Traditional Vientiane Food
Cuisine is an integral part of any local culture, and no trip to Vientiane is complete without tasting the local food. This directory offers information about the traditional dishes and drinks available in Vientiane to help visitors better understand the local food culture and make an informed decision when trying them.
- Kaipen: fried snack made of fresh water algae, usually served with jaew bong.
- Khai nug: egg dish.
- Laotian sausage: Lao sausage made from coarsely chopped fatty pork, other variants from beef, with rice.
- Miang kham: food wrapped in leaves.
- Pickled fish (Som pa): fish marinated in salt and vinegar.
- Pickled greens (Som phak kad): Asian mustard greens are especially good when pickled.
- Som moo: pickled pork with pork skin (summer sausages).
- Bamboo Soup: soup made from bamboo, rice, mushrooms, fish, eggs and herbs.
- Laotian noodle soup (Khao piak sen): soup made from rice noodles, served usually for breakfast.
- Pho: beef noodle soup.
- Rice vermicelli soup (Khao poon): popular type of spicy Lao rice vermicelli soup.
- Tom yum: hot and sour soup.
- Green papaya salad (Tam mak hoong, ຕໍາຫມາກຫຸ່ງ): salad made with green papaya and many other ingredients.
- Green plantans (bananas) salad (Tam mak guh): salad made of green bananas, onion and bacon, dressed with some vinegar.
- Laap: a type of Laotian and Isan (Northeast Thailand) meat salad.
- Lao Style Cucumber Salad: spicy salad made of cucumber, tomatoes.
- Nam khao: fried rice ball salad and lettuce wraps.
- Som Tam, (ส้มตำ): spicy salad made from shredded unripened papaya.
- Spicy green long/yard beans salad (Tam mak thou): salad with long green beans as the base ingredient.
- Chicken steamed in banana leaf (Mok gai): cut into pieces chicken breast, wrapped in banana leaves and steamed.
- Crab fried rice: fried rice with crab meat.
- Drunken noodles: a stir fried rice noodle dish.
- Fish steamed in banana leaf (Mok pa): fish, rice, herbs, spices wrapped in banana leaf and steamed.
- Fried rice: made from steamed rice stir-fried in a wok with eggs, vegetables and meat.
- Khao chow: steam white rice.
- Lao Beef Jerky (Sien Savanh): beef flank steak, that is thinly sliced in the shape of long strips, dried in the sun and fried.
- Laotian beef meatballs: ground beef meat rolled into a small balls.
- Noodles with Coconut Milk (Mee kati): rice noodles prepared with coconut sauce.
- Or lam: Luang Prabang style green vegetable stew
- Provençal ratatouille: a vegetable stew.
- Spring Rolls (Chun Juan, 春卷): fresh vegetables wrapped in a thin pan-cake and fried.
- Sticky rice (Khao niao): short-grained Asian rice that is especially sticky when cooked.
- Stuffed chicken wings: wings stuffed with mushrooms, meat, etc and fried.
- Coconut ice cream: a creamy ice cream with the pleasant aroma of coconut.
- Khao tom: steamed rice wrapped in banana leaf
- Khanom maw kaeng: coconut custard cake
- Sweet steamed pumpkin: steamed pumpkin, sprinkled with sugar, shredded coconut, sesame seeds, chopped nuts.
- Vun: Laotion Jell-O made with coconut milk
- Baguette: a long thin loaf of French bread.
- Lard na: a Lao-Chinese noodle dish with gravy.
- Kai yang: grilled chicken.
- Coconut juice: clear liquid extracted from young coconuts.
- Green tea: made solely with the leaves of Camellia sinensis.
- Laotian-style ice coffee: black or with condensed milk coffee, served with ice.
- Pakxong coffee: local high quality Laos coffee that grows around the city of Pakxong.
- Sugarcane Juice: the juice extracted from pressed sugarcane.
- Beerlao: local beer made of locally grown jasmine rice, the hops and yeast used are imported from Germany.
- Lao hai: is sato (wine made from starchy glutinous or sticky rice) brewed in earthenware jugs.
- Lao-Lao: Laotian rice whiskey.
- Sweet water: is a synonym for freshwater.
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