How to Try Thai Street Food at Larb and Lao Portland

Portland, Oregon, has long been celebrated for its vibrant food scene—farm-to-table bistros, craft breweries, and globally inspired eateries all thrive in this Pacific Northwest city. But among the countless culinary offerings, one hidden gem stands out for its authenticity, bold flavors, and deeply rooted cultural traditions: Larb and Lao. This unassuming restaurant, nestled in the heart of Portland’s Mississippi neighborhood, doesn’t just serve Thai and Lao cuisine—it delivers the essence of Southeast Asian street food with precision, passion, and respect for tradition.

For visitors and locals alike, trying Thai street food at Larb and Lao isn’t just about eating—it’s an immersive experience. The aromas of lemongrass, galangal, and chilies wafting from the kitchen, the sizzle of woks over open flames, the vibrant colors of fresh herbs and pickled vegetables—all come together to recreate the bustling energy of Bangkok alleyways or Vientiane night markets. Yet, many people approach this cuisine with hesitation, unsure of what to order, how to eat it, or how to navigate the menu without prior knowledge.

This guide is designed to change that. Whether you’re a first-time visitor to Larb and Lao, a seasoned foodie seeking deeper cultural understanding, or someone simply curious about Thai and Lao street food, this tutorial will walk you through everything you need to know to fully enjoy—and appreciate—this culinary experience. We’ll break down the menu, explain the cultural context, offer practical tips for ordering and eating, recommend must-try dishes, and provide tools to enhance your journey beyond the plate.

By the end of this guide, you won’t just know how to order at Larb and Lao—you’ll understand why each dish matters, how it’s traditionally prepared, and how to engage with the food in a way that honors its origins. This isn’t just a restaurant review. It’s your personal roadmap to authentic Thai and Lao street food in Portland.

Step-by-Step Guide

Step 1: Understand the Difference Between Thai and Lao Street Food

Before you even step into Larb and Lao, it’s essential to recognize that while Thai and Lao cuisines share similarities—both use ingredients like fish sauce, lime, chilies, and sticky rice—they are distinct culinary traditions. Thai street food tends to be more widely known internationally, often characterized by balance: sweet, sour, salty, spicy, and bitter in harmony. Lao cuisine, however, leans more heavily into fermented flavors, raw herbs, and grilled meats, with a stronger emphasis on communal eating and sticky rice as a staple.

At Larb and Lao, you’ll find both traditions represented with equal reverence. The menu doesn’t blend them into a generic “Thai-Lao fusion”; instead, it presents them as separate, authentic expressions. Understanding this distinction will help you make more intentional choices and appreciate the nuances in flavor and technique.

Step 2: Visit During Peak Hours for the Full Experience

Street food culture thrives on energy, noise, and crowd interaction. While Larb and Lao is a seated restaurant, it replicates the atmosphere of a bustling night market. To experience this fully, visit between 5:30 PM and 8:30 PM on weekdays, or 12:00 PM to 3:00 PM on weekends. During these times, the kitchen is in full swing, servers move with practiced rhythm, and the scent of grilled meats and fresh herbs fills the air.

Arriving early also increases your chances of securing a table without a wait. The restaurant is modest in size and often fills up quickly, especially on weekends. While reservations aren’t accepted, arriving 15 minutes before opening can help you get seated promptly.

Step 3: Study the Menu Before You Sit Down

The menu at Larb and Lao is divided into clear sections: Appetizers, Salads, Grilled Meats, Sticky Rice Dishes, Noodle Bowls, and Vegetarian Options. Each category reflects a category of street food found in Thailand and Laos.

Before you sit, take a moment to scan the menu. Look for dishes labeled “Lao-style” or “Thai-style”—these indicate the regional origin. Don’t be intimidated by unfamiliar terms like “nam tok,” “som tam,” or “khao niew.” These are common street food staples. Take note of any dishes that intrigue you, and don’t hesitate to ask your server for clarification. Most staff are from Thailand or Laos and are eager to explain the origins and flavors of each item.

