Lao cuisine has many regional variations, corresponding in part to the fresh foods local to each region. A French legacy is still evident in the capital city, Vientiane, where baguettes are sold on the street and French restaurants are common and popular, which were first introduced when Laos was a part of French Indochina.
Contents [hide]
1 Lao cuisine origins
2 Ingredients
2.1 Rice and noodles
2.2 Vegetables, herbs and spices
2.3 Pastes and sauces
2.4 Meat
2.5 Fruits
3 Kitchen utensils
4 Cooking methods
5 Eating customs
6 Dishes
6.1 Dips
6.2 Appetizers
6.3 Salads
6.4 Soups and stews
6.5 Grilled dishes
6.6 Steamed dishes
6.7 Rice dishes
6.8 Noodles
6.9 Desserts
7 Drinks
7.1 Non-alcoholic
7.2 Alcoholic
8 See also
9 Further reading
10 References
11 External links