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How can a tourist have Lao dishes for a day tour?
Lao food is traditionally eaten with sticky rice using fingers. In the countryside, people all eat as family style, sitting on the floor, sharing a few dishes. Lao traditional food is dry, spicy and very delicious based on fish, buffalo meat, pork, poultry and especially herbs. It is always being freshly prepared and not being preserved. Other than sticky rice, which can be eaten either sweet or sour, or fermented and is eaten with fingers, Laotian food is very rich in vegetables and is often browned in coconut oil.
Let see the top food of Lao cuisine.
Khao Poon Nam Pa
Vientiane has Khao Piak for breakfast. In Pakse, they have Khao Poon Nam Pa for breakfast. In the morning, visit a boat dock where long boats or small barges ferry people and merchants across the Mekong River bringing fresh vegetables to the market every day. There you’re sure to find at least one mobile stand where people are crowded around but not saying too much because they’re busy slurping their noodles.
Khao Soy
Sauce of ground pork and tomato layered on top pork broth. The soup is a fairly simple pork broth with medium wide rice noodles. The highlight is the pork tomato sauce that’s poured on top of the bowl. And it’s accompanied by fresh watercress leaves to balance the heaviness of the pork sauce. The watercress is commonly found Luang Prabang’s highland cool wet climates. Though some watercress can be found in Vientiane, not much is available and the leaves are not as vibrant as the ones found in Luang Prabang.
Khao Poon Nam Sin
This is a dark hearty soup with chunks of beef and tendon boiled until tender. Bamboo shoots adds a slightly sour flavor to balance the dark meaty soup. It’s accompanied by thin rice noodles.
Khao Piak Sen
It’s not really the official breakfast of Vientiane, but it’s so popular that it seems like it. Every morning on the way to work, you’ll pass by many shops, sidewalk stalls, or carts serving up Khao Piak. You’ll see that all of bowl to prepare for the work day ahead.
Khao Piak comes in two main styles of broth. A pork or chicken broth. It’s served with a sticky white noodle that comes in regular or thick size.
Khao Poon Nam Jeow
This soup uses all the pork innards. Along with the variety of pork parts, it’s also accompanied by a garden variety of vegetables such as thinly sliced bamboo shoots, banana flower, cabbage, and green papaya. 
Khao Poon (Rice Vermicelli Soup)
Lao noodle soup, made with long-simmered chili-and-meat-based soup (e.g. fish, pork, chicken). This soup is ladled on the cooked rice vermicelli and a bed of chopped up vegetables such as shallots, spring onion, coriander, mint leaves and string beans. Add fish sauce to taste and enjoy.
Khaipen (Fried Seaweed) with Jaew Bong
A popular snack, Kaipen is made of freshwater green algae, peppered with sesame seeds and sundried into paper-thin sheets. These raw Kaipen are stored away in rolls. For consumption, the Kaipen sheets are flash-fried in a pan and usually served with jaew bong (chilli paste).
