The food history in Champasak, as well as the rest of Laos, is deeply entwined with the natural resources available in the region and the cultural exchanges with neighboring countries. Lao cuisine features a blend of fresh ingredients, herbs, and often a distinct zest from kaffir lime leaves, lemongrass, and galangal. The Mekong River provides a rich source of fish while the fertile land supports a variety of vegetables and rice, which is a staple in the Lao diet. Traditional cooking methods include grilling, steaming, and fermenting.