As in many Asian cultures, food plays a major role in day to day life, and is the basis of all festivals and celebrations. The Laotians are famous for their generosity and if a guest is invited to join, the meal will inevitably become a feast, comprising of numerous dishes. The dishes in Laos are in many ways similar to those enjoyed in nearby countries such as Thailand and Cambodia, but with a national twist. The closest similarities are with the cuisine of northeastern Thailand, but influences from Chiang Mai and even Vietnam can also be seen in the dishes prepared.

Many dishes in Laos are accompanied by a large plate of raw vegetables and herbs, which you can add or eat separately to enhance the flavour of the meal. Lao people have less of a sweet tooth that the Thais, which appeals to many Europeans. The most famous dishes in other parts of Asia often involve sweet and sour tastes but in Laos they are more singular, one flavour or the other. Bitter tastes are considered more healthy by may Laotians and herbs are liberally added to create a rich blend of tastes. Ingredients considered essential include Galangal, garlic, lemongrass and lime, all of which contribute to the zest and appeal of the country's fine cuisine.

Traditional Loa food is rarely served piping hot and most meals involve a side order of glutinous or sticky rice, which is the staple food. Perhaps the most famous Laotian dish is "Larb" or spicy marinated meat of fish salad, prepared with lemon and a blend of herbs. This tangy flavoursome dish is a favourite throughout the country. Another well known offering is 'Tam Som', a spicy papaya salad with even more lemon and herbs. Other dishes are grilled, boiled and stir fried, and unlike in other South East Asian countries, rich stews are also play a regular part in many local menus. These are often coloured green thanks to the addition of the Ya Nang leaf, a medicinal plant that adds flavour. Lao soups are also well known for their rich, fresh ingredients. These include both clear and milky creations, as well as consomme and liquid curries.

In the main cities, the influence of the French is apparent with baguettes and pate served from street stall in the mornings and modern French bistros offering fine cuisine to western visitors. Wider Asian influences are also now more common in the main tourist areas, but for the most authentic dining experience, local eateries offer a good range of fabulous local dishes. Street food like Ping pa (grilled fish), Ping gai (grilled chicken) and Ping sin (grilled meat) are all tasty snacks to savour on a day out in Laos. The fish and meats are often marinated with herbs and spices and also served wit soy sauce for added taste. Laos people tend to slow cook their food more than their Thai cousins and like to serve dishes with special sauces like 'chaew' to combat any dryness in the meat.

For special occasions there are no less than three infamous spirits made from rice. Lao hai, or jar alcohol is served in an earthen jar and is similar to sake, Lau-Lao is a strong whisky , and Lao lao has a pink colour due to its main ingredient of purple rice. The national beer Beerlao is a firm favourite with locals and travellers and is gaining popularity at an international level. Much of the worlds Arabica coffee is grown in Laos, although locals drink their coffee with condensed milk out of a glass and often followed by a glass of green tea which is grown on Lao's Bolovens Plateau.