While Lao food tends to be less well-known than its neighbors, it’s equally delicious. Laos also boasts well- balanced and refreshingly healthy plates, heaped with mounds of colorful vegetables and herbs, as well as meats and fish that tend to be grilled or steamed. Like many Southeast Asian dishes, Lao cuisine strikes a balance between sweet, sour, bitter, salty, and spicy. Surprisingly, many Lao dishes pack some of the strongest punches of heat in all of Southeast Asia, since the cuisine is often garnished with dried chilies.

Sticky rice (khao niew) is a major staple and eaten at just about every meal. The rice is usually cooked in a bamboo basket over a steamy pot and then served right inside the basket. Key ingredients in Lao dishes also include padaek, an extra pungent fish sauce that gives Lao food its umami flavor. You’ll also find a verdant bouquet of herbs in most dishes including mint, lemon dill, and cilantro.

A Laos vacation isn’t complete without trying some of the country’s most celebrated cuisine. Laap (or ‘larb’) is arguably Laos’ national dish. You’ll enjoy a combination of ground meat (pork is a favorite) along with nutty, toasted ground rice, and a sprinkling of fresh herbs. Green papaya salad and curry are also popular. Laos’ cuisine retains French influences from its colonial days; try a warm baguette slathered in pâté with a steaming cup of strong coffee.