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The Lao version — minced meat tossed with toasted rice powder, fresh herbs, lime, and padaek for a funky, herbaceous depth that separates it from Thai larb
Crispy rice salad — fried rice balls crumbled and tossed with sour pork, herbs, peanuts, and a hit of fish sauce; a quintessential Lao dish done right
Lao-style som tum with padaek and dried shrimp — funkier and more complex than the Thai-American version, with serious heat available on request
Steamed glutinous rice served in a traditional bamboo basket — the essential Lao table anchor for eating with larb, papaya salad, and grilled dishes