Lard na

Lard na (Lao: ລາດໜ້າ; also spelled lad na, lard nar, lard nah) is a Lao‑Chinese noodle dish covered in gravy.

Lard na is made with stir‑fried wide rice noodles (shahe fen) and a protein such as chicken, beef, pork, or tofu. Vegetables such as Chinese kailan or straw mushrooms often accompany it; when unavailable, broccoli is commonly used instead.^[1] The dish is topped with a thick gravy made from broth, thickened with starch, and seasoned with soy sauce, fish sauce, garlic, sugar, and black pepper.^[2]

Lard na is believed to have originated among Chinese immigrants, particularly from Guangdong/Chaoshan, who brought noodle-and-sauce dishes to Southeast Asia.^[3] The dish became popular in Laos as a staple of street food.^[4]

Alternative spellings include lad na, lard nar, and lard nah.

Wide rice noodles are stir-fried until tender. Separately, meat or tofu and vegetables are cooked in seasoned broth. The broth is thickened with tapioca or cornstarch and poured over the noodles before serving.^[5] The dish is usually not spicy by default; diners add condiments such as chili vinegar or chili paste to adjust spiciness.^[6]

• Rat na, the Thai counterpart