LAOS

Simply Beautiful

Laos may be a landlocked country without a tropical coastline, but it makes up for it with stunning mountain scenery, lush rice paddies and the mighty Mekong River which runs through its territory. Still wild and largely untouched, it offers a fascinating array of cultural attractions, outdoor experiences and timeless charm.

Vivid nature, voluptuous landscapes and a vibrant culture collide with a painful past and optimistic future to make Laos an enigmatic experience for the adventurous.

Search & Request from Our Customers

Top destinations

you must to do when travel to laos

Top Activities

you may like

our unique tours

The basic informations that you may be interested in

Laos Travel

Laos has two main seasons, ‘dry’ from November to early May, and ‘rainy’ from late May to October. The dry season is generally the most popular time to visit, however, during and just after the rainy season, Laos is at its most picturesque as the countryside is lush and green, and the waterfalls are at their most impressive.

If you travel between July and September, you should be prepared for heavy downpours almost every day.

When to travel to Southern Laos (Vientiane)

The best time to visit Vientiane is from November to February, as you’ll experience sunny days and comfortable temperatures.

Then it starts to get hotter in March, April and May. You can expect temperatures between 30°C-38°C and high levels of humidity at the start of the wet season in May-June.

The rain continues until the end of October, and then you can expect drier and cooler weather.

When to travel to Northern Laos (Luang Prabang)

Luang Prabang experiences a tropical wet and dry climate. It is generally very warm throughout the year, although it is noticeably cooler during December and January.

The best time to visit Luang Prabang is during the dry season when the weather is dry and cool. March-April are the hottest months, and you might find that the heat, plus high levels of humidity, make sightseeing in the middle of the day somewhat challenging.

Late-May to October is the rainy season, however, the downpours only last for short periods, usually in the afternoon.

 

1. Visit Vang Vieng

Travelers “discovered” this little town in the late 1990s. It didn’t take long to develop into a crazy, hedonistic city. There’s still a party scene but now it’s focused on a handful of bars. It’s definitely not like the old days but I think that’s a good thing. Nowadays, things have calmed down and the center of Vang Vieng is thriving, with boutique hotels and high-end restaurants replacing some of the party-laden backpacker bars that used to pack the waterfront. The town has also become a hub for outdoor adventure, jungle hikes, and lazy days on the river. It’s worth spending a few days here.

2. Explore the 4,000 Islands

Located in Southern Laos, the 4,000 Islands (also known as ‘Si Phan Don’ in Lao) is an area of tiny, largely uninhabited islands in the Mekong River in Champasak Province near the Cambodian border. They are popular with backpackers and the vibe is laid-back and chill. Accommodation is only available on three of the islands: Don Khong, Don Kon, and Don Det. What’s available is cheap and you can spend a few days here reading in hammocks and slowly exploring by bike. Other than that, there’s really not much to do here besides chill in the river and relax at night. To reach the islands you need to take a boat from Pakse.

3. Relax in Luang Prabang

Luang Prabang is a slow-paced city. There is not much to do here other than enjoy epic sunsets over the Mekong River, wander the streets filled with colonial French architecture, spend time at the incredible Kuang Si Waterfalls, and shop at the bustling night market. You can also take a river tour, or explore some of the dozens of temples in town. Every morning at sunrise, the monks walk through the main streets receiving alms from the local residents. I went for two days but actually stayed for a week because I enjoyed it so much!

4. Trek to the Kuang Si Falls

This gorgeous waterfall near Luang Prabang is breathtaking. Turquoise waters flow over rock ledges into dramatic tiered limestone pools perfect for swimming. You can float about in some of these natural infinity pools or jump from trees into others. It’s a really cool place to visit. Admission is 20,000 LAK, and a shared tuk-tuk from Luang Prabang costs 30,000-40,000 LAK per person.

5. See the Plain of Jars

The UNESCO-recognized Plain of Jars has thousands of stone jars scattered around three different sites. Believed to be part of the burial practices from the Iron Age, this is one of the biggest and most important prehistoric sites in Southeast Asia. Legend has it that the jars were made by a race of giants to store alcohol. Take care not to stray too far from the cleared areas as there are still some landmines in the area. There are eight sites open for visiting: sites 1, 2, and 3 are all close to each other at Phonsavan so they are easy to visit together. Admission to Site 1 (with the best-preserved jars) is 15,000 LAK while entry to Sites 2 and 3 is 10,000 LAK.

Other Things to See and Do in Laos

1. Explore the Vieng Xai Cave City

Located close to Sam Nua (near the Vietnamese border), Vieng Xai Cave City served as living quarters for Laotian soldiers during the 1960s. You can see the living quarters as they were; the Kaysone Phomvihane Cave even has a working air-circulation pump. Guided tours are found at the Vieng Xai Caves Visitor Centre. Admission is 60,000 LAK and includes an audio tour. The bus there is 20,000 LAK while a tuk-tuk is 150,000 LAK.

2. Try the Gibbon Experience

This is one of the best activities in Laos. It’s a series of zip lines connecting the world’s highest treehouses in Bokeo Forest, where you can stay for one or two nights. You’re completely off the grid there, surrounded by gibbons, and it has some intense nature hikes. The three-day, two-night “Classic” package costs around 5,600,000 LAK per person.

3. See the Great Stupa (Pha That Luang)

The Great Stupa in Vientiane is a 45-meter (148-foot) gold-covered stupa (a dome-shaped Buddhist shrine). It’s considered the greatest monument in the country. Its exterior looks like a fortress with high walls, but the inside has numerous Buddhist, floral, and animal imagery throughout. You can admire the stupa from outside for free.

