Sai oua is a spicy pork sausage infused with an array of aromatic local herbs and spices. Popular in Laos and northern Thailand, the sausage is usually served alongside another regional favorite - sticky rice - to create a contrasting and layered dish.
The sausage is made from ground pork shoulder in a standard natural casing, mixed with some of the most commonly used herbs and spices in Lao cuisine: shallots, lemongrass, chilies, kaffir lime leaves, and garlic. Some recipes also include padaek, which is a special kind of fish sauce made in Laos.
MOST ICONIC Sai oua
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Som tam is a green papaya salad mostly associated with the northeastern part of Thailand (Isaan), though it is often suggested that it first appeared in Laos. Apart from thin strips of green papaya, this salad usually includes roasted peanuts, green beans, tomatoes, and a tangy sauce typically made with garlic, chili peppers, fish sauce, dried shrimps, palm sugar, and lime or tamarind juice.
The varieties are plentiful and can include various additions. The sauce can also appear in many other combinations, and can significantly vary in sweetness and spiciness. Numerous restaurants and street stalls allow the customers to choose the variety they prefer and adjust the ingredients to their preference.
VARIATIONS OF Som Tam
MOST ICONIC Som Tam
View moreLard na is a stir-fried rice noodle dish, popular as local street food in Laos and northern Thailand. The dish is prepared with a rich sauce made with beef, pork, chicken or even tofu. The meat and noodles are accompanied by Chinese broccoli, carrots, mushroom, and chopped garlic.
After the vegetables have simmered in chicken stock, tapioca starch is added to thicken the gravy, along with yellow bean sauce, fish sauce, and soy sauce. The result is a filling and healthy dish that is enjoyed as comfort food, especially in the Chinese communities in Laos.
Nam khao is a crispy Lao salad consisting of deep-fried rice balls that are shredded and mixed with various condiments and toppings. Although it appears in numerous regional varieties, besides rice balls, it mostly employs sour som moo pork, sausages, various herbs, and sliced shallots.
The whole salad is often generously seasoned with a flavorful dressing, then topped with chili peppers and chopped peanuts. This nutritious, time-consuming national favorite is easily available at many food stands and grocery stores throughout the country.
MOST ICONIC Nam khao
Feu is a Lao beef noodle soup, believed to be a variation of the Vietnamese dish phở. It is made by pouring a boiling broth over rice noodles, thin slices of beef, and a variety of fresh local herbs and vegetables. This can include onions, garlic, cilantro, galanga, lemongrass, Thai basil, kaffir lime leaves, and mint.
Feu is generally eaten as a breakfast dish but can be easily found at local street stands during the entire day. Some variations of feu are not served with noodles, but as a stew that is meant to be enjoyed with sticky rice, another local favorite.
MOST ICONIC Feu
Sai kok is a spicy pork sausage that is consumed in Laos and northern Thailand. It is very similar to sai oua, another kind of local sausage, and generally uses the flavoring ingredients that are staples in Lao cuisine - lemongrass, kaffir lime leaves, red chilis, garlic, shallots, and fish sauce.
Some recipes also incorporate dill, galangal, chicken bouillon seasoning, and black pepper. The sausage is then usually left to infuse for a few days (some street vendors will sell it uncooked), and it is then grilled and served alongside sticky rice and spicy dipping sauces.
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