Cuisine
Lao recipes
Lao recipes bring the vibrant, herbaceous flavours of Laos to your table through dishes passed down in families who treasure this distinctive Southeast Asian cuisine. These recipes shine when you want something fresh yet deeply savoury, balancing lime, fish sauce, fresh herbs and toasted rice powder in ways that feel both exotic and comforting. Home cooks turn to classics like Laab Moo, the beloved spicy minced pork salad, for gatherings and weeknight meals alike. Every recipe here comes from real family kitchens where these traditional dishes have been lovingly preserved and adapted across generations.
2 recipes preserved by Recipe Filer cooks. Free to read, free to share.
Lao cooking questions
What can I use instead of sticky rice with Lao dishes?
Whilst sticky rice is traditional, jasmine rice works well as an alternative. Serve it steamed rather than sticky. You can also use rice noodles or lettuce cups for laab. The key is having something to balance the bold, spicy flavours of Lao cuisine.
How do I store leftover laab or Lao salads?
Store laab in an airtight container in the fridge for up to 2 days. The herbs will wilt, so it's best eaten fresh. You can refresh leftovers by adding freshly chopped herbs and a squeeze of lime before serving. Avoid freezing as the texture deteriorates significantly.
Where can I find Lao ingredients like padaek and toasted rice powder?
Find padaek (fermented fish sauce) and khao khua (toasted rice powder) at Asian supermarkets, particularly Thai or Vietnamese shops. Online Southeast Asian grocers stock them too. Alternatively, make toasted rice powder by dry-frying jasmine rice until golden, then grinding it finely.