4. Head to Vientiane

The capital and largest city in Laos is full of important national monuments and temples, like the Great Stupa and the Sisaket Temple. While there, be sure to check out Buddha Park, a sculpture garden full of giant Buddha statues. It’s the most cosmopolitan city in the country, and there’s an up-and-coming foodie scene there as well. It’s worth spending a few days here exploring.

5. Visit the Elephant Conservation Center

Located in Sainyabuli, the ECC was launched in 2011 by a team of elephant specialists working towards protecting the elephant population in Laos. It’s the best way to see elephants in a responsible way that doesn’t harm them or involve exploitation. You can stay for one, two, or three nights and prices start at 3,800,000 LAK. A 7-day volunteering session costs around 8,500,000 LAK.

6. Take the slow boat on the Mekong

Drift down the Mekong River on a long, narrow boat with comfortable seating, home-cooked meals, and a unique view of the countryside. You can find a ride typically from the border at Huay-Xai that drops you off in Luang Prabang. Slow boats take two to three days. Prices vary depending on the quality of your tour company. There’s also a public boat that leaves daily at 11am.

7. Trek through Phou Hin Poun Conservation Area

Mountains, a limestone forest, rivers full of rapids, and caves await you in the protected Phou Hin Poun area of Laos. The entire area is filled with unique species of flora and fauna, including macaques, tigers, and gibbons. (Yes, tigers.) It’s a stunning area for guided treks, which usually last a couple of days. Your accommodation can help you book a guide on arrival.

8. Get outdoors in Nong Kiew (Muang Ngoi)

Life in this quaint village on the Nam Ou River is slow and peaceful, but Nong Kiew is a popular draw for outdoor lovers. The towering limestone cliffs are ideal for experienced climbers, and there are many hiking trails leading to nearby waterfalls and caves. To get there, take a bus from Luang Prabang to Pak Mong and then a tuk-tuk the rest of the way.

9. Chat with a monk

On the first Sunday of every month, monks gather at the Sangha College in Vientiane to chat with tourists. You’re able to ask them about their practice and daily life, and in return, they can practice their English. It’s a fun and eye-opening way to learn about the culture and the religion from someone whose daily life is much different than yours.

10. Visit the Buddha Caves

The Buddha Caves (Pak Ou Caves) hold over 6,000 Buddha statues that the locals still use for worship. There are standing Buddhas, sitting Buddhas, reclining Buddhas — you name it! To get there you take a scenic 25-kilometer (16-mile) boat trip up the Mekong River or you can take a songthaew (a truck converted into a shared taxi). From there, you’re able to explore the two main caves on foot. It’s about 20,000 LAK to enter the caves, and a shared boat costs 65,000 LAK round-trip (the boat takes two hours there and one hour to get back).

11. Take a Lao cooking class

Take a cooking class to learn how to make traditional dishes like laap (salad with minced meat and spices), orh (spicy stew), and mok pa (steamed fish in banana leaf). Most classes include a visit to the market and include several dishes, ending with everyone feasting on the food they have just cooked. Prices vary but expect to pay between 250,000-400,000 LAK for a class. If you’re in Vientiane, I recommend taking Madam Phasouk’s class. She’s an amazing cook and her private classes are 150,000 LAK, which includes making 3-4 dishes.

Getting around on Laos’s transport system is an adventure in itself, what with its barely seaworthy boats, aged jalopies with hard seats and hot, crowded buses. Don’t be fooled by maps and distance charts – seemingly short rides can take hours, as tired vehicles slow to a crawl in their uphill battle against muddy, mountainous roads. Take heart though, in knowing that many visitors have their best encounters with the people of Laos amid the adversity of a bad bus ride.

Laos is known for its laid-back and relaxed atmosphere, earning it the nickname “Land of a Million Elephants and the White Parasol”, and millions come to this country each year to experience it. This country also boasts stunning natural landscapes, including cascading waterfalls such as Kuang Si Falls near Luang Prabang and Tad Fane Waterfall in the Bolaven Plateau. 

Laos is generally considered a safe destination for travellers, but like anywhere, there are a few things to keep in mind to ensure your trip is smooth sailing.

First off, be mindful of areas where unexploded ordnance from past conflicts may still pose a risk. It’s essential to respect these off-limits zones for your safety.

Now, onto a more common concern: theft. Unfortunately, tourists can be targets for thieves (who may include your fellow travellers). Keep an eye on your belongings and take precautions, especially in crowded areas. Vang Vieng, in particular, has a reputation for petty crime, so stay vigilant if you find yourself there.

Another crucial point to note is Laos’ stringent drug laws. Possession of even small amounts of drugs, including marijuana, can result in particularly severe penalties.

When visiting temples and religious sites, be sure to dress appropriately.  You’ll want to keep shoulders and knees covered out of respect for the sacredness of these places.

Laos is generally safe for solo female travellers. However, as with any destination, it’s important to take certain precautions. If something doesn’t feel right, trust your intuition and remove yourself from the situation. While street harassment is not common in Laos, bag snatching is, so it’s best to be aware especially in the tourist hotspots. 

Regarding LGBTQ+ travellers, Laos is generally welcoming. However, it’s essential to be mindful of local attitudes. Open displays of affection, whether same-sex or opposite-sex, are uncommon and considered rude.  

Laos is a conservative culture, and attitudes towards homosexuality are complicated. You’re unlikely to find any nightlife scene here. That said, most LGBTQ+ travellers, including gender non-conforming travellers, tend to find Laos a safe place to visit.  Respect for local norms and customs is key to a safe and enjoyable visit to Laos.