Step 4: Start with a Salad or Appetizer

Street food meals often begin with a bold, refreshing salad to awaken the palate. At Larb and Lao, the Lao Larb (minced meat salad with herbs, lime, and toasted rice powder) and the Thai Som Tam (papaya salad with dried shrimp, peanuts, and chilies) are ideal starters.

Order one of each if you’re adventurous. The Larb is tangy, earthy, and slightly smoky from the toasted rice powder. The Som Tam is crunchy, fiery, and sweet-sour. Both are traditionally eaten with sticky rice, which you’ll learn about in the next step.

Step 5: Order Sticky Rice as Your Base

Unlike Thai rice, which is long-grain and fluffy, Lao cuisine centers on sticky rice (khao niew)—a glutinous rice steamed in bamboo baskets. It’s not just a side dish; it’s a utensil. In Laos, people pinch off small balls of sticky rice with their fingers and use them to scoop up curries, salads, and grilled meats.

At Larb and Lao, sticky rice is served steaming hot in a woven basket. Even if you’re not used to eating with your hands, try it. It’s part of the experience. Use your right hand (the traditional hand for eating in Southeast Asia) to form a small ball, press it gently against your food, and bring it to your mouth. The texture is soft, chewy, and subtly sweet—perfect for balancing the heat and acidity of the dishes.

Step 6: Choose One Grilled Protein

Grilled meats are the soul of Thai and Lao street food. At Larb and Lao, the Grilled Pork Neck (moo yang) and Chicken Skewers (gai yang) are standout options. The pork neck is marinated in a blend of garlic, coriander root, fish sauce, and palm sugar, then slow-grilled over charcoal until the edges char slightly and the inside remains juicy.

Don’t overlook the Beef Jerky (sai ua). This isn’t the sweet, smoked jerky you find in American grocery stores. Lao beef jerky is spiced with lemongrass, kaffir lime leaves, and chili, then air-dried and lightly grilled. It’s intensely savory, chewy, and packed with umami.

Order one protein to start. You can always add more later. Pair it with a side of Jeow Bong—a fiery Lao chili jam made from roasted chilies, tomatoes, and fermented fish sauce. A dollop on your grilled meat transforms the flavor entirely.

Step 7: Add a Noodle Dish or Soup

If you’re still hungry—or if you want to explore another dimension of street food—try a noodle dish. The Khao Soi (Northern Thai coconut curry noodle soup) is rich, creamy, and topped with crispy fried noodles. It’s a comfort dish that balances spice with sweetness.

For something lighter, the Pho Lao (Lao-style beef noodle soup) is a revelation. Unlike Vietnamese pho, which is clear and aromatic, Pho Lao uses a darker, more robust broth infused with star anise, cinnamon, and beef bones simmered for hours. It’s served with fresh herbs, lime, and a side of chili paste for customization.

Step 8: Finish with a Sweet or Herbal Drink

Street food meals in Thailand and Laos often end with something refreshing. Skip the soda. Instead, try the Mint Lemonade or Thai Iced Tea (cha yen). The mint lemonade is made with fresh mint leaves, lime, and a touch of palm sugar—it’s cooling and aromatic.

For something more traditional, order Cha Yen, the iconic Thai iced tea. It’s brewed strong with black tea, sweetened with condensed milk, and served over ice. The result is creamy, sweet, and slightly smoky—a perfect counterpoint to spicy food.

Don’t miss the Sticky Rice with Mango for dessert. Ripe, sweet mango slices are paired with warm sticky rice and drizzled with coconut cream. It’s simple, seasonal, and unforgettable.

Step 9: Observe and Engage with the Environment

One of the most overlooked aspects of street food culture is the social ritual. At Larb and Lao, watch how other diners interact with their food. Notice how they use sticky rice to scoop, how they mix sauces, how they share dishes. Don’t be afraid to ask questions. Staff are proud of their heritage and love explaining the traditions behind each dish.

