Sharing the border with Thailand, Vietnam, and Cambodia, Laos is a landlocked country homing more than 7 million inhabitants. Though not as famous as other neighbors featuring stunning beaches, Laos is worth exploring to tourists for many reasons. Laotians are friendly despite their tough life mostly based on agriculture.

Once landing your feet on Luang Prabang’s UNESCO streets, take your time leisurely walking around to discover morning alms giving, visiting the wonderful Kuang Si Waterfall, or participating in a cooking class to learn how to make Laos traditional food. Following the Mekong river upstream to see Pak Ou Cave, a mysterious Buddha cave located in the limestone cliff, or cruising further to take trekking trips around hill tribe villages. For those who spend most of their life finding adventurous experiences, the southern part of the “Land of Million Elephants” is the best as you will have a chance of exploring magnificent waterfalls as well as soak yourself into scenic Bolaven Plateau.

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Though being influenced by its neighboring countries in South East Asia with f, tourists still find several differences between Laos cuisine and its neighbors’. From local food along the roads to ones in well-served restaurants, all of them have a special taste of Laos that you cannot get from the exact flavors in other countries. The vibrant, colorful, and mouth-watering dishes that are cooked with herbs, chilies, and the combination of various ingredients will fully satisfy your taste-buds. 

When visiting Laos, it will not be a full experience if you miss Klao Niaw or sticky rice, Savannakhet grilled chicken, or “Lapp- a ‘meat salad. Nowadays, you can find them in Luang Prabang, Vientiane, and other destinations. 

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 Indigenous Lao people are divided into three main groups: Lao Loan living in the lowland areas, Lao Theung who inhabit the mountainous slopes, and Lao Soung living in the highland areas. Three ethnic groups make up about 68%, 22%, and 9% of the total population respectively. Traveling to Laos, tourists can experience the diversity of languages including Lao spoken by about 70% of native speakers and ethnic minority languages such as Khmu and Hmong. Regarding society, it is suggested for you to greet the local people with a prayer-like gesture called “a nop”, especially when a younger person greets the elder to show their respect. 

Buddhism is the national religion of Laos and has influenced a variety of social rules. Walk downtown in Luang Prabang through peaceful streets, you will experience the amazing scene of hundreds of young monks walking silently, collecting foods from the local people. It is the so-called “Alms Giving”, an essential religious act in Buddhism that should be respectfully carried out by both locals and tourists. The culture of Lao is also hidden behind the architectures of Wat Xieng Thong as well as other cultural heritage sites in Luang Prabang. Just come and find it out! 


The “Land of Million Elephants” has two distinct seasons: the wet season running from May to October and the dry season running from November to April. 

The wet or rainy season in Laos features downpour for a few hours each day resulting from the monsoon climate as other Southeast Asian countries. During the period from May to July, the temperatures remain hot and at a high level of humidity, but will be a little cooler in the next months due to the rain will make the weather more comfortable and the atmosphere cleaner. The higher the land area is, the less rain it gets as the country is dramatically affected by altitude. The advantage of this time is that it is convenient for you to take the sightseeings by boat as the water level is high, making the slow boats can make a better cruising. 

The dry season in Laos consists of two different sub-sections. The cool dry season from November to February is an excellent time for travelers to go because the temperatures are relatively low with cleaner air. The other sub-section is the hot dry season from March to April. You can find it is unbearable because of the smoke factors caused when farmers burn rice stubble after harvesting as a preparation for a new crop. 


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