Luang Prabang papaya salad is a delightful twist on the traditional Lao papaya salad that many have come to love. Hailing from Laos' cultural and culinary capital, this variation features wide strands of unripe papaya that bear a striking resemblance to fettuccine noodles. This unique presentation sets it apart and adds an appealing texture to the dish.

Crispy and healthy spring rolls can be hard to find, but I’ve created a recipe that stays crunchy without using extra oil. These spring rolls are packed with vegetables like cabbage, taro, carrot, and onions. They’re meatless, but the addition of black fungus gives them the perfect crunch.

Frying a whole fish can be hard but not with this air fryer. Instead of a deep fried fish, this air fried fish is healthier but still delicious and crispy. It pairs perfectly with the sweet and sour sauce drizzled over the crispy whole tilapia. The sauce is made with fresh pineapple giving it texture with the silky sauce.

The crispiest wings, drizzled with a spicy umami sauce, made with an air fryer, are the perfect game-day snack. This version of fish sauce wings is Lao inspired with the use of a thickened jeow som sauce that brings in the heat. The flavors come from the mixture of fish sauce, sugar, limes, and peppers.

Experience the bold flavors of Laos with this delicious grilled chicken recipe. Marinated in a blend of traditional herbs and spices, this dish is sure to impress your taste buds. Try it out now!

Mok Pa is a traditional Lao dish featuring catfish fillets steamed in banana leaves with herbs, spices, and fermented fish sauce for a fragrant, flavorful meal. The fish is marinated with lemongrass, dill, kaffir lime leaves, and chili, then wrapped and gently steamed to perfection. This method infuses the fish with rich, aromatic flavors, making Mok Pa a delicate yet savory dish enjoyed throughout Laos.

Taiwanese sticky rice is a savory dish packed with rich flavors from ingredients like shiitake mushrooms, dried shrimp, pork, and bamboo shoots. The sticky rice is cooked in a rice cooker, then added to the soy based sauce absorbing all the umami flavors while staying perfectly sticky. This one-pot meal is simple to prepare yet delivers the comforting, authentic taste of Taiwanese street food.

Sticky rice is a Lao staple, traditionally eaten by hand with a chewy, bouncy texture. This recipe uses a different method by making it effortlessly in an electric rice cooker.

Hainanese chicken rice, originally from Southern China, has made its way across Southeast Asia, evolving with bold new flavors—especially when paired with jeow som, a Lao spicy, tangy dipping sauce. The method used in this recipe is the rice cooker making it a fast and easy meal.

This is a Lao-style SPAM musubi made with homemade SPAM inspired by the flavors of Lao sausage. The SPAM is infused with aromatic herbs and a punch of funky fish sauce, offering a bold and flavorful alternative to traditional SPAM. Perfect for those looking to try something new!

Laab meatballs are a fusion of traditional Lao laab and classic meatballs, combining ground meat (usually pork, chicken, or beef) with fresh herbs, lime juice, fish sauce, and roasted rice powder. These meatballs are packed with the bold, zesty flavors of laab, including cilantro, mint, and chili, offering a bite-sized, savory dish with a slight crunch from the rice powder. Perfect as an appetizer or served with sticky rice, laab meatballs bring the vibrant essence of Lao cuisine to a convenient, handheld form.

A refreshing Lao cucumber salad, perfect for summer, featuring the tangy, spicy, and umami flavors of laab. The mayo ties everything together for a creamy finish. It's a quick salad—just toss everything in a container, let it sit for a bit, and it's ready to enjoy!

This is a type of Lao spicy noodle salad that is perfect for the summer and is quick and easy to make taking less than 30 minutes. It uses udon noodles with freshly made chicken meatballs all lathered in a spicy tomato sauce.

This is a quick and easy version of a soy stir fry noodle dish that takes less than 30 minutes to cook and it is a common dish in Lao cuisine called kua mee. The recipe incorporates chicken breast that stays moist and velvety.

This is a quick and easy version of red curry noodle soup that takes less than 30 minutes to make since it uses rotisserie chicken. It is also known as khao poon nam gai in Lao cuisine.

Learn how to make delicious sticky rice in just a few minutes with a microwave. No need for a rice cooker with this simple and easy method.

Nam wan is a Lao coconut dessert typically made with sweetened coconut milk, coconut juice, and fresh fruits. Bua loi is a type of nam wan featuring chewy balls of sticky rice floating in the coconut milk, making it a refreshing summer treat.

Learn how to make delicious Lao stuffed zucchini flowers with step-by-step instructions and photos to guide you. The Lao sausage stuffing is a game changer.

Since laab is the national dish of Laos, laab moo, a popular variation, is made with pork meat, pork belly, and essential Lao ingredients such as galangal, kaffir lime leaves, and roasted sticky rice powder. Like most types of laab, every part of the animal is used in the dish. For traditional pork laab, you will also find pork liver and skin included. Laab is typically enjoyed with sticky rice, fresh greens, and a soup made from the bones of the protein used.

Lao sticky rice is a staple in most meals in Laos, deeply embedded in the culture, religion, and festivities. Unlike long grain rice, it is starchier and has a bouncier texture. It is traditionally eaten with the hands, often dipped in sauces.