KhaoSoi

Laos is such a laid-back place that I’m sure the most common argument must be over which restaurant has the best KhaoSoi.

You can immediately see how the Laos version differs from the one famous in Thailand in that they make it without using gati (coconut milk). Instead of the creamy, slightly sour Northern Thai version, I noticed right away how cleanly I could taste the meat, a warming pork blend of tomatoey spices.

The minced pork is slow cooked for hours, traditionally over a charcoal fire, the chef turning the meat while mixing in roasted chilis and chili oil as well as herbs that have been crushed using a mortar and pestle.

Customer Satisfaction Guarantee

I tasted galangal, lemongrass, and the small Laos home-grown sour tomatoes as well. This is a dish that will capture both your eye and your appetite – Guaranteed customer satisfaction.

Where to go: The best dish we had was in LuangPrabang, at an unmarked home-restaurant across from the Wat Sene Temple.

A LEGENDARY BOWL OF LUANG PRABANG KHAO SOI