A simple guide for foreigners exploring Lao cuisine

Lao food is famous for its fresh aroma, bold flavors, and balance of spicy, sour, salty, and herbal notes.
If you’ve tasted Lao dishes and wondered, “What makes this smell so good?” — the secret is the herbs.

Here are 5 essential Lao herbs you’ll see in street food, home cooking, and traditional dishes — plus how each one is used.

1. Lao Basil (Pak I Lao / ຜັກກະເພົາ)

Flavor: Fresh, slightly spicy, strong aroma
Similar to: Thai basil, but stronger and more fragrant

How it’s used:

• Added fresh on top of laap (larb)

• Mixed in noodle soups like Khao Piak Sen

• Served with grilled meats and spicy dips

• Eaten raw in vegetable baskets at restaurants

Foreigners often say: “Why does Lao food taste so refreshing?” — this herb is one reason.

2. Lemongrass (ຕະໄຄ / Takai)

Flavor: Citrusy, bright, woody, fresh

How it’s used:

• The main ingredient in mok pa (steamed fish in banana leaf)

• Pounded into jeow bong and other spice pastes

• Used in soups like Or Lam

• Stuffed inside grilled chicken (ping gai)

Tip: Lao cooking uses both the white stalk (for flavor) and the green parts (for aroma).

3. Dill (ຜິກຊີ / Phak Seen)

Yes — Laos loves dill!
Unlike other Southeast Asian countries, dill is a signature herb in many Lao dishes.

Flavor: Fresh, green, slightly citrusy

How it’s used:

• Essential for the famous Or Lam Luang Prabang

• Often added to fish soups

• Found in vegetable mixes for stews

• Used in countryside home cooking

If you smell dill in your dish, you’re eating true northern Lao cuisine.

4. Kaffir Lime Leaves (ໃບຫມາກຂີ້ຫູ່ດ / Bai Mak Keo)

Flavor: Strong citrus aroma, very fragrant

How it’s used:

• Torn or sliced into curries and soups

• Added to laap for extra freshness

• Used in marinades for grilled meat

• Sometimes added to spicy dipping sauces

Foreigners love this herb because it makes dishes taste clean, bright, and fresh.

5. Mint (ສະລະແນ / Sak Han)

Flavor: Cool, refreshing, herbal

How it’s used:

• A key topping for laap & nam tok

• Served raw with sticky rice and side dishes

• Common in vegetable baskets with grilled meats

• Used in fresh salads and noodle dishes

Mint balances spicy food by adding a cooling contrast — perfect for beginners!

Why These Herbs Matter

In Lao cooking, herbs aren’t just decoration.
They bring:

• Aroma

• Freshness

• Balance

• Digestive benefits

• Traditional identity

These 5 herbs show the heart of Lao cuisine: fresh, natural, and full of character.

Helpful Tips for Foreigners

• If you see fresh herbs served on the side — eat them! They balance flavor.

• Don’t worry if you don’t know the names; Lao people love to explain them.

• If you’re sensitive to strong smells, start with mint and basil firs