Herbs in Lao Cuisine

Below find a list of the most commonly used herbs in Lao Cuisine. Next to these, there are countless other wild herbs used in Lao dishes. Many of these herbs and leaves are bitter in taste, such as the Betel leaves. They are used in soups or as a wrapping for Lao Mieng, a popular snack.

On the tour or in our garden, you can try many of these herbs!

Mint

fresh, aromatic, sweet

Mint

Used in traditional Lao dishes such as Laarb, or as fresh side to soups. The pleasant smell is also used in tinctures and herbal compresses in Lao Medicine.

Sawtooth Herb

strong, fresh, coriander-flavoured

Sawtooth Herb

Sawtooth herb is used instead of Coriander. In Lao dishes it's used for Laarb, Jeows (spicy dipping sauce) or stews. Picture by Phantietvn

Coriander

fresh, aromatic, lemon taste and - for some - soapy

Coriander

Leaves are used in traditional Lao dishes such as Laarb, Luang Prabang Salad or as a garnish on soups and curries. Roots are used sometimes in curries.

Lemongrass

lemon flavoured, fresh, sweet

Lemongrass

Lemongrass is often used with fish, such as Mok Pa (steamed fish in Banana leaf). It is also used to cure sore throats or colds in traditional Lao Medicine.

Basil

sweet, fresh, aromatic, anise flavoured

Basil

There are 3 different kinds of basil in Laos, the Holy Basil being the most commonly used. It is usually added to stir fried onions or ginger.

Dill

sweet, aromatic, anise-flavoured

Dill

Dill is used in many traditional recipes, such as Orlaam (a stew) or Mok Pa (steamed fish), and is often used as garnish added to soups before serving.