When's the last time you had Laotian food? Here are 5 dishes you must try
As a home to classic culinary treats, landlocked Laos is overshadowed by its neighbours, but its cuisine offers many surprises
When people think of amazing food in Southeast Asia, Laos is not likely to be the country that springs to mind. However, this landlocked country has some unique local cuisine that has developed from the ingredients and resources that are available primarily within its borders. Here are five dishes that you can’t find anywhere but Laos – at least, not the authentic versions.
Orlam
A Luang Prabang speciality, orlam is a broth that is often refer to as the “forest soup”. Its ingredients include buffalo skin, vegetables, pork, and most curious of all: chilli wood. Also known as pepper wood, it adds a spicy flavour to the broth. Eating chilli wood is like eating bone marrow, though some often just leave it uneaten. Orlam is eaten with sticky rice, rolled into a ball and dipped in the broth.
Khao Soi
A common noodle dish in Laos, the Laotian khao soi is nothing like the khao soi in Thailand’s Chiang Mai. It is a pork mince and rice noodle dish in a hearty soup, a sort of Asian version of spaghetti ragu. It is served with an abundant helping of vegetables, torn or shredded by hand before being thrown into the bowl to mix.
Buffalo sausage