La Haussienne breakfast rice soup is a beloved street‑food staple in Vientiane and surrounding towns. It reflects the blend of Lao and Chinese culinary influences that arrived with Chinese migrants, combining simple rice porridge with aromatic herbs and a side of fried beignets that were traditionally sold by street vendors.

In northern Laos the soup may be flavored with fermented fish sauce (padaek) and served with sticky rice, while in the south it often includes sliced pork or chicken broth. The beignet side can vary from plain dough to a sweet‑savory version flavored with coconut milk.

It is traditionally served in a shallow bowl with a few fried beignets placed on top. A small dish of fish sauce, lime wedges, and chili oil is provided on the side for diners to adjust the flavor to their liking.

The dish is a daily breakfast for many, but it is especially popular during market mornings, festivals like Pi Mai (Lao New Year), and family gatherings where street‑food vendors set up stalls.

Authentic ingredients include day‑old rice, Lao fish sauce (nam pla), fresh lime, and chili oil made from local chilies. Substitutes can be regular fish sauce, bottled lime juice, or store‑bought chili oil, though the flavor profile will be slightly different.

It pairs nicely with fresh papaya salad (tam mak hoong), grilled pork skewers (mok pa), and a side of pickled vegetables. A cup of strong Lao coffee or sweet iced tea complements the savory broth.

The combination of a comforting rice porridge with bright, herbaceous aromatics and the contrast of crispy fried beignets makes it a unique balance of textures and flavors that is rarely found together in other Lao dishes.

Common mistakes include frying the beignets at too low a temperature, which makes them soggy, and over‑seasoning the soup with fish sauce, which can mask the delicate herbal notes. Keep the oil hot and season gradually.

Deep‑frying creates an even, high heat that puffs the batter quickly, giving the beignets a light, airy interior and a crisp exterior—characteristic of the street‑food version. Pan‑frying would result in a denser texture.

Yes, you can prepare the soup base a day ahead. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if it has thickened, and add fresh herbs just before serving.

The YouTube channel LE RIZ JAUNE specializes in exploring Lao street food, traditional home‑cooked meals, and cultural stories behind each dish, often blending travel vlogs with detailed cooking demonstrations.

LE RIZ JAUNE combines personal memoirs and historical context with hands‑on cooking, focusing on authentic flavors while also highlighting lesser‑known regional specialties. Other channels may focus more on quick recipes without the cultural storytelling element.