The locals want you to experience Lao cuisine that has been prepared in their local kitchen, using traditional ingrediencies, equipment and methods of cooking that has been past from a generation to a generation.
The staple food of the Lao is steamed sticky rice. In the Lao language, sticky rice is known as khao niao (Lao:ເຂົ້າໜຽວ): “khao” means rice, and “niao” means sticky. Sticky rice is considered the essence of what it means to be Lao. It is a common belief within the Lao community that no matter where they are in the world, sticky rice will always be the glue that holds the Lao communities together, connecting them to their culture and to Laos. Often the Lao will refer to themselves as “luk khao niaow”, which can be translated as “children or descendants of sticky rice”.
The trifecta of Laos’ national cuisine are sticky rice, larb and tam mak hoong. The most famous Lao dish is larb (Lao: ລາບ; sometimes also spelled laab or laap), a spicy mixture of marinated meat or fish with a variable combination of herbs, greens, and spices. Another Lao invention is a spicy green papaya salad dish known as tam mak hoong (Lao: ຕໍາໝາກຫຸ່ງ), more famously known to the West as som tam.
Lao cuisine has many regional variations, corresponding in part to the fresh foods local to each region. The same applies to your feast – community prepares food using seasonal products and vegetables, therefor their meals is never the same.
The minimum number of people for this activity is 2 people. If you are traveling on your own, please let us know and we will discuss this with the community.
Alcohol or soft drinks