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!
strong, fresh, coriander-flavoured
fresh, aromatic, lemon taste and - for some - soapy
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.
lemon flavoured, fresh, sweet
sweet, fresh, aromatic, anise flavoured
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.
sweet, aromatic, anise-flavoured
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.