Lao Soop Pak | Lao Sesame Vegetable Salad
Introduction to Lao Soop Pak | Lao Sesame Vegetable Salad
Soop Pak is a classic Lao vegetable salad known for its bold aromatics, toasted sesame flavor, and vibrant mix of fresh greens. Often called the “Lao sesame vegetable salad,” this dish is a staple at family gatherings, temple events, and everyday meals across Laos. What makes Soop Pak special is its combination of blanched vegetables tossed with a fragrant paste of ginger, garlic, peppers, and padaek, then finished with crushed sesame seeds. It’s earthy, spicy, and deeply satisfying yet naturally light and nutrient-dense.
If you’re exploring Lao cuisine, Soop Pak is one of the best dishes to start with because it highlights everything people love about Lao food: fresh herbs, bold flavors, and simple ingredients that celebrate the land. Whether you enjoy it as a refreshing side dish, a plant-forward meal, or part of a traditional Lao spread, this Soop Pak recipe brings authentic Lao flavors straight to your kitchen. Read more below how to make this iconic salad at home.
What are the special equipments needed?
Make sure you have a large enough mixing bowl, a cutting board, a Lao mortar and pestle, and a sharp knife.
Ingredients Needed for Pho Beef Meatballs | Luke Seen
Napa cabbage: I like the thickness and the crunch that you get from this type of cabbage
morning glory: also known as water spinach, these soak up the flavor through its hallow stems.
long bok choy: there are a variety of bok choy so find one you enjoy
yam vine: it helps give a slightly different texture in the salad
wood ear mushrooms: adds a delicious bouncy crunch to eat bite
enoki mushrooms: almosts acts like a noodle that soaks up all the juices
ginger: this aromatic gives the paste its fragrant flavors
shallots: helps turn the aromatics into a paste
whole garlic cloves: same as the shallots purpose and adds more flaovr
fresh peppers: Adds the spice to the paste
dried peppers: adds a slightly different spice to the paste
sesame seeds: this is the flavor profile of the nuttiness of the dish
padaek: the funky flavors from it helps diffuse the aromatics and blends so well together
fish sauce: I like topping it off with fish sauce if it needs a little more saltiness
MSG or chicken bouillon: increase the umami
Step by Step Instructions
Prep the vegetables and mushrooms
Make sure all your vegetables and mushrooms are thoroughly cleaned. Once everything is cleaned, cut each vegetable into bite size pieces. Place the chopped vegetables on the side.
Blanch the vegetables
Bring a large soup pot with water half way to a rolling boil and then place all the vegetables in at once and blanch it for about 30 seconds to 60 seconds. Take the vegetables out immediantly and place it in a cold water bath to stop the cooking process. This keeps the vegetables crunchy.
Char the aromatics
In a saute pan on high heat, add all the aromatics and stir with a wooden or silicone spatula occasionally. The peppers will darken first so you may want to take those out first once it gets some color. At the 10 minute mark, add some water to help steam the aromatics and add al lid for 2 minutes to make sure the garlic is softened.
Make the aromatic paste
With a deep mortar, add the charred ginger first and smash it into a paste. Then add the other aromatics and smash into a rough paste. This is going to take some time as the aromatics will move back and forth but you will want to focus on smashing the garlic pieces, peppers, and then the shallots until its a paste.
Mix the vegetables
In a large mixing bowl, add the vegetables and then top it off with the aromatic paste. Add the padaek, fish sauce