 

For travellers from the EU, the best way to reach Laos is by flying to Bangkok, Thailand, and then catching a connecting flight to either Vientiane or Luang Prabang. The flight duration from London to Bangkok is approximately 11 hours, followed by a shorter flight to Laos lasting around 1-2 hours, depending on the destination within Laos.

How to get to Laos from the US & Canada

From the US and Canada, the most convenient route to Laos is often via major Asian hubs like Bangkok, Seoul, or Hong Kong. Flights from North America to Bangkok typically take around 20-24 hours with layovers, followed by a shorter flight to Laos, adding approximately 1-2 more hours to the journey depending on the specific route and layover times. Planning for layovers and potential time differences is essential for a smoother travel experience.

When it comes to getting around Laos, you’ve got plenty of options to choose from. In cities like Vientiane and Luang Prabang, tuk-tuks are practically on every corner, offering a quick and easy way to zip around town. If you’re feeling adventurous, renting a motorbike or scooter gives you the freedom to explore at your own pace—just make sure you’ve got the right license and always put safety first.

For hassle-free city travel, apps like Grab are helpful, summoning rides with just a tap on your phone. If you’re only going a short distance within town, keep an eye out for songthaews—those shared pickup trucks turned communal taxis.

For a smoother journey, guided tours offer all-inclusive packages covering transportation, accommodation, and activities. Alternatively, public buses connect major cities at a budget-friendly price, though they may not offer the most comfortable ride.

Laos is renowned for its affordability compared to its neighbouring countries in Southeast Asia. When it comes to daily expenses, your main outlay will likely be on transportation, while accommodation and food remain pleasantly inexpensive.

By eating at noodle stalls and cheap restaurants, opting for basic accommodation and travelling by public transport, you can travel in Laos on a daily budget of less than $37 USD. 

Staying in more upmarket hotels and resorts, and eating in the best restaurants will push your budget up to a very reasonable $50–90 USD)  a day. Note, however, that prices are significantly higher in Vientiane and Luang Prabang.

While restaurants and some shops have fixed prices, in general merchandise almost never has price tags, and the lack of a fixed pricing scheme can take some getting used to. Prices, unless marked or for food in a market, are usually to be negotiated. 

For those seeking the pinnacle of luxury, Laos can set you back anywhere from $300–1000 USD per day, depending on your preferences.

The ideal amount of days you’ll want to spend in Laos will depend on your budget, and whether Laos is the only destination you’ll be travelling to (versus being a additional leg to a larger trip in Southeast Asia). 

Most find 7 to 10 days a good amount of time to see the main highlights: like Luang Prabang, Vientiane, and the picturesque countryside, without feeling rushed.

That said, if you’re keen to dive deeper, really soak in the culture, and take things at a leisurely pace, stretching your stay to two weeks might be more up your alley. This way, you can truly experience Laos’ charm and explore its hidden gems without watching the clock too closely.

Yes, typically most visitors to Laos will require a visa. 

If you’re from the United States, Canada, the United Kingdom, Australia, most European Union countries, or many others, you’re in luck. You can snag a visa on arrival. Just make sure your passport is valid, bring a passport-sized photo, and have some cash (usually in USD) handy for the visa fee. This visa on arrival usually gives you a solid 30 days to explore Laos and you can get it at major airports like Vientiane’s Wattay International Airport, Luang Prabang’s, and Paske.

Laos also offers an e-visa system for folks from specific countries. This means you can sort out your visa online, no embassy visits are required. Just upload a passport-sized photo and pay the fee online. 

If you prefer the traditional route, you can still apply for a visa at a Lao embassy or consulate before your trip begins. 

For anyone with limited mobility, Laos can be a difficult country to explore. Even in the big tourist cities of Luang Prabang and Vientiane, you’ll be met with uneven pavements, which lack ramps, and small sets of stairs leading into most restaurants and guesthouses. In smaller towns the situation is even worse – there are often no pavements and most of the roads are dirt tracks.

That said, it is still possible to have a great trip. Public transportation in Laos may not be entirely wheelchair-friendly, but private transportation options like taxis or hired cars can be arranged.

Attractions like the Kuang Si Falls near Luang Prabang or the Pak Ou Caves may require navigating stairs or rough terrain. However, some sites, like the temples in Luang Prabang, may have wheelchair ramps or other accommodations.

When preparing for your trip, it’s a good idea to pack spares of any clothing or equipment that might be hard to find. If you use a wheelchair, you should have it serviced before you go and carry a repair kit.

You’ll want to avoid directly drinking the tap water or river water in Laos. Safe bottled water is available almost anywhere, though when buying, check that the seal is unbroken as bottles are occasionally refilled from the tap. For this reason, you’ll first and foremost want to pack a re-fillable filter water bottle or water purifying tablets.

Tampons are not common in Laos, so it’s wise to bring supplies from home if you need them.

Lightweight and breathable clothing is essential, such as cotton and linen shirts, shorts, and dresses. You’ll also want to prepare for rain with quick-dry shorts and a rain jacket.

If you plan on visiting temples, be sure to pack modest clothing: lightweight long-sleeve shirts and pants or skirts that cover the knees. 

Finally, you’ll want to bring a good backpack. Look for something durable and comfortable with ample storage space, and padded straps, ideally from trusted brands like Osprey or The North Face.

Travelling through Laos with children can be both challenging and fun, but the rewards far outweigh any negatives. The Lao people are very family-focused, but long, bumpy journeys can make things a struggle at times.

In tourist areas it should be no problem finding food that kids will eat, and dishes like spring rolls, fried rice and fõe, where chilli is added by the diner, are a good choice for those who may not be used to the spiciness of Lao cuisine.

