Khao Soi

Laos is such a relaxed country that the most common debate must be over which restaurant serves the best Khao Soi. The Laos version differs from the well-known Thai version in that it is made without the use of gati (coconut milk). Instead of the creamy, slightly sour Northern Thai version, when you try it, you'll notice how cleanly you can taste the meat, a warming pork blend of tomatoey spices.

The minced pork is slow cooked for hours over a charcoal fire, with the chef turning the meat and mixing in roasted chilis and chili oil, as well as herbs crushed with a mortar and pestle. Galangal, lemongrass, and small Laos home-grown sour tomatoes are also present. This is a dish that will pique your interest as well as your appetite – guaranteed customer satisfaction.