Sabaidee — Welcome to Laos

Welcome to your guide to discovering Laos

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Sabaidee!

Welcome to your guide to discovering Laos through culture, food, and the stories

of its three beautiful regions — North, Central, and South.

Many foreigners come to Laos curious but unsure where to start.
Sabaidee helps you explore the country the local way:
through traditions, lifestyle, and the dishes that make Laos special.

Here, you’ll learn how each region has its own personality:

🌄 1. Northern Laos: Mountains, Herbs & Comfort Food

Northern Laos is known for its cool weather, green mountains, and herbal cooking.
The flavors are earthy, smoky, and slow-cooked.

Or Lam

A thick Luang Prabang stew with buffalo, eggplants, mushrooms, and sakhaan (spicy wood).

Koy Pa

Fresh fish salad with herbs, lime, roasted rice powder; similar to ceviche but Lao-style.

Jeow Bong

Sweet–spicy chili paste made with buffalo skin; famous in Luang Prabang

Khao Soi Luang Prabang

Rich hand-cut noodle soup with a tomato–minced pork sauce.

Sai Oua

Herb-packed sausage with lemongrass, kaffir lime leaves, and galangal.

Mok Pa

Steamed fish wrapped in banana leaves with herbs and dill.

Ping Kai Luang Prabang Style

Grilled chicken marinated with lemongrass and garlic.

Nam Khao (Northern Crispy Rice Salad)

Crispy rice mixed with herbs, coconut, and fermented pork.

Jeow Mak Len

Fresh tomato chili dip roasted over fire.

Khao Khua

Roasted rice powder added to salads and soups for flavor and aroma.

🏙️ 2. Central Laos: Big Flavors & Local Classics

The central region includes the capital, Vientiane, and has the most popular Lao dishes.
Spicy, fresh, and full of energy.

Laap Moo/Gai

The national dish. Minced meat salad with herbs, lime, and roasted rice.

Tam Mak Hoong

Papaya salad with fish sauce, lime, chili, and tomatoes; bold and spicy.

Khao Piak Sen

Comfort noodle soup with thick rice noodles and chicken or pork.

Khao Jee Pate

Lao-style baguette sandwich with pâté, herbs, and pickled veggies.

Or Pa (Fish Stew)

Fish cooked with herbs, lemongrass, and vegetables.

Jeow Mak Phet

Super spicy chili dip made from roasted bird’s eye chili.

Som Moo

Fermented pork with garlic and rice — eaten with sticky rice.

Khao Pun

Rice noodle curry with coconut and herbs; soft, creamy, and aromatic.

Kaeng Nor Mai (Bamboo Shoot Soup)

A dark bamboo soup with yanang leaf juice and mushrooms.

Mok Gai

Chicken steamed with herbs in banana leaves.

🌴 3. Southern Laos: Rivers, Nature & Coconut Richness

Southern Laos has beautiful waterfalls, islands, and a slower lifestyle.
The food is fresh, coconut-rich

Kaeng Tay

Savory fish curry with eggplants, basil, and lemongrass.

Pa Som (Fermented Fish)

Traditional southern preserved fish, eaten with herbs and sticky rice.

Mok Pla NinSteamed.

tilapia with herbs, chili, and dill in banana leaves.

Ping Pa

Grilled river fish seasoned with salt and lemongrass.

Tam Mak Tua

Papaya salad-style dish made with long beans.

Kaeng Hed

Wild mushroom soup with herbs and a clear broth.

Ping Sin

Grilled beef or pork marinated in garlic, lemongrass, and salt.

Khao Lam Sticky

rice cooked inside bamboo with coconut milk.

Jeow Het

Mushroom chili dip roasted over fire — earthy and smoky.

Khao Kat

(Rice Cracker)Crispy rice cracker snack often eaten with dips or soup.

Why Laos?

Foreigners come to Laos for real culture, warm people, and authentic local food. Each region—North, Central, and South—offers unique traditions and flavors. Lao food connects visitors to daily life, local ingredients, and the true spirit of the country. Simple, honest, and unforgettable — that’s Laos.