A major consideration will be the long journeys that are sometimes necessary when travelling around the country – these can be bone-numbing at the best of times, and young children may find them excruciatingly boring. That said, bus journeys are a real “local” experience that can make more of an impression than wandering around temples. It is easy, however, to see a fair amount of the country by sticking to journeys of less than six hours.

Most hotels and guesthouses are very accommodating to families, often allowing children to stay for free in their parents’ room, or adding an extra bed or cot to the room for a small charge.

Fiery and fragrant, with a touch of sour, Lao food owes its distinctive taste to fermented fish sauce, lemongrass, coriander leaves, chillies and lime juice. Eaten with the hands along with the staple, sticky rice, much of Lao cuisine is roasted over an open fire and served with fresh herbs and vegetables. Pork, chicken, duck and water buffalo all end up in the kitchen, but freshwater fish is the main source of protein in the Lao diet. Many in rural Laos, especially in the more remote mountainous regions, prefer animals of a wilder sort – mouse deer, wild pigs, rats, birds or whatever else can be caught. Though you may not encounter them on menus, you’re likely to see them being sold by the side of the road when travelling in these parts.

Closely related to Thai cuisine, Lao food is, in fact, more widely consumed than you might think: in addition to the more than two million ethnic Lao in Laos, Lao cuisine is the daily sustenance for roughly a third of the Thai population, while more than a few Lao dishes are commonplace on the menus of Thai restaurants in the West. Although Lao cuisine isn’t strongly influenced by that of its other neighbours, Chinese and Vietnamese immigrants have made their mark on the culinary landscape by opening restaurants and noodle stalls throughout the country, while the French introduced bread, pâté and pastries.

Vientiane and Luang Prabang are the country’s culinary centres, boasting excellent Lao food and international cuisine. Towns with a well-developed tourist infrastructure will usually have a number of restaurants serving a mix of Lao, Thai, Chinese and Western dishes, usually of varying standards, but once you’re off the well-beaten tourist trail it can be hard to find much variety beyond fried rice and noodle soup.

Food is generally very inexpensive in Laos, with the cheapest options those sold by hawkers – usually fruit, small dishes like papaya salad, and grilled skewered meat – and the most expensive being the upmarket tourist restaurants (usually French or European) in Luang Prabang and Vientiane.

Though hygiene standards have improved over recent years, basic food preparation knowledge in many places still lacks behind other countries in the region. However, though a little caution is a good idea, especially when you first arrive in the country in order to allow your stomach time to adjust to the change of cuisine, it’s best just to exercise common sense. Generally, noodle stalls and restaurants that do a brisk business are a safe bet, though you may find that this denies you the opportunity to seek out more interesting, less touristy food.

Markets, street stalls and noodle shops

Morning markets (talat sâo), found in most towns throughout Laos, remain open all day despite their name and provide a focal point for noodle shops, coffee vendors and fruit stands. In Luang Prabang, Vientiane and Luang Namtha, vendors hawking pre-made dishes gather towards late afternoon in evening markets known as talat láeng. Takeaways include grilled chicken (pîng kai), spicy papaya salad (tam màk hung) and in some instances a variety of dishes, displayed in trays and ranging from minced pork salad (larp mu) to stir-fried vegetables (khùa phák).

Most market vendors offer only takeaway food, with the exception of noodle stalls, where there will always be a small table or bench on which to sit, season and eat your noodle soups. Outside of the markets, noodle shops (hân khãi fõe) feature a makeshift kitchen surrounded by a handful of tables and stools, inhabiting a permanent patch of pavement or even an open-air shophouse. Most stalls specialize in one general food type, or, in some cases, only one dish; for example a stall with a mortar and pestle, unripe papayas and plastic bags full of pork rinds will only offer spicy papaya salad and variants on that theme. Similarly, a noodle shop will generally only prepare noodles with or without broth – they won’t have meat or fish dishes that are usually eaten with rice.

Restaurants

Proper restaurants (hân ahãn) aren’t far ahead of noodle shops in terms of comfort; most are open-sided establishments tucked beneath a corrugated tin roof. Ethnic Vietnamese and Chinese dominate the restaurant scene in some parts of Laos; indeed it can be downright difficult to find a Lao restaurant in some northern towns. Most towns that have even the most basic of tourist infrastructure will have at least one restaurant with an English-language menu – even if the translation can lead to some amusement. Away from the larger tourist centres, dishes will usually encompass variations on fried rice and noodle dishes, often with a few Lao, Chinese or Thai options intended to be eaten with sticky or steamed rice.

Tourist restaurants in larger centres usually offer a hotchpotch of cuisine – often encompassing standard Lao dishes like larp and mók pa alongside sandwiches, pastas and steaks. The most upmarket restaurants in Vientiane and Luang Prabang generally serve French cuisine, often in very sophisticated, un-Lao surroundings, but at very reasonable prices – a meal for two, including wine, is unlikely to stretch past $40.

When it comes to paying, the normal sign language will be readily understood in most restaurants, or simply say “khãw sék dae” (“the bill, please”). You’ll generally only be able to use credit cards at upscale establishments in Vientiane and Luang Prabang. Tipping is only expected in the most upmarket restaurants – ten percent should suffice.

So that a variety of tastes can be enjoyed during the course of a meal, Lao meals are eaten communally, with each dish being served at once, rather than in courses. The dishes – typically a fish or meat dish and soup, with a plate of fresh vegetables such as string beans, lettuce, basil and mint served on the side – are placed in the centre of the table, and each person helps him- or herself to only a little at a time. When ordering a meal, if there are two of you it’s common to order two or three dishes, plus your own individual servings of rice, while three diners would order three or four different dishes.