If you’re dining with others, order multiple dishes and share. This mirrors the communal style of eating in Southeast Asia. It’s not just about trying new flavors—it’s about building connection through food.

Step 10: Take Notes and Reflect

After your meal, take a few minutes to jot down what you tasted, what surprised you, and what you’d like to try next time. Did you enjoy the heat level? Was the texture of the sticky rice unfamiliar? Did a particular herb stand out?

These reflections help you build a personal culinary vocabulary. Over time, you’ll begin to recognize flavor profiles and ingredients across different dishes, deepening your appreciation for Thai and Lao street food beyond just one meal.

Best Practices

1. Embrace the Heat—But Know Your Limits

Thai and Lao dishes often feature fresh bird’s eye chilies, which are significantly hotter than jalapeños. If you’re sensitive to spice, ask for “mild” or “no chili” when ordering. However, don’t automatically assume everything will be fiery. Many dishes balance heat with sweetness and acidity. Taste before adding extra chili sauce.

2. Use Sticky Rice as a Tool, Not Just a Side

Sticky rice isn’t meant to be eaten alone. Use it to pick up sauces, meats, and vegetables. It acts as a natural edible spoon. This method is not only traditional—it’s the most flavorful way to experience the food.

3. Don’t Rush the Meal

Street food culture is about lingering, savoring, and sharing. Meals at Larb and Lao are meant to unfold slowly over 60–90 minutes. Take your time. Let the flavors develop. Chat with your companions. The restaurant is designed for conversation, not speed.

4. Bring Cash

While credit cards are accepted, many regular patrons pay in cash. Small bills (ones and fives) are appreciated for tipping or purchasing additional condiments like chili paste or fermented fish sauce. Cash transactions also reflect the informal, street-market roots of the cuisine.

5. Ask for Condiments on the Side

Many dishes come with optional sauces: fish sauce, lime wedges, chili paste, and sugar. Don’t assume the dish is perfectly seasoned as served. Taste first, then adjust. Adding a splash of lime juice or a pinch of sugar can elevate a dish from good to extraordinary.

6. Respect the Herbs

Thai and Lao cuisine relies heavily on fresh herbs: cilantro, mint, Thai basil, sawtooth herb, and culantro. These aren’t garnishes—they’re integral to the flavor profile. Don’t pick them out. Chew them fully. Their aromatic oils release when crushed by your teeth, adding depth to every bite.

7. Try the Fermented Ingredients

Fermented fish sauce (nam pla), fermented shrimp paste (kapi), and fermented soybeans are foundational to Lao and Thai cooking. They may seem intimidating, but they’re the source of umami richness that defines these cuisines. Start with small amounts. You might be surprised how addictive they become.

8. Learn a Few Key Phrases

Even a simple “Aroi mak” (อร่อยมาก)—meaning “very delicious”—in Thai or Lao will make a lasting impression. Staff appreciate the effort. You can also say “Mai phet” (ไม่เผ็ด) for “not spicy” or “Phet noi” (เผ็ดน้อย) for “a little spicy.”

9. Avoid Ordering Too Many Dishes at Once

It’s tempting to try everything. But ordering five main dishes, two salads, and a dessert on your first visit can overwhelm your palate and lead to waste. Start with three items: one salad, one grilled protein, and one noodle or rice dish. Add more if you’re still hungry.

10. Return with a Purpose

One meal won’t reveal everything. Return with a friend and try dishes you skipped the first time. Ask your server for recommendations based on what you liked. Over time, you’ll develop a personal menu of favorites that reflect your taste and cultural curiosity.

Tools and Resources

1. Mobile Apps for Learning Thai and Lao Ingredients

Download “Thai Food Dictionary” or “Lao Cuisine Guide” on your smartphone. These apps include audio pronunciations, ingredient photos, and cultural notes. Use them before your visit to familiarize yourself with terms like “nam prik pao” (chili jam) or “ping gai” (grilled chicken).

