Vietnamese Legacy · Rice Noodle Soup

Feu (Lao Pho)

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The name and the noodles came from Vietnamese immigrants, but ask a Lao cook and they'll tell you feu isn't just borrowed pho — the broth and garnishes have been seasoned into a dish considered distinctly Lao.

Rice noodles are ladled into a clear broth simmered with beef, pork, or chicken bones, then topped with bean sprouts, herbs, lime, and chili to taste. It's a common breakfast dish at market stalls across Vientiane.

Why it's made this way: Vietnamese communities that settled in Laos during the French colonial period brought the dish and its name, and generations of Lao cooks have since seasoned it into their own version, distinct from Vietnamese pho.