The staple of Lao meals is rice, with noodles a common choice for breakfast or as a snack. Most meals are enjoyed with sticky rice (khào niaw), which is served in a lidded wicker basket (típ khào) and eaten with the hands. Although it can be tricky at first, it’s fairly easy to pick up the proper technique if you watch the Lao around you. Grab a small chunk of rice from the basket, press it into a firm wad with your fingers and then dip the rice ball into one of the dishes. Replace the lid of the típ khào when you are finished eating or you will be offered more rice.

Plain steamed white rice (khào jâo) is eaten with a fork and spoon – the spoon and not the fork is used to deliver the food to your mouth. If you’re eating a meal with steamed white rice, it’s polite to only put a small helping of each dish onto your rice at a time. Chopsticks (mâi thu) are reserved for noodles, the main exception being Chinese-style rice served in bowls.

If you are dining with a Lao family as a guest, wait until you are invited to eat by your host before taking your first mouthful. While dipping a wad of sticky rice into the main dish, try not to let grains of rice fall into it, and dip with your right hand only. Resist the temptation to continue eating after the others at the table have finished. Custom dictates that a little food should be left on your plate at the end of the meal.

Flavours

In addition to chillies, coriander, lemongrass and lime juice, common ingredients in Lao food include ginger, coconut milk, galangal, shallots and tamarind. Another vital addition to a number of Lao dishes is khào khùa, raw rice roasted in a wok until thoroughly browned and then pounded into powder; it’s used to add both a nutty flavour and an agreeably gritty texture to food.

The definitive accent, however, comes from the fermented fish mixtures that are used to salt Lao food. An ingredient in nearly every recipe, nâm pa, or fish sauce, is made by steeping large quantities of fish in salt in earthen containers for several months and then straining the resulting liquid, which is golden brown. Good fish sauce, it has been said, should attain the warm, salty smell of the air along a beach on a sunny day. Most Lao use nâm pa imported from Thailand.

While nâm pa is found in cooking across Southeast Asia, a related concoction, pa dàek, is specific to Laos and northeastern Thailand. Unlike the bottled and imported nâm pa, thicker pa dàek retains a home-made feel, much thicker than fish sauce, with chunks of fermented fish as well as rice husks, and possessing a scent that the uninitiated usually find foul. However, as pa dàek is added to cooked food, it’s unlikely that you’ll really notice it in your food, and its saltiness is one of the pleasurable qualities of the cuisine.

Use of monosodium glutamate (MSG) is also common. The seasoning, which resembles salt in appearance, sometimes appears on tables in noodle shops alongside various other seasonings – it’s generally coarser and shinier than salt.

Standard dishes

If Laos were to nominate a national dish, a strong contender would be larp, a “salad” of minced meat or fish mixed with garlic, chillies, shallots, galangal, ground sticky rice and fish sauce. Traditionally, larp is eaten raw (díp), though you’re more likely to encounter it súk (cooked), and is often served with lettuce, which is good for cooling off your mouth after swallowing a chilli. The notion of a “meat salad” is a common concept in Lao food, although in Luang Prabang you’ll find Lao salads closer to the Western salad, with many falling into the broad category of yam, or “mixture”, such as yam sìn ngúa, a spicy beef salad.

Another quintessentially Lao dish is tam màk hung, a spicy papaya salad made with shredded green papaya, garlic, chillies, lime juice, pa dàek and, sometimes, dried shrimp and crab juice. One of the most common street-vendor foods, tam màk hung, is known as tam sòm in Vientiane; stalls producing this treat are identifiable by the vendor pounding away with a mortar and pestle. Each vendor will have their own particular recipe, but it’s also completely acceptable to pick out which ingredients – and how many chillies – you’d like when you order. One of several variants on tam màk hung is tam kûay tani, which replaces shredded papaya with green banana and eggplant.

Usually not far away from any tam màk hung vendor, you’ll find someone selling pîng kai, basted grilled chicken. Fish, pîng pa is another grilled favourite, with whole fish skewered, stuffed with herbs and lemongrass, and thrown on the barbecue.

Soup is a common component of Lao meals and is served along with the other main courses during a meal. Fish soups, kaeng pa (or tôm yám paw when lemongrass and mushrooms are included), frequently appear on menus, as does kaeng jèut, a clear, mild soup with vegetables and pork, which can also be ordered with bean curd (kaeng jèut tâo hû).

A speciality of southern Laos and Luang Prabang, well worth ordering if you can find it, is mók pa or fish steamed in banana leaves. Other variations, including mók kheuang nai kai (chicken giblets grilled in banana leaves) and mók pa fa lai (with freshwater stingray), are also worth sampling, though they appear less frequently on restaurant menus.

Restaurants catering to travellers can whip up a variety of stir-fried dishes, which tend to be a mix of Thai, Lao and Chinese food, and are usually eaten with steamed rice. Fried rice is a reliable standby throughout the country, as are Chinese and Thai dishes such as pork with basil over rice (mũ phát bai holapha), chicken with ginger (khùa khing kai) and mixed vegetables (khùa phák).

Noodles

When the Lao aren’t filling up on glutinous rice, they’re busy eating fõe, the ubiquitous noodle soup that takes its name from the Vietnamese soup pho. Although primarily eaten in the morning for breakfast, fõe can be enjoyed at any time of day, and in more remote towns you may find that it’s your only option.

The basic bowl of fõe consists of a light broth to which is added thin rice noodles and slices of meat (usually beef, water buffalo or grilled chicken). It’s served with a plate of fresh raw leaves and herbs, usually including lettuce, mint and coriander. Flavouring the broth is pretty much up to you: containers of chilli, sugar, vinegar and fish sauce (and sometimes lime wedges and MSG) are on the tables of every noodle shop, allowing you to find the perfect balance of spicy, sweet, sour and salty. Also on offer at many noodle shops is mi, a yellow wheat noodle served in broth with slices of meat and a few vegetables. It’s also common to eat fõe and mi softened in broth but served without it (hàeng), and at times fried (khùa).

