Morning Market in Luang Prabang, Laos
Vendors set up on bamboo mats and sheets.
Bags of Rice
Rice is a staple at Laos meals, but it's usually sticky rice eaten with fingers, not steamed rice eaten with a spoon and fork.
Sticky Rice Baskets
Sticky rice is served in individual bamboo baskets with lids tethered by a string.
Banana Flowers, Tomatoes, Limes
Bright purple banana flowers, shredded, are a common salad ingredient.
Juicy starfruit are grouped into batches for sale. Hotel and guesthouse staff often shop for the day's meals at the morning market.
This curly green vegetable, a local variety, might be the salad of the day at one of Luang Prabang's restaurants.
Theravada Buddhism is the predominant religion in Southeast Asia, but each country brings different gifts to the local temples. In Laos, the offerings are these cones made from banana leaves and marigolds.
Papaya—some more than two feet long—thrive in Laos's tropical climate. This vendor cut a porthole to show the fruit is ripe and ready to eat.
A light noodle dish is served for breakfast in a tidy to-go package: banana leaves, wrapped with raffia and pinned with toothpicks.
Sausages on a Stick
These pork sausages, often made with sticky rice, sizzle on grills all over town from daybreak past sundown.
Fresh pork, beef and buffalo are cut to order as customers shop.
You can tell by the color of these cakes, likely made from pig's blood, that they're very fresh.
Live poultry comes to the market for shoppers who want to see their bird in action ...
... but if you prefer your chickens already plucked, there's plenty to choose from.
Crabs are sold in pre-counted groups, tied in a bouquet. Here, a lone explorer leaves his bundle and makes friends with the giant snails.
Mini bananas are sold by the bunch, not by the pound.
Chilies, Chilies, Chilies
Food in Laos doesn't shy away from spice. This pile of chilies promises to deliver some heat.
Dry Goods: Water Buffalo Skin and Chilies
Dried water buffalo skin is a popular Laos snack. It's also combined with chilies to make jeow bong, a sweet and spicy dip.
Dried ground chilies and other spices are ready to use.
Tiny pea eggplants, also found in Thai food, add a bitter punch to soups and stews.
These pungent dried squid are often reheated over portable grills.
Edible flowers and edible rats: you can find it all at the Luang Prabang morning market.