
Based on 99 reviews
Chopped meat salad — typically pork, chicken, or beef — tossed with toasted rice powder, lime, fresh herbs, and fish sauce; the Lao version here is brighter and more herb-forward than the Thai-American standard
Served in a traditional bamboo steamer, the sticky rice here is the essential accompaniment — glutinous, slightly sweet, perfect for scooping larb or dipping in sauces
Lao-style tam mak hoong with fermented fish paste (padaek) giving it a funkier, deeper flavor than the Thai som tum — crisp green papaya with a punchy, complex dressing