Lao food is very similar to the food eaten in the north-eastern Isaan region of Thailand. The Lao staple is sticky rice (khao niaow), eaten by hand from small baskets called tip khao. Using your right hand, pinch off a bit, roll into a ball, dip and munch away. The national dish is laap (also larb), a “salad” of minced meat mixed with herbs, spices, lime juice and, more often than not, blistering amounts of chili. Unlike Thai larb, the Lao version can use raw meat (dip) instead of cooked meat (suk), and if prepared with seafood makes a tasty if spicy carpaccio. Other favourites include tam maak hung, the spicy green papaya salad known as som tam in Thailand, and ping kai, spicy grilled chicken.
In addition to purely Lao food, culinary imports from other countries are common. Khao jii pat-te, French baguettes stuffed with pâté, and foe (pho) noodles from Vietnam are both ubiquitous snacks particularly popular at breakfast. Note that foe can refer both to thin rice noodles (Vietnamese pho) as well as the wide flat noodles that would be called kuay tiow in Thailand.