Rice is the foundation for all Lao meals, and almost all dishes are cooked with fresh ingredients such as vegetables, freshwater fish, poultry, duck, pork, beef or water buffalo.

Lime juice, lemon grass and fresh coriander give the food its characteristic tang, and various fermented fish concoctions are used to salt the food. Hot chillies, garlic, mint, ground peanuts, tamarind juice, ginger and coconut milk are also often used just like in Thai cuisine.

Dishes are often served alongside a plate of lettuce, mint, coriander, mung-bean sprouts, lime wedges or basil in perhaps one of the first forms of the salad bar, diners then create their own lettuce-wrapped hors-douves to accompany the Meal.

Source: HungryMonster Writers