Lao Foodway Series: “Lao Food Is Not Talked About Enough”
Episode 1: Harvesting x Sticky Rice
Lao food is not talked about enough so I'm starting a series that delves into the rich culinary traditions of Lao foodways, exploring the intersection of culture and history through each traditional dish. We'll begin with Lao sticky rice, a staple in almost every Lao meal, so much so that Lao people are nicknamed "Luuk Khao Niew," meaning "children of sticky rice." This grain is deeply cherished and plays a significant role in Lao festivals, celebrations, and religious practices. Sticky rice fosters community as its labor-intensive cultivation requires families in a village to work together year-round to achieve an abundant harvest. This collective effort has ingrained a sense of community and collectivism in Lao culture. Many Lao dishes incorporate sticky rice, such as using roasted rice powder in laab or as a thickener in stews like gaeng nor mai. Lao people have truly mastered the art of growing and cooking sticky rice. As my Mae always said, "If you don't eat your sticky rice, you'll never be full." To celebrate the start of this series, check out my Lao Sticky Rice Guide that goes in depth on five different methods of cooking sticky rice so you find one that works for you.
Episode 2: Baci x Laab
Lao food is not talked about enough so I created this series discussing the culinary traditions of Lao foodways, exploring the intersection of culture and history through each traditional dish. Part 2 takes a look at the national dish of Laos, laab and FYI it’s not called larb. Originating in Laos, laab has been documented by Phia Sing, the late chef of the Royal Palace. Laab is a dish with aromatic flavors, featuring several signature Lao ingredients such as galangal, roasted sticky rice powder, and padaek. It holds great cultural significance, as it is traditionally prepared during important ceremonies to symbolize luck and prosperity. Laab is especially important in the baci ceremony, a centuries-old Lao tradition that brings the community together to call back the souls, aligning the body and mind. The baci ceremony is held during significant life events such as births, marriages, deaths, and the welcoming of guests. Typically, laab is eaten after the ceremony, enhancing the moment's auspiciousness. It is typically enjoyed with sticky rice and accompanied by a soup made from the bones of the protein used in the dish. The baci ceremony and laab are interconnected pillars of Lao culture.
Episode 3: Mortar and Pestle x Thum Mak Hoong
Lao food is not talked about enough so I created this series discussing the culinary traditions of Lao foodways, exploring the intersection of culture and history through each traditional dish. Part 3 takes a look at thum mak hoong, Lao papaya salad, with its signature dark sauce and extra funky flavors. This dish, which originated in Laos, doesn’t receive enough recognition as a Lao creation, despite its long-established history and being a staple that Lao people are renowned for making exceptionally well. One of the essential tools for making this dish is the kohk and sahk, the Lao mortar and pestle. The Pottery Village in Luang Prabang is a historic site where these and other pottery items have been made for centuries. They create clay pots for Lao whisky, jars for fermenting padaek, and kitchen tools for making papaya salad and dips. These centuries-old practices continue today, as more people are requesting Lao papaya salad, known for its signature funk from padaek. It is typically served with sticky rice and some type of BBQ. Get the full recipe and learn more about the history of thum mak hoong at www.saengskitchen.com.
Episode 4: Foraging x Gaeng Nor Mai
Lao food is not talked about enough so I created this series discussing the culinary traditions of Lao foodways, exploring the intersection of culture and history through each traditional dish. Part 4 takes a look at gaeng nor mai, a stew that embodies all the pillars of Lao food by combining its rustic dark green herbal extract with foraged vegetables. This traditional Lao stew highlights the foraging culture of the Lao people, using ingredients like yanang leaves that are too fibrous so its rubbed with water to extract the juices. Wild bamboo, carefully sourced from the jungles of Laos is also a key ingredient. These types of ingredients are often sold at the morning markets, where you can find a variety of unique items, vendors, and authentic Lao foods. Some unique foods found at these markets are bamboo worms, pepper wood, riverweed, and freshwater fish from the Mekong. Growing up, I ate gaeng nor mai with Mae, who brought her foraging skills to the woods of Wisconsin and found the freshest bamboo for this dish. You can get the full recipe and learn more about the history of gaeng nor mai at Saeng’s Kitchen dot com.
Episode 5: American Secret War x Lao sausage
Lao food is not talked about enough so I created this series highlighting culinary traditions of Lao foodways with the intersection of culture and history through each traditional dish. Part 5 takes a look at sai oua, with many in the US knowing it as Lao sausage due to its enormous popularity. This sausage, along with many other traditional Lao foods, arrived in the US during a dark chapter of history, closely tied to the Vietnam War. Concurrently, the American Secret War from 1964 to 1973 involved relentless bombing campaigns, during which the US dropped over 2.5 million tons of ordnance on Laos. This equated to a planeload of bombs every eight minutes, 24 hours a day, for nine years making Laos the most heavily bombed country per capita in history. As a result, hundreds of thousands of the people of Laos were displaced, villages were destroyed, and refugees fled to the United States. A third of the bombs did not explode, so to this day, the people of Laos still live with the remnants of war, making farming and everyday activities unsafe. To learn more about this history and discover ways to help, check out these organizations listed on my website.
Episode 6: Oral Tradition x Khanom Nap
Lao food is not talked about enough so I created this series discussing the culinary traditions of Lao foodways, exploring the intersection of culture and history through each traditional dish. In Part 6, we focus on khanom nap, a beloved Lao dessert made from sticky rice and coconut, often wrapped in banana leaves to form small triangles. However, making khanom nap can be quite involved. Preparing and cleaning the banana leaves requires teamwork, and shaping the perfect triangles feels like an edible art project. Like many Lao dishes, this recipe has been passed down orally, as part of a larger tradition where communities teach and learn through participation in celebrations, storytelling, and communal cooking. It’s an honor to carry on this tradition, having learned variations from Lao families around the world, each with their own unique spin. I’m excited to continue sharing these recipes through my live cooking sessions with Laos in the House in Philadelphia. Join me to learn khanom nap firsthand, as some details just can’t be captured in a video. Spots are limited, so grab your tickets at www.laosinthehouse.com before they’re gone!
Episode 7: Eating With Hands x Jeow Som
Lao food is not talked about enough so I created this series discussing the culinary traditions of Lao foodways, exploring the intersection of culture and history through each traditional dish. In Part 7, we focus on jeow som, a beloved Lao sour dipping sauce made with bird's eye chili peppers, garlic, lime juice, fish sauce, sugar, and cilantro. This versatile sauce complements a variety of dishes, including sticky rice, steak, and seafood. Its popularity is so widespread that people often bring it along when visiting friends or even when dining out at restaurants. This sauce, like many others in Lao cuisine, is traditionally enjoyed with sticky rice while eating at a phakhao—a low-standing table. Sticky rice is placed at the center, surrounded by an array of salads, dips, stews, and fresh herbs. Guests take turns grabbing sticky rice with their hands, using it as a vehicle to scoop up and enjoy the other dishes. Eating with your hands holds deep cultural significance in Lao traditions. It fosters an intimate connection with the food and reflects the collectivistic values of Lao culture, emphasizing support, sharing, and togetherness. You can find the full recipe and learn more about the history of jeow som at www.saengskitchen.com.
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