Sticky rice is a staple in Lao cuisine. Almost every meal always has fresh sticky rice to enjoy with dips, meats, and veggies. With the rice, we are making khao jee a Lao pancake snack. Its crispy on the outside and chewy on the inside. This street snack goes well with jeaw bong a sweet…
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Gaeng nor mai is a traditional Lao stew known for its earthy green flavors. The taste comes from the fresh bamboo shoots, yanang extract, and lots of green herbs. When this comes hot off the stove, it pairs perfectly with warm sticky rice.
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This delicious vibrant worm shaped food is made out of rice flour and pandan. The green glowing dessert is drenched in salted coconut milk and caramelized syrup. Make sure to serve it over ice and it will be the perfect sweet treat.
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There is a lot of different khao soi dishes across Southeast Asia. The Lao style is a noodle soup with thick strands of rice noodles topped off with pork soy bean sauce and clear broth. I just love watching the red sauce diffuse through as I mix the noodles.
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A popular Lao appetizer salad that is very crispy with fragrant herbs. It originated from a small village near Vientiane Laos called Thadeua. These crispy balls are crumbled and topped with roasted peanuts and fried chili peppers. Below is a top down recipe video for nam khao tod. Try them both!
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Galabao is a steamed bun from Laos. It’s a fluffy cloud filled with seasoned pork noodles and a piece of hard boiled egg. These buns are common Lao snacks any busy family. Below is a top down video of a different recipe for galabao. Try them both!
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Mee Katee is one of those delicious Lao noodle soups you could eat every winter night. The differences in this dish is that it is packed with egg drizzle, rice stick noodles, tamarind paste, mung beans, soy beans, and pork broth. This top down recipe is from my friend Meng. I suggest using her recipe…
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Laab diip raw beef salad is one of those childhood dishes that I always steered away from because it was scary to me as a kid. As an adult, I grew to love and cherish this dish. It is one of the essential Lao dishes that incorporates unique and delicious ingredients. The recipe looks easy,…
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Saengthong Douangdara is a Los Angeles based cooking instructor and personal chef. He was born in a refugee camp in Thailand after his parents fled Laos. He was raised in Wisconsin. For over 5 years, Saeng worked in higher education as a counselor. During his time as a counselor, he nurtured his love of cooking and…
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It was a cold day, so I wanted to test the Instant Pot with a beloved Lao noodle dish called khao piek sen. This dish is usually made with a whole chicken, but I wanted to continue with my craze over spare ribs. This recipe cuts down the time to make a broth by hours.…
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This is my first recipe using the instant pot, and it did not disappoint. It is my take on BBQ spare ribs with a Lao twist. I was genuinely shocked how flavorful it was, and it was fall apart delicious. It’s a quick recipe with an amazing outcome. I’ve been obsessed with jeaw bong which…
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This is not a regular salad! It uses left over fried chicken and you still get that crunch like it was fresh out of the fryer (fryer not required). I used my favorite trick to soften the kale and drizzled it with a delicious Lao dressing. Method: Tear the leaves off the stems and make…
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PAST ARTICLE PUBLISHED ON July 16, 2019 The door swings open with smiling faces to greet you with a mouth watering whiff of fish sauce. As you walk through the crowd, you see people laughing and chatting away over food you grew up eating. Your eyes glance at the beautiful naga serpent painted on the…
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PAST LETTER PUBLISHED ON FACEBOOK ON APRIL 13, 2019 Lao food has been making waves across American media, and it is fairly new to the public. With the positive momentum of Lao restaurants, chefs, businesses, and public figures, Lao cuisine has been able to grab a seat at the table. With large platforms wanting to…
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