Many other types of noodle soup are dished up at street stalls. Khào biak sèn is another soup popular in the morning, consisting of soft, round rice noodles, slices of chicken and fresh ginger and served in a chicken broth, though it’s hard to find outside bigger towns. More widely available, and a favourite at family gatherings during festivals, is khào pûn, a dish of round, white, translucent flour noodles, onto which is scooped one of any number of sweet, spicy coconut-milk based sauces. These noodles also find their way into several Vietnamese dishes, such as barbecued pork meatballs (nâm néuang) and spring rolls (yáw), in which they are served cold with several condiments and a sauce. There’s also a Lao incarnation of khào soi, the spicy noodle curry eaten throughout northern Thailand and the Shan States of Myanmar; the version common in Laos (in Luang Prabang and certain northwestern towns) consists of rice noodles served in almost clear broth and topped with a spicy meat curry.

Vegetarian food

Although very few people in Laos are vegetarian, it’s usually fairly easy to persuade cooks to put together a vegetable-only rice or vegetable dish. In many places that may be your only option unless you eat fish. If you don’t eat fish, keep in mind that most Lao cooking calls for fish sauce so, when ordering a veggie-only dish, you may want to add “baw sai nâm pa” (“without fish sauce”).

Fruits and desserts

The best way to round off a meal or fill your stomach on a long bus ride is with fresh fruit (màk mâi), as the country offers a wide variety, from the more commonly known bananas, papayas, mangoes, pineapples, watermelons and green apples imported from China to more exotic options: crisp green guavas; burgundy lychees, with tart, sweet white fruit hidden in a coat of thin leather; wild-haired, red rambutans, milder and cheaper than lychees; dark purple mangosteen, tough-skinned treasures with a velvety smooth inside divided into succulent sweet segments; airy, bell-shaped green rose apples; pomelos, gigantic citruses whose thick rinds yield a grapefruit without the tartness; fuzzy, brown sapodillas, oval in shape and almost honey-sweet; large, spiky durian, notoriously stinky yet divinely creamy; oblong jackfruit, with sweet, yellow flesh possessing the texture of soft leather; and rare Xieng Khuang avocados, three times the size of those available in the West, with a subtle perfumed flavour. Restaurants occasionally serve fruit to end a meal, and, throughout the country, handcart-pushing hawkers patrol the streets with ready-peeled segments.

Desserts don’t really figure on many restaurant menus, although some tourist restaurants will usually have a few featuring coconut milk or cream, notably banana in coconut milk (nâm wãn màk kûay). Markets often have a food stall specializing in inexpensive coconut-milk desserts, generally called nâm wãn. Look for a stall displaying a dozen bowls, containing everything from water chestnuts to corn to fluorescent green and pink jellies, from which one or two items are selected and then added to a sweet mixture of crushed ice, slabs of young coconut meat and coconut milk. Also popular are light Chinese doughnuts, fried in a skillet full of oil and known as khào nõm khu or pá thawng ko, and another fried delight, crispy bananas (kûay khaek).

Sticky rice, of course, also turns up in a few desserts. As mangoes begin to ripen in March, look for khào niaw màk muang, sliced mango splashed with coconut cream served over sticky rice; those who don’t mind the smell of durian can try the durian variant on this dessert. Khào lãm, another treat, this one popular during the cool season, is cooked in sections of bamboo, which is gradually peeled back to reveal a tube of sticky rice and beans joined in coconut cream. Another thing to look out for at street stalls is kanom krok – delicious, soft little pancakes made with rice flour and coconut.

Soft drinks and juices

Brand-name soft drinks, such as 7-Up, Coca-Cola and Fanta, are widely available. Most vendors will pour the drink into a small plastic pouch packet (which is then tied with a string or rubber band and inserted with a straw) for taking away.

A particularly refreshing alternative, available in most towns with tourist restaurants, are fruit shakes (màk mâi pan), made from your choice of fruit, blended with ice, liquid sugar and condensed milk. Even more readily available are freshly squeezed fruit juices, such as lemon (nâm màk nao), plus coconut water (nâm màk phao) enjoyed directly from the fruit after it has been dehusked and cut open. Also popular is the exceptionally sweet sugar-cane juice, nâm oi.

Hot drinks

Laos’s best coffee is grown on the Bolaven Plateau, outside Paksong in southern Laos, where it was introduced by the French in the early twentieth century. Most of the coffee produced is robusta, although some arabica is grown as well. Quality is generally very high, and the coffee has a rich, full-bodied flavour. Some establishments that are accustomed to foreigners may serve instant coffee (kafeh net, after the Lao word for Nescafé, the most common brand); if you want locally grown coffee ask for kafeh Láo or kafeh thông, literally “bag coffee”, after the traditional technique of preparing the coffee.

Traditionally, hot coffee is served with a complimentary glass of weak Chinese tea or hot water, to be drunk in between sips of the very sweet coffee, though you’re unlikely to experience this in many places. If you prefer your coffee black, and without sugar, order kafeh dam baw sai nâm tan. A perfect alternative for the hot weather is kafeh yén, in which the same concoction is mixed with crushed ice.

Black and Chinese-style tea are both served in Laos. Weak Chinese tea is often found, lukewarm, on tables in restaurants and can be enjoyed free of charge. Stronger Chinese tea (sá jin) you’ll need to order. If you request sá hâwn, you usually get a brew based on local or imported black tea, mixed with sweetened condensed milk and sugar; it’s available at most coffee vendors.

