermented pork sausage called som moo, chopped peanuts, grated coconut, sliced scallions or shallots, mint, cilantro, lime juice, fish sauce, and other ingredients. Nam khao is traditionally eaten as a wrap by filling individual leaves (i.e. lettuce) with a spoonful of the tangy Nam khao mixture and then topping it with fresh herbs and dried chili peppers.