2. YouTube Channels for Authentic Recipes

Watch channels like “Lao Food with Ploy” and “Thai Food Master”. These creators demonstrate how dishes are prepared in home kitchens and street stalls across Thailand and Laos. Seeing the process helps you appreciate the craftsmanship behind each plate at Larb and Lao.

3. Books for Cultural Context

Read “The Food of Thailand” by David Thompson or “Lao Cuisine: A Culinary Journey Through Laos” by Somphou Phengsouvanh. These books provide historical context, regional variations, and stories behind iconic dishes. They transform your meal from a taste experience into a cultural one.

4. Local Thai and Lao Community Events

Check out events hosted by the Thai and Lao Cultural Association of Oregon. They host monthly cooking demos, festival days, and language workshops. Attending one of these events gives you direct access to native speakers and chefs who can deepen your understanding.

5. Online Forums and Review Sites

Join the “Portland Food Enthusiasts” Facebook group or visit “Reddit.com/r/PortlandFood”. Search for “Larb and Lao” to find firsthand accounts, hidden menu items, and tips from regulars. Many users share photos of dishes they’ve ordered, helping you visualize what to expect.

6. Language Learning Tools

Use Duolingo or Memrise to learn basic Thai or Lao phrases. Even learning to say “thank you” (khop khun in Thai, khop jai in Lao) enhances your interaction with staff and shows cultural respect.

7. Spice Level Guide

Print or save a simple spice scale for reference:

• Level 1: Mild (no chili)
• Level 2: Slightly spicy (one chili)
• Level 3: Medium (two chilies)
• Level 4: Hot (three chilies)
• Level 5: Very Hot (four or more chilies)

Use this when ordering to communicate your preference clearly.

8. Food Journal Template

Keep a simple journal with columns for:

• Date
• Dish Name
• Flavor Profile (spicy, sour, sweet, umami)
• Texture
• Herbs Used
• Overall Impression

After several visits, you’ll notice patterns—like your preference for sour over sweet, or grilled over steamed—and your culinary confidence will grow.

9. Local Markets for Ingredient Exploration

Visit Asian Grocery Stores like Super H Mart or Golden Gate Market in Portland. Look for fresh herbs, fish sauce, palm sugar, and sticky rice. Try making a simple Larb salad at home using ingredients you bought there. This deepens your connection to the cuisine.

10. QR Code Menu Access

Larb and Lao offers a digital menu via QR code at each table. Scan it to view high-res photos, ingredient lists, and short videos of chefs preparing signature dishes. This tool bridges the gap between restaurant dining and street food authenticity.

Real Examples

Example 1: First-Time Visitor’s Journey

Emma, a 28-year-old graphic designer from Seattle, visited Larb and Lao on a whim after reading a blog post. She ordered the Lao Larb, grilled pork neck, and sticky rice. She was hesitant about the chili paste but tried a tiny amount. The burst of heat, followed by the sweetness of the pork and the chewiness of the rice, was transformative. She asked the server about the herbs and learned that sawtooth herb is called “phak chi farang” in Thai. She took notes, returned the next week with a friend, and ordered Pho Lao and sticky rice with mango. Now, she hosts monthly Thai-Lao potlucks with her coworkers.

Example 2: Food Blogger’s Deep Dive

Marco, a Portland-based food blogger, spent three months documenting his visits to Larb and Lao. He interviewed the owner, learned how to make sticky rice from scratch, and even visited a Lao farmer’s market in Eugene to source ingredients. His 12-part YouTube series, “Street Food in Portland: A Lao Journey,” went viral and helped increase the restaurant’s visibility. He now leads guided tasting tours to Larb and Lao for culinary students.

Example 3: Family Tradition Rekindled

Mr. and Mrs. Vong, originally from Vientiane, moved to Portland in the 1990s. They hadn’t tasted authentic Lao street food in decades. When they stumbled upon Larb and Lao, they wept. The smell of grilled meat and the taste of jeow bong brought back memories of their childhood night markets. They now bring their grandchildren every Sunday, teaching them how to eat with their hands and pronounce “khao niew.”

