I have been doing research for an upcoming dinner at the local Lao restaurant in Chicago. I must say that I have profited much and been endlessly entertained by the material (sparse, but of good quality) to be found here on the International Board, starting from Mary Shaposnik's early reports (2001, I think?) of encountering jellied water buffalo skin (which we will have on our menu) and marijuana stew (which we will NOT :0( have on the menu) on her trips through Laos. Thanks a lot!
While trying to find more information on buffalo skin "dip" (jaew bong), I found the following wonderful website, which is maintained by the Center for Southeast Asian Studies of Northern Illinois University. The link below is to a selected list (15 out of 114) of traditional Lao recipes, reproduced from Alan Davidson's edition (Prospect Books) of a compilation of royal recipes. Note the handwritten Lao original below each recipe. Don't miss the link at the bottom to a slide show of "Lao food" as well as Alan and Jennifer Davidson's essay on "Lao eating habits and attitudes to food".
In a previous thread on "Phnom Penh" on the International Board, I remember discussing Alan Davidson's book on fish dishes of Laos with foodfirst and (I think) Michael (?), who was then based in PPenh. Information on ordering new editions of both the fish book and this book of "traditional recipes" are in the link titled "Letter of Permission".