Sticky rice is the foundation of Lao food, eaten by hand and paired with a range of dishes. Larb, a minced meat salad with herbs and lime, stands out as a signature dish, while grilled meats and fish are common. Papaya salad adds acidity and heat, balancing heavier items. Fresh herbs and vegetables appear constantly, often served raw alongside main dishes. The structure stays consistent: sticky rice as the base, supported by grilled, fresh, and herb-driven components.
