I'm unaware of any proscribed recipes. This  food style originates from Korea with the equipment and sauces etc being a direct copy. Thailand, particularly the Isaan region, has the same style and has large restaurants based on the same procedure. In Thailand though, these restaurants have huge buffet selections as accompaniments and usually for 60 to 70 Baht per head. Cambodia has many Suki outdoor evening restaurants also.

For a how to prepare a Lao BBQ see here Sin Dat (Lao BBQ or Lao Suki)

Generally there is variation in the grilled ingredients and the vegetable products for the soup tend to be seasonal. This style of eating tends to be more noticeable in the cooler dry season when there are many more "winter vegetables" apparent.

Variations in the dipping sauce are found all the time.

The stock can be varied from plain water , chicken, beef, pork, mushroom, vegetable and various Japanese dashi. All of these work very well.

It is most uncommon to marinade the meats/fish before cooking but this doesn't mean that it shouldn't be done. In fact I would encourage people to experiemnt with these variations. As mentioned this isn't a home-grown style of food preparation it is a direct import from Korea even down to the sauce. Meat and fish can also be marinaded before cooking. A marinade that works well is Teriyaki marinade Recipe on site

So I think that it's fair to say that Laos BBQ is made with what's available and there's very little wrong with a variation.