Theravada Buddhism is a dominant influence in Lao culture. It is reflected throughout the country from language to the temple and in art, literature, performing arts, etc. Many elements of Lao culture predate Buddhism, however. For example, Laotian music is dominated by its national instrument, the khaen, a type of bamboo pipe that has prehistoric origins. The khaen traditionally accompanied the singer in lam, the dominant style of folk music. Among the various lam styles, the lam saravane is probably the most popular.The country has two World Heritage Sites: Luang Prabang and Vat Phou. The government is seeking the same status for the Plain of Jars.

Rice is the staple food and has cultural and religious significance. There are many traditions and rituals associated with rice production in different environments, and among many ethnic groups.

Cuisine

Lao cuisine is the cuisine of the Lao ethnic group of Laos and Northeast Thailand (Isan).Lao food differs from neighboring cuisines in multiple respects. One is that the Lao meal almost always includes a large quantity of fresh raw greens, vegetables and herbs served undressed on the side. Another is that savory dishes are never sweet. "Sweet and sour" is generally considered bizarre and foreign in Laos. Yet another is that some dishes are bitter. There is a saying in Lao cuisine, "van pen lom; khom pen ya," which can be translated as, "sweet makes you dizzy; bitter makes you healthy." A couple of the green herbs favored in Lao cuisine but generally ignored by their neighbors are mint and dill, both of paramount importance. Galangal is a cooking herb that is heavily favored in Laos, unlike in neighboring countries. It appears in probably the majority of Lao dishes, along with the conventional herbs: garlic, shallots, lemongrass, etc. Another distinctive characteristic of Lao food or more properly, Lao eating habits, is that food is frequently eaten at room temperature. This may be attributable to the fact that Lao food served with sticky rice is traditionally handled by hand.

Eating Customs

The traditional manner of eating was communal, with diners sitting on a reed mat on the wooden floor around a raised platform woven out of rattan called a ka toke. Dishes are arranged on the ka toke, which is of a standard size. Where there are many diners, multiple ka tokes will be prepared. Each ka toke will have one or more baskets of sticky rice, which is shared by all the diners at the ka toke.

In recent times, eating at a ka toke is the exception rather than the rule. The custom is maintained, however, at temples, where each monk is served his meal on a ka toke. Once food is placed on the "ka toke" it becomes a "pha kao." In modern homes, the term for preparing the table for a meal is still taeng pha kao, or prepare the phah kao.

Traditionally, spoons were used only for soups and white rice, and chopsticks were used only for noodles. Most food was handled by hand. The reason this custom evolved is probably due to the fact that sticky rice can only be easily handled by hand.

Lao meals typically consist of a soup dish, a grilled dish, a sauce, greens, and a stew or mixed dish (koy or laap). The greens are usually fresh raw greens, herbs and other vegetables, though depending on the dish they accompany, they could also be steamed or more typically, parboiled. Dishes are not eaten in sequence; the soup is sipped throughout the meal. Beverages, including water, are not typically a part of the meal. When guests are present, the meal is always a feast, with food made in quantities sufficient for twice the number of diners. For a host, not having enough food for guests would be humiliating.

The custom is to close the rice basket when one is finished eating.

Festivals

Laotian Festivals are usually based on Theravada Buddhism. Notable festivals are listed as follow: Vixakha Bouxa, Boun Bang Fay, Pi Mai Lao, Ok Phansa, Lao Independence Day.