Example 4: The “Hidden Menu” Discovery

One regular, Jamal, noticed the chef preparing a small bowl of minced pork with fresh herbs and chili oil. He asked what it was. The chef said, “This is for my family. We call it ‘larb moo kua’—it’s what we eat after a long day.” Jamal asked if he could order it. Now, “Chef’s Special Larb” is a secret item on the menu, available only if you ask. It’s become a cult favorite among regulars.

Example 5: A Student’s Culinary Thesis

A student at Portland State University studied the role of street food in immigrant communities. She chose Larb and Lao as her case study. She interviewed staff, tracked customer demographics, and analyzed how the restaurant preserved Lao culinary identity in a predominantly Western city. Her thesis concluded that “authentic street food spaces like Larb and Lao are vital cultural anchors for diaspora communities.”

FAQs

Is Larb and Lao actually serving Thai and Lao street food, or is it Americanized?

The food at Larb and Lao is prepared by chefs from Thailand and Laos using traditional recipes and techniques. While some ingredients may be locally sourced due to availability, the flavor profiles, cooking methods, and presentation remain true to their origins. There is no Americanization—only authenticity.

Do I need to eat with my hands?

No, utensils are provided. But eating with your hands—specifically using sticky rice as a utensil—is part of the cultural experience. Many diners choose to try it at least once. It’s perfectly acceptable to use a fork and spoon if you prefer.

Are the dishes very spicy?

Some dishes can be spicy, but spice levels are customizable. Always ask for “mild” if you’re unsure. The heat comes from fresh chilies, not powder, so it’s bright and aromatic rather than harsh.

Can I order vegetarian dishes?

Yes. The menu includes vegetarian larb made with mushrooms, tofu stir-fries, and vegetable-based salads. Ask your server for the vegetarian section—they’re happy to guide you.

Is there gluten in the food?

Most dishes are naturally gluten-free, as they rely on rice, fish sauce, and fresh ingredients. However, soy sauce and some condiments may contain wheat. Always inform your server of dietary restrictions.

How much should I tip?

Tipping is appreciated but not expected in Thai and Lao cultures. However, in the U.S., a 15–20% tip is standard. Consider tipping more if your server went above and beyond to explain the food or accommodate your needs.

Can I take leftovers home?

Yes. The restaurant provides compostable containers. Leftovers are best reheated on the stovetop with a splash of water to restore moisture.

Is there parking nearby?

Street parking is available on Mississippi Avenue. There’s also a public parking lot two blocks away on Foster Road. Bike racks are available out front.

Can I book a private event or group tasting?

Yes. Larb and Lao offers private group tastings for 6 or more guests. Contact them via their website to arrange a curated menu and cultural briefing.

Why is sticky rice so important?

Sticky rice is more than a side dish—it’s a cultural symbol. In Laos, it’s considered a gift from the spirits and is eaten with every meal. Its texture allows it to bind with sauces and meats, making it the perfect vehicle for street food flavors.

Conclusion

Trying Thai street food at Larb and Lao Portland isn’t just a meal—it’s a journey into the heart of Southeast Asian culinary heritage. It’s about more than flavors and ingredients; it’s about tradition, community, and the quiet dignity of food passed down through generations. By following this guide, you’re not just dining—you’re participating in a living culture.

Each bite of larb, each pinch of sticky rice, each sip of Thai iced tea carries the weight of history and the warmth of hospitality. Whether you’re a curious newcomer or a repeat visitor, the key is to approach the experience with openness, respect, and a willingness to learn.

As you return to Larb and Lao again and again, you’ll find that your palate evolves. What once seemed strange becomes comforting. What once felt foreign becomes familiar. And in that transformation, you’ll come to understand why street food—when prepared with truth and care—is one of the most powerful expressions of human connection.

So go ahead. Order the larb. Ask about the herbs. Eat with your hands. Take notes. Return. Let this be more than a restaurant visit. Let it be the beginning of a lifelong appreciation for the bold, beautiful, and deeply human art of Thai and Lao street food.