Eating Out in Rural LaosLaos features very few cities; the only ones deserving the title are
Vientiane,
Luang Prabang and
Savannakhet and even those are tiny. Beyond them, the only towns in the country are the provincial capitals; below these are small villages that often lack even a market. This is a crucial point for the assiduous traveler, since even in the provincial capitals little food is available beyond the market.
The town markets are open mainly during the mornings and always feature a basic food plaza with a few stalls selling noodle soup or rice dishes. The restaurants in town - if existing at all - would be near the market.
Coffee in Northern LaosLaos offers a superb
coffee. However, the crop grows in the
Bolaven Plateau, in the Laotian deep south. North of
Vientiane the coffee quality deteriorates rapidly and north of
Luang Prabang it becomes an oddity.
If arriving from central Laos, or even from nearby Phonsavan, the traveler would be surprised of the lack of coffee stalls; the secret is simple: this area was not under the French influence - at least not a strong one - and the coffee was not adopted by the locals. This fact caused also the lack of baguettes in the area.
Xam Nua's MarketThe market in Xam Nua is placed along the riverside, beyond the expected stalls, two restaurants occupy are located there near the bridge.
The food in the market is generally safe, but the fermented fish sauce, should be avoided (not that you would taste it after smelling it), due to its possible contamination with various river parasites.
Overall, as always, a close check of the local markets, seeing what the locals eat and buy, opens a wide window to their culture. The experience is recommended with all my heart.
ProteinsThe name of the meat used is always added to the name of the dish, making easy to recognize the variations offered. The main four options are almost identical in Thai and Lao and are worth memorizing: "Kai" is chicken, "Sin" is beef, "Moo" – strangely enough - is pork, and "Pa" means fish.
Chitthavanh RestaurantBelow the bridge and facing the river, is the Chitthavanh Restaurant, which is considered the best restaurant in town with a range of reasonably priced dishes and an English-language menu. Most dishes are adaptations of local delicacies to Western tastes. However, having traveled so far in order to eat at a place serving adaptations of Western dishes seems wrong to me.
Yiensingchien RestaurantRight next door, Yiensingchien Restaurant is strikingly similar in shape, but specializes in Lao food and thus was my preferred option. The agricultural valley in which the town is located is obviously rich in crops and provides vegetables of exceptionally high quality to the market; it would be a sin not to eat there a noodle soup, while watching the slow flow of the local river.
Soups are an integral part of every meal; the beef noodle soup served here was especially good, and can be accompanied by other popular dishes. The Lao staple food is sticky rice; it complements practically every meal. Next to it are placed fresh raw greens served undressed, especially mint which seldom appears in other South East Asian cuisines.
Three types of soups ("tom" in
Lao and Thai) characterize the Lao cuisine: cheut, keng, and keng soua. Tom cheut is the mildest soup; it lacks any strong spices. Tom Keng contains ginger and padek; the last is a fish sauce. Tom keng soua is similar to the former, but it contains galangal and ginger; it may be regarded as the local version of the Thai
Tom Yum.
In season, you may notice the appearance of tomatoes in the form of a thin slice added to the soup: it has an electric effect on its overall taste. The tomatoes are typical of northern Laos, and are absent; similarly to carrots and potatoes, from all the southern parts of
South East Asia, which do not offer a suitable land for such crops. To compensate for the subsequent loss of vitamin A in their diet, the tomatoes and carrots lean areas consume larger quantities of chili; that may be a good explanation to why northern Laos uses less hot spices than other parts of the country.
MannersThe ubiquitous presence of sticky rice in the Lao cuisine means that much of the eating is made using hands: otherwise, the rice is hard to handle. However, soup is consumed using the deep Asian spoons. Occasionally, chopsticks would be available; then they are used for picking up the chunks of meat and vegetables out of the soup as well as for handling the noodles.
Bon Appetite!