Alcoholic drinks

Beer Lao, the locally produced lager, is regarded by many as one of Southeast Asia’s best beers, and is the perfect companion to a Lao meal. Containing five percent alcohol, the beer owes its light, distinctive taste to the French investors who founded the company in 1971, although the company was later state-owned, with Czechoslovakian brewmasters training the Lao staff, until it was privatized in the mid-1990s. Nearly all that goes into making Beer Lao is imported, from hops to bottle caps, although locally grown rice is used in place of twenty percent of the malt. Also available is the stronger Beer Lao Dark, which has a smooth, malty flavour and is generally more expensive than regular Beer Lao.

In Vientiane, draught Beer Lao, known as bia sót and sometimes appearing on English signs as “Fresh Beer”, is available at bargain prices by the litre. Often served warm from the keg, the beer is poured over ice, though some establishments serve it chilled. There are dozens of bia sót outlets in the capital, most of which are casual outdoor beer gardens with thatch roofs. You can usually get snacks here too, known as “drinking food” or káp kâem – typical dishes include spicy papaya salad, fresh spring rolls, omelette, fried peanuts (thua jeun), shrimp-flavoured chips (khào kiap kûng) and grilled chicken.

Other Asian beers, including Tiger and Singha, are often available (sometimes on tap in Luang Prabang), and closer to the Chinese border you’ll find cheaper and less flavousome Chinese lagers on many menus.

In Vientiane, Luang Prabang and other larger, more touristy, towns, you’ll find a good range of Western spirits and liquors, and more upmarket restaurants usually have imported wine available by the glass or bottle.

Lào-láo and other rice spirits

Drunk with gusto by the Lao is lào-láo, a clear rice alcohol with the fire of a blinding Mississippi moonshine. Most people indulge in local brews, the taste varying from region to region and even town to town.

Drinking lào-láo often takes on the air of a sacred ritual, albeit a rather boisterous one. After (or sometimes during) a meal, the host will bring out a bottle of lào-láo to share with the guests. The host begins the proceedings by pouring a shot of lào-láo and tossing it onto the ground to appease the house spirit. He then pours himself a measure, raising the glass for all to see before throwing back the drink and emptying the remaining droplets onto the floor, in order to empty the glass for the next drinker. The host then pours a shot for each guest in turn. After the host has completed one circuit, the bottle and the glass are passed along to a guest, who serves him- or herself first, then the rest of the party, one by one. Guests are expected to drink at least one shot in order not to offend the house spirit and the host, although in such situations there’s often pressure, however playful, to drink much more. One polite escape route is to take a sip of the shot and then dump out the rest on the floor during the “glass emptying” move.

Another rice alcohol, lào hái, also inspires a festive, communal drinking experience. Drunk from a large earthenware jar with thin bamboo straws, lào hái is fermented by households or villages in the countryside and is weaker than lào-láo, closer to a wine in taste than a backwoods whisky. Drinking lào hái, however, can be a bit risky as unboiled water is sometimes added to the jar during the fermentation process.

One of the pleasures of shopping in a non-industrial country like Laos is the availability of hand-crafted goods. Because items made by hand can only be produced in limited quantities, they are usually sold or bartered in the village in which they were made, and seldom get very far afield. Handmade baskets, bolts of cloth and household utensils are best acquired at village level, as everything is cheaper at the source, though it’s not all that easy for non-Lao-speaking visitors to turn up and make known what they’re after. Provincial markets are the obvious alternative; prices here are usually just a bit more than what you would pay were you to buy directly from village artisans. Of course, if village-made objects make it all the way to the boutiques of Vientiane, their “value” will have multiplied many times over.

As with the rest of Southeast Asia, merchandise often has no price tag and the buyer is expected to make a spirited attempt at haggling the quoted price down. Even if an item is sporting a price tag, it’s still perfectly acceptable to ask for a discount. Bargaining takes patience and tact, and knowing what an item is really worth is half the battle. The first price quoted will usually be inflated. If you feel the price is way out of line, it is better to just smile and walk away than to squawk in disbelief and argue that the price is unfair – no matter how loud or valid your protestations, nobody will believe that you cannot afford to buy.

On the whole, Luang Prabang is better for shopping than Vientiane, as much of what is for sale in Luang Prabang is produced locally, meaning you get a better selection of goods and at better prices.

Textiles

A surprisingly large number of the ethnic groups that make up the population of Laos produce cloth of their own design, which is turned into men’s and women’s sarongs, shoulder bags, headscarves and shawls. Traditionally, most textiles stayed within the village where they were woven, but the increasing popularity of Lao textiles with visitors has led urban textile merchants to employ buyers to comb isolated villages for old textiles that might be resold at a profit. The result is that many merchants have only a vague idea of where their old textiles are from or which group made them. This doesn’t seem to deter foreign buyers, however, and sales are brisk, which has given rise to the practice of boiling new textiles to artificially age them. Some of these so-called antique textiles sell for hundreds of dollars.

To some shopkeepers “old” can mean ten years or so and most will have little idea what the age of a certain piece is, but if you persist in asking, they will often claim an item has been around for a couple of centuries. As textiles are difficult to date, it’s best to take such claims with a pinch of salt. All in all, though, it is rare for the local merchants to go to great lengths to deceive customers.

These days, though, the vast majority of the textiles for sale are new textiles specifically made for the tourist market. These may have the same patterns and motifs as the traditional sarongs and so forth, but are cut and sewn into items such as pillowcases. If you’re after antique textiles you have to ask; unless you are an expert or have money to burn, it is a good idea to stick to new textiles, which can be had for as little as $5 and are just as pleasing to the eye as the older pieces.

