Laos cuisine is the national cuisine of Laos, a landlocked country in Southeast Asia. It is characterized by the use of sticky rice, which is eaten with various dishes made of meat, fish, vegetables, herbs and spices. Laos cuisine has many regional variations and influences from neighboring countries, such as Thailand, Vietnam and China. Some of the most popular and distinctive dishes of Laos cuisine are larb, a spicy salad of minced meat or fish with herbs and chilies; tam mak hoong, a green papaya salad with lime juice, fish sauce and peanuts; and kaeng, a soup or curry with coconut milk, galangal, lemongrass and other ingredients. Laos cuisine also reflects the French colonial legacy, with baguettes, croissants and pâté being common breakfast items. Laos cuisine is simple but flavorful, relying on fresh and local ingredients and traditional methods of cooking and fermentation.

1, North Laos:

The cuisine of North Laos is influenced by the geography, climate, and culture of the region. The northern part of Laos is mountainous and landlocked, with a cooler climate than the south. The cuisine reflects the availability of local ingredients, such as rice, vegetables, herbs, fish, and game. The cuisine also reflects the diversity of ethnic groups in the region, such as the Lao Loum, Lao Theung, Lao Sung, Hmong, Khmu, and Tai Dam.

One of the most distinctive features of the cuisine of North Laos is the use of sticky rice (khao niao), which is eaten with almost every meal. Sticky rice is steamed in a bamboo basket and formed into balls or clumps that are dipped into sauces or curries. Sticky rice is also used to make desserts, such as khao tom (sticky rice cooked with coconut milk and sugar) and khao niao mamuang (sticky rice with mango).

Another characteristic of the cuisine of North Laos is the use of fresh herbs and spices, such as lemongrass, galangal, ginger, garlic, chili, mint, cilantro, dill, and makrut lime leaves. These herbs and spices add flavor and aroma to dishes such as laap (a salad of minced meat or fish mixed with herbs, chili, and lime juice), tam som (a spicy green papaya salad), and kaeng (a soup or curry). Some dishes also use fermented fish sauce (paa daek) or shrimp paste (kapi) to add saltiness and umami.

The cuisine of North Laos also features a variety of meats and fish from the local rivers and forests. Fish is often grilled, steamed, or fried and served with dipping sauces or herbs. Some common fish dishes are mok pa (fish steamed in banana leaves with herbs), ping pa (grilled fish), and aw pa (fish soup). Meat is often marinated or seasoned with herbs and spices before being grilled or fried. Some common meat dishes are ping sin (grilled beef), sai oua (pork sausage), and aw lam (a thick stew of meat and vegetables).

The cuisine of North Laos is rich in flavors, colors, and textures. It showcases the diversity and creativity of the people who live in this region. It is a cuisine that can be enjoyed by anyone who appreciates fresh and natural ingredients cooked with care and skill.

2,Central Laos:

The cuisine of Central Laos is influenced by the Mekong River, which provides abundant fish and other aquatic animals for consumption. The cuisine also reflects the diversity of ethnic groups in the region, such as the Khmu, Tai Dam, and Hmong. Some of the common dishes in Central Laos are:

- Khao piak sen: A thick rice noodle soup with chicken, pork, or beef broth, garnished with fried garlic, cilantro, green onions, and lime juice. The noodles are made fresh daily by kneading rice flour with water and boiling them in broth.

- Mok pa: A dish of fish steamed in banana leaves with herbs and spices, such as lemongrass, galangal, kaffir lime leaves, dill, and chili. The fish is usually tilapia, catfish, or snakehead fish from the Mekong River.
- Or lam: A stew of meat, vegetables, and herbs cooked in a clay pot over charcoal. The meat can be buffalo, beef, pork, chicken, or game, and the vegetables include eggplant, pumpkin, bamboo shoots, mushrooms, and beans. The herbs include basil, mint, dill, lemongrass, and sakhan, a woody vine that gives the dish a numbing sensation.
- Tam mak hoong: A spicy salad of shredded green papaya mixed with cherry tomatoes, long beans, peanuts, dried shrimp, garlic, lime juice, fish sauce, and chili. The salad is pounded with a mortar and pestle to release the flavors and juices.
- Khao niao: Sticky rice that is steamed in a bamboo basket and eaten with the fingers. Sticky rice is the staple food of Laos and is served with every meal. It can be dipped in sauces or eaten with other dishes.

The cuisine of Central Laos is simple but flavorful, using fresh ingredients and herbs to create dishes that are satisfying and healthy. The cuisine also reflects the culture and history of the region, which has been shaped by migration, trade, and colonization.

3, South Laos:

The cuisine of South Laos is influenced by its geography, culture, and history. The region borders Cambodia, Thailand, and Vietnam, and has access to the Mekong River and its tributaries. The cuisine reflects this diversity, with dishes that incorporate fresh fish, herbs, spices, coconut milk, and fermented sauces. The cuisine is also shaped by the ethnic groups that inhabit the region, such as the Khmer, Lao Loum, Lao Theung, and Lao Soung.

One of the most distinctive features of South Laos cuisine is the use of sticky rice, which is eaten with almost every meal. Sticky rice is steamed in a bamboo basket and formed into balls that are dipped into various sauces and accompaniments. Some of the common sauces are paa daek (fermented fish sauce), jaew bong (hot pepper dip), and kaeng som (sour soup). Sticky rice can also be made into desserts, such as khao tom (sticky rice with coconut milk and banana) and khao niao mamuang (sticky rice with mango).

Another staple of South Laos cuisine is fish, which is abundant in the Mekong River and its tributaries. Fish can be grilled, fried, steamed, or made into soups and curries. Some of the popular fish dishes are paa tod (crispy catfish), khao soi (rice noodle soup with fermented soybean-tomato sauce), and gaeng naw mai (bamboo and yanang leaf stew). Fish can also be preserved by salting, drying, or fermenting. One of the most famous fermented fish products is pla ra (fermented fish paste), which is used to flavor many dishes.

South Laos cuisine also features a variety of meats, such as pork, chicken, duck, beef, and water buffalo. Meat can be marinated, grilled, stir-fried, or minced and mixed with herbs and spices to make salads or sausages. Some of the notable meat dishes are sai oua (herbal pork sausage), laab ped (minced duck salad), and muu haeng (sun-dried pork). Meat can also be cooked with vegetables, such as bamboo shoots, eggplant, banana flower, mushrooms, and wild greens.

South Laos cuisine is rich in flavors and aromas, thanks to the use of herbs and spices such as lemongrass, galangal, ginger, garlic, cilantro, mint, dill, makrut lime leaf, chili peppers, tamarind, and turmeric. These ingredients add freshness, acidity, spiciness, and sweetness to the dishes. South Laos cuisine also balances the four main tastes: sour, salty, bitter, and sweet. This balance is achieved by adjusting the amount of fish sauce, lime juice, sugar, and chili in each dish.

South Laos cuisine is a reflection of the region's diverse geography, culture, and history. It offers a range of dishes that are satisfying, flavorful, and healthy. It is a cuisine that celebrates the natural bounty of the land and the river.