The food history in Pakse and the region surrounding Wat Phou is greatly influenced by the Khmer culture, indigenous ethnic groups, and the proximity to the Mekong River and Bolaven Plateau. Laos cuisine focuses on fresh ingredients, including herbs, vegetables, and fish from the Mekong. Staple ingredients include sticky rice, fish sauce, and padaek (fermented fish paste), which are used to create dishes that are often described as fresh and aromatic, with a balance of sour, sweet, bitter, salty, and spicy flavors. The influence of French colonization can be seen in the presence of baguettes and coffee within the local cuisine.