Lao weavers have a long tradition of combining cotton and silk: a typical piece may have a cotton base with silk details woven into it. Modern pieces of inferior quality substitute synthetic fibres for silk, and some vendors have been known to try to pass off hundred-percent synthetic cloth as silk. Lastly, the synthetic dyes used by most weavers are not colourfast, something to bear in mind when laundering newly purchased textiles.

Silver

Although Thai antique dealers have made off with quite a bit of old Lao silver (and marketed it in Thailand as old Thai silver) there is still a fair amount of the stuff floating around. Items to look out for are paraphernalia for betel chewing: egg-sized round or oval boxes for storing white lime, cone-shaped containers for holding betel leaves and miniature mortars used to pound areca nuts. Larger silver boxes or bowls with human or animal figures hammered into them were once used in religious ceremonies. C-shaped bracelets and anklets are found in a variety of styles. Bracelets and anklets of traditional Lao style, as opposed to hill-tribe design, have a stylized lotus bud on each end.

Hill-tribe silver jewellery (traditionally made by melting down and hammering silver French piastres) is usually bold and heavy – the better to show off one’s wealth. With few exceptions, the hill-tribe jewellery being peddled in Laos is the handiwork of the Hmong tribe. In Luang Prabang, the old silversmith families that once supplied the monarchy with ceremonial objects are again practising their trade, and their silver creations represent some of the best-value souvenirs to be found in Laos.

Antiques

Thai merchants regularly scour Laos for antiques so there are probably more authentic Lao antiques for sale in the malls of Bangkok and Chiang Mai than anywhere in Laos. Conversely, many of the “antiques” for sale in Laos are actually reproductions made in Thailand or Cambodia. This is particularly true in the case of metal Buddhist or Hindu figurines.

Wooden Buddha images are often genuine antiques, but were most likely pilfered from some temple or shrine. Refraining from buying them will help discourage this practice. Prospective buyers should also be aware that there is an official ban on the export of Buddha images from Laos. Although this is aimed primarily at curbing the theft of large Lao bronze Buddhas from rural monasteries, small images are also included in the ban. That said, it is highly unlikely that Lao officials will confiscate new Buddhas from foreign visitors. The Lao, when acquiring a Buddha image, pay particular attention to the expression on the Buddha’s face. Does the Buddha look serene? If so, the image is considered auspicious.

Antique brass weights, sometimes referred to as “opium weights”, come in a variety of sizes and shapes. Those cast in zoomorphic figures (stylized birds, elephants, lions, etc) are an established collectable and command high prices, sometimes selling for hundreds of dollars. Weights of simpler design, such as those shaped like miniature stupas, are much more affordable and can be bought for just a few dollars in provincial towns.

Opium pipes come in sundry forms as well. Although very few are genuine antiques, the workmanship is generally quite good as they are produced by pipemakers who once supplied Vientiane’s now-defunct opium dens. A typical pipe may have a bamboo body, a ceramic bowl and silver or brass ornamentation, and should sell for about $50. During the past few years Laos has been flooded with reproduction opium pipes from Vietnam. These are more colourful and ornate than the Laos-made pipes, but aren’t worth spending more than $10 or so to buy.

Royalist regalia

With the memories of the war that divided Laos fading, paraphernalia associated with the defunct kingdom is less likely to offend officials of the present regime, though wearing such memorabilia in public would be considered poor form. Brass buttons, badges and medals decorated with the Hindu iconography of the Lao monarchy are sometimes found in gold or silver jewellery and antique shops. Royal Lao Army hat devices depicting Shiva’s trident superimposed on Vishnu’s discus and brass buttons decorated with Airavata, the three-headed elephant, are typical finds.

Woodcarving, rattan, wicker and bamboo

Until tourism created a demand for souvenirs, nearly all examples of Lao woodcarving were religious in nature – for example, the small, antique, wooden Buddha images which are finding their way into curio shops. For those who have bought a stunning, hand-woven textile but are unsure of how to display it, there are ornately carved hangers made expressly for this purpose. Workmanship varies, however, so inspect carefully to ensure that there are no splinters or jagged edges which may damage the textile. Keep in mind also that large woodcarvings sometimes crack when transported to less humid climes.

That baskets are an important part of traditional Lao culture is reflected in the language: Lao has dozens upon dozens of words for them, and they’re used in all spheres of everyday life. Many different forms of basket are used as backpacks; those made by the Gie-Trieng tribe in Xekong province are probably the most expertly woven. Baskets are also used for serving food, such as sticky rice. These mini-baskets come with a long loop of string so they can be slung over the shoulder when hiking, as sticky rice is the perfect snack on long treks, road or boat trips. Mats made of woven grass or reeds can be found in sizes for one or two people. The one-person mats are dirt-cheap, easily carried when rolled up and make a lot more sense than foam rubber mattresses. Woven mats are especially handy when taking a slow boat down the Mekong, as the passenger holds are often not the cleanest of places. Ordinary sticky rice baskets and mats can be found at any provincial market and should cost no more than a couple of dollars.

CAPITAL

Vientiane

Population

Over 7.7mil

curency

Kip Laos (₭)

BIGGEST CITY

Vientiane

language

Laos

best time to travel

Dec - Apr

Daily Updated By Luxury Travel

Lastest News

Are You Ready Tailor-made for your vacation?

Plan Your Trip!

Let us transform your dreams into the ultimate vacation experience. Our consultation and itinerary design services are complimentary until you are completely satisfied with the proposed program. We design; you decide.

Login