Lao Food and Spiciness: What “A Little Spicy” Really Means

When people talk about Lao food, spicy flavors often come up first. And yes—it’s true that many Lao dishes are spicy. But it’s also important to understand that not all Lao food is spicy, and spice is usually added to specific dishes rather than everything on the table.

For Lao people, eating spicy food is part of everyday life. Dishes like papaya salad (tam mak hoong), larb, bamboo shoot soup, and some types of sour soups or tom yum are commonly enjoyed with chili. For locals, this level of spiciness feels normal and balanced, not extreme.

However, for foreign visitors who are not used to chili, the experience can be very different. What a Lao person considers “a little spicy” may already feel very hot for someone else. This difference is completely normal and nothing to be embarrassed about.

That is why one simple tip can make a big difference: ask before you order. You can say things like “Is this spicy?” or “Can you make it not spicy?” Most restaurants and food stalls are happy to adjust the level of chili, especially for visitors. Many cooks understand that foreign guests may prefer mild flavors and will gladly reduce or remove chili if asked.

It’s also good to know that spiciness in Lao food is not meant to cause discomfort. The goal is not to make people suffer or get a stomach ache. Chili is used to enhance flavor, balance sourness, and add character to the dish—something Lao people enjoy daily.

If you are trying Lao food for the first time, starting with non-spicy or mildly spiced dishes is a good idea, then slowly working your way up if you feel comfortable. Watching what locals order and asking staff for recommendations can also help.