Editing Laos (section)

=== Cuisine ===
{{Main|Lao cuisine}}
[[File:3 Nagas Feast.jpg|thumb|An example of [[Lao cuisine]] ]]
[[Glutinous rice|Sticky rice]] is a staple food. There are traditions and rituals associated with rice production in environments and among ethnic groups. For example, Khammu farmers in Luang Prabang plant the rice variety ''khao kam'' in quantities near the farm house in memory of dead parents, or at the edge of the rice field to indicate that parents are still alive.<ref>{{cite web|url=http://www.adb.org/Evaluation/case-studies/LAO/Evaluation-Synthesis-on-Rice.pdf|archive-url=https://web.archive.org/web/20070702234215/http://www.adb.org/Evaluation/case-studies/LAO/Evaluation-Synthesis-on-Rice.pdf|archive-date=2 July 2007|title=Evaluation Synthesis of Rice in Lao PDR|access-date=27 June 2010}}</ref>

The most famous Lao dish is ''[[larb]]'' ({{langx|lo|ລາບ}}, {{IPA|lo|lâːp|}}; sometimes also spelled ''laab'' or ''laap''), a spicy mixture of marinated meat or fish that is sometimes raw (prepared like ''[[ceviche]]'') with a variable combination of herbs, [[Leaf vegetable|greens]], and spices. It is often accompanied by sticky rice and [[green papaya salad]].<ref>{{cite book |last1=Hutton |first1=Wendy |url=https://books.google.com/books?id=VKbYYXO4Id4C&q=larb+laos&pg=PA125 |title=Green Mangoes and Lemon Grass |publisher=Periplus Editions (HK) Limited |year=2007 |isbn=9780794602307 |access-date=21 January 2015}}</ref><ref>{{cite book |url=https://archive.org/details/isbn_9781741792331 |title=Southeast Asia on a Shoestring |publisher=Lonely Planet Publications |year=2010 |isbn=9781741792331 |page=[https://archive.org/details/isbn_9781741792331/page/82 82] |quote=laap laos. |access-date=21 January 2015 |url-access=registration |via=[[Internet Archive]]}}</ref><ref>{{cite web |title=Southeast Asian Cuisine: What to Eat in Southeast Asia and Where to Find It |url=https://www.tripsavvy.com/southeast-asian-cuisine-1458385 |access-date=18 January 2023 |website=tripsavvy |publication-date=26 June 2019}}</ref><ref name="Kraig2013">{{cite book |url=https://books.google.com/books?id=9XCjAQAAQBAJ&pg=PA311 |title=Street Food around the World: An Encyclopedia of Food and Culture |date=9 September 2013 |publisher=ABC-CLIO |others=Colleen Taylor Sen |isbn=978-1-59884-955-4 |editor=Bruce Kraig |pages=311– |accessdate=21 June 2021}}</ref><ref name="Minahan2010">{{cite book |last=Minahan |first=James |url=https://books.google.com/books?id=qM5XAAAAYAAJ |title=The Complete Guide to National Symbols and Emblems |publisher=Greenwood Press |year=2010 |isbn=978-0-313-34500-5 |accessdate=21 June 2021}}</ref><ref name="Webb Roten 2009 p. 94">{{cite book |last1=Webb |first1=L.S. |url=https://books.google.com/books?id=fgWrCQAAQBAJ&pg=PA94 |title=The Multicultural Cookbook for Students |last2=Roten |first2=L.G. |publisher=ABC-CLIO |year=2009 |isbn=978-0-313-37559-0 |series=EBL-Schweitzer |page=94 |access-date=June 26, 2016}}</ref> A French legacy is still evident in the capital city, [[Vientiane]], where [[baguette]]s ({{langx|lo|ເຂົ້າຈີ່}}, {{IPA|lo|kʰȁw tɕīː|}}) are sold on the street. They were first introduced when Laos was a part of [[French Indochina]].