Latest Recipes
Saeng’s Top 5 Lao Recipes
Jeow pa hang is a traditional Lao dried fish dip that makes use of the whole fish, including the flesh, bones, and head. The dried fish is pounded in a deep mortar and pestle until the bones are finely crushed, then mixed with a fragrant aromatic paste and seasoned with fish sauce. This savory and aromatic dip is best enjoyed with steamed vegetables and Lao sticky rice.
This recipe transforms the classic Lao khao soi into fresh rice paper lettuce wraps. Instead of serving the savory meat sauce over noodles in broth, homemade fresh rice paper is cut into sheets and layered with crisp lettuce, fresh herbs, and the flavorful tomato meat sauce. The result is a light yet satisfying Lao recipe that highlights the fresh ingredients and bold flavors of traditional khao soi in a fun, hands-on way.
Kimbap is a beloved Korean dish made by rolling seasoned rice, vegetables, and protein in seaweed before slicing it into bite-sized pieces. Traditional versions often include ingredients like pickled radish, carrots, spinach, and bulgogi.
As someone who loves both Korean and Lao food, I wanted to create a fusion version inspired by one of my favorite Lao dishes: laab. This Lao-style kimbap keeps the classic sesame-seasoned rice but swaps in the bold, herbaceous flavors of laab. Filled with seasoned beef, fresh herbs, toasted rice powder, lime, and chili, it delivers all the flavors of laab in a fun, portable bite.
Lao chicken noodle soup, also known as khao piak sen, is a popular dish in Laos made with chicken broth, rice noodles, and various herbs and spices. Learn more about this delicious and comforting soup here.
Learn about the traditional Lao sour dipping sauce, Jeow Som and how it's used in Lao cuisine. Find out about the unique flavors and how to make it at home.
Lao food is mostly known for eating sticky rice for every meal, but there are a few times jasmine rice is eaten like this Lao crispy fried rice called nam khao. It is made with jasmine rice balls coated in curry and herbs then deep fried; the fried rice balls are broken and mixed with fish sauce, som moo soured pork, herbs, and roasted peanuts. This is a common Lao dish brought over to celebrations and gatherings. It is typically eaten as a lettuce wrap with added fried peppers.
Thom khem braised pork and egg stew is a beloved and comforting Lao dish. All Lao kids love eating this dish. It is made with caramelized sugar, fish sauce, seasoning sauce, ginger, and garlic with pork and eggs swimming in the liquid until it evaporates and the protein is golden brown.
I consider Lao papaya salad thum mak hoong papaya salad as an essential dish on all Lao food tables. The perfect bite is fresh sticky rice used to grab some papaya salad and bing gai grilled chicken. Thum mak hoong is usually funky, spicy, and aggressive in flavor. The pool of papaya salad juice is dark due to the crab paste, shrimp paste, and padaek. If you are lucky, there will be a Lao plum and salted whole crab pieces.
This Lao fried rice takes all the elements of Lao food that you know and love and brings them together in one dish. It’s packed with chopped Lao sausage, spicy and sweet jeow bong, and classic vegetables like corn and green beans, then topped with fresh green onions and sweet basil. The great thing about this dish is that many of the ingredients are interchangeable. Use whatever vegetables, herbs, or proteins you have left over, including leftover steamed rice. It’s an easy and delicious way to turn leftovers into something full of Lao flavor.