Lao food is very similar to that eaten in the northeastern Isaan region of Thailand: very spicy, more often bitter than sweet, and using lots of fresh herbs and vegetables served raw. Some of the raw vegetables can be used to cool your mouth when the chilis are overwhelming.
Rice is the staple carbohydrate. The standard kind is sticky rice (ເຂົ້າໜຽວkhao niaow), eaten by hand from small baskets called tip khao. Using your right hand, never your left, pinch off a bit, roll into a ball, dip and munch away.
The national dish is laap (ລາບ, also larb), a "salad" of minced meat mixed with herbs, spices, lime juice and, more often than not, blistering amounts of chili. Unlike Thai larb, the Lao version can use raw meat (dip) instead of cooked meat (suk), and if prepared with seafood makes a tasty, if spicy, carpaccio.
Another Lao invention is tam maak hung (ຕໍາຫມາກຫຸ່ງ), the spicy green papaya salad known as som tam in Thailand, but which the Lao like to dress with fermented crab (ປູດອງ pudem) and a chunky, intense fish sauce called pa daek (ປາແດກ), resulting in a stronger flavour than the milder, sweeter Thai style. Other popular dishes include ping kai, spicy grilled chicken, and mok pa, fish steamed in a banana leaf.
Laos also boasts a range of local desserts. Kanom kok is a small, spherical pudding made from coconut milk, tapioca and ground rice. Sang kaya mayru is a pumpkin filled with a sweet custard and then steamed. The pumpkin itself is also sweet, and the resulting mixture can be quite delicious. Finally, sticky rice with mango or durian is also a popular snack.
In addition to purely Lao food, culinary imports from other countries are common. Khao jii pat-te, French baguettes stuffed with pâté, and foe (pho) noodles from China are both ubiquitous snacks particularly popular at breakfast. Note that foe can refer both to thin rice noodles (Vietnamese pho) as well as the wide flat noodles that would be called guay tiow in Thailand.
The national drink of Laos is the ubiquitous and tasty Beerlao, made with Laotian jasmine rice and one of the few Lao exports. It maintains an almost mythical status among travellers and beer aficionados. The yellow logo with its tiger-head silhouette can be seen everywhere, and a large 640 ml bottle shouldn't cost more than 10,000 to 15,000 kip in restaurants. It's available in three versions: original (5%), dark (6.5%) and light (2.9%). The brewery claims they have 99% market share.
Rice spirit, known as lao-lao, is everywhere and at less than USD0.30 per 750 ml bottle is the cheapest way to get drunk. Beware, as quality and distilling standards vary wildly.
Lao coffee (kaafeh) is recognised to be of very high quality. It's grown on the Bolaven Plateau in the south; the best brand is Lao Mountain Coffee. Unlike Thai coffees, Lao coffee is not flavoured with ground tamarind seed. To make sure you aren't fed overpriced Nescafé instead, be sure to ask for kaafeh thung. By default in lower end establishments, kaafeh laocomes with sugar and condensed milk; black coffee is kaafeh dam, coffee with milk (often, however, you'll get non-dairy creamer) is kaafeh nom.
Tap water is not drinkable, but bottled water is cheap and widely available.
There is not much nightlife outside of Vientiane and Vang Vieng. To have a beer in some places, simply visit a restaurant. Something to note however is that some areas may be so laid back that they will expect you to keep track of what you have drunk, with the odd guest house asking how much you have drunk during your stay upon check out.