Pho: A Must-Try Dish When Visiting Laos

Pho is a noodle soup dish beloved across Southeast Asia, especially in Laos and its neighboring country, Vietnam—where the dish originally comes from. Pho was created in the early 20th century in northern Vietnam, blending French colonial influences with traditional Vietnamese ingredients. It features flat rice noodles in a fragrant broth made by slowly simmering beef bones with spices like star anise, cinnamon, ginger, and onions.

As pho made its way into Laos, the dish was gradually adapted to suit local tastes. Lao-style pho typically has a richer, more robust broth, often enhanced with extra herbs and seasoning. It is usually served with a side of fresh herbs—like Lao basil, sawtooth coriander, and mint—along with bean sprouts, chili, and lime, allowing each person to customize their bowl to taste. Some versions also include beef, pork, chicken, or even offal, offering variety for every palate.

One remarkable thing about pho in Laos is how ubiquitous it is. Whether you’re in Vientiane, Luang Prabang, Pakse, or a small town in the countryside, you’ll find pho shops on nearly every street. It’s not just popular because of the taste—it’s convenient, comforting, and suitable for any meal of the day: breakfast, lunch, or dinner.

For travelers visiting Laos, trying a bowl of authentic Lao pho is a culinary experience not to be missed. However, it’s important to choose clean, well-reviewed places that use fresh ingredients and make their broth with care. While some of the best pho spots may not be fancy or widely advertised, locals know where to find the most flavorful and satisfying bowls.

Tasting pho in Laos isn’t just about eating a delicious meal—it’s a way to connect with Lao culture, enjoy local hospitality, and experience everyday life through a dish that’s as warm and inviting as the people who serve it.