Daily Laotian food consists of spices, peppers, rice, noodles (rice noodles), wheat noodles, fish and meat, and vegetables and fruits. Here is a non-comprehensive list of Cambodian dishes you may encounter during your trip.
Condiments
Khao Niao: Literally glutinous rice, actually steamed rice.
Khao Lam: Steamed glutinous rice cooked in a bamboo tube and sweetened with coconut milk.
Kapi: Paste made of pickled shrimps.
Pa Dek: Paste made of pickled fish.
Kieou: Paste made of peppers, herbs and garlic.
Nam Pa: Also called nuoc mam (from the Vietnamese language), it is a fish sauce.
Dishes
Tam Mak Hung: A traditional Lao dish made of smashed green papayas with lime, garlic and pepper.
Lap: A traditional fish or meat salad flavored with lime, mint and pepper.
Mok: A meat or fish pâté steam-cooked in a banana leaf.
New Thadeua: Crispy or fried rice salad, accompanied with vegetables, peanuts, fermented pork meat, and served with aromatic leaves such as mint, coriander, basil, all wrapped in a salad leaf.
Khao Poun: Often a noodle soup served in a spicy coconut milk broth with mint and soy sprouts.
Ping Kai: This grilled chicken dish is accompanied by glutinous rice (khao lam). It can also be served as chicken meatballs and sesame grains, accompanied by fresh fruits.
Tom Yam: Spicy soup made of lemongrass, pineapple, coconut milk, fish or meat, and many other ingredients.
Pho: This dish is from Vietnam but has become very popular in Laos. It consists of a noodle soup flavored with mint, basil, soy sprouts, coriander and meat.
Ôlam: Eggplant, chicken and mushroom soup that is a specialty of Luang Prabang.
Som Mou: Pieces of raw meat (either fish or pork), marinated in pepper and vinegar then fermented in banana leaves.