Sticky rice, also called "khao niew", is the base of every meal. They serve this rice in individual little "lao aep khao" (bamboo baskets). Sticky rice is made from a glutinous rice that has a higher sugar content that regular rice which makes it sticky when steamed.
Larb (also spelled laap, larp, lahb or laab) is a type of Lao meat salad that is regarded as the "unofficial" national dish of Laos. Larb is most often made with chicken, beef, duck, fish, pork or mushrooms, flavored with fish sauce, lime juice, padaek, roasted ground rice and fresh herbs. The meat can be either raw or cooked; it is minced and mixed with chili, mint and, optionally, assorted vegetables. Roughly ground toasted rice (khao khoua) is also a very important component of the dish.
Nam Khao is a salad from Laos and is made with deep-fried rice balls, chunks of "som moo" (Lao-style fermented pork sausage), chopped peanuts, grated coconut, sliced scallions or shallots, mint, cilantro, lime juice, fish sauce, and other ingredients. Nam khao is traditionally eaten as a wrap by filling individual leaves (i.e. lettuce) with a spoonful of the tangy Nam khao mixture and then topping it with fresh herbs and dried chili peppers.
Tam Maak Hoong
Tam Maak Hoong is a spicy salad made from shredded unripe papaya. It is eaten throughout Southeast Asia. Locally known in Cambodia as bok l'hong, in Thailand as som tam, and in Vietnam as gỏi đu đủ. The dish combines the five main tastes of the local cuisine: sour lime, hot chili, salty, savory fish sauce, and sweetness added by palm sugar.
Ping Kai is a grilled chicken dish originating from the Lao people of Laos and Isan (northeastern Thailand). The dish is a standard staple of street markets and readily available at all times. Being a typical Laotian/Isan dish, it is often paired with green papaya salad and sticky rice. It is also eaten with raw vegetables, and often dipped in spicy sauces such as Laotian "jaew bong" (sweet and spicy Lao chili paste).
Khao Soi is a soup made with wide rice noodles, coarsely chopped pork, tomatoes, fermented soy beans, chillies, shallots, and garlic, then topped with pork rind, bean sprouts, chopped scallions, and chopped cilantro. Though northern Laotians have a special way of preparing this dish, different versions of it can be found at Lao restaurants
Khao Nom Kok
Khao nom kok is Lao coconut cake. They are made in an iron pan with half-moon indents over a charcoal brazier. The thin batter is poured into the rounds and once cooked golden brown, two of them are sandwiched together. They are served hot in a cup made of banana leaves. The outsides are a little bit crisp, the insides moist, silky and melt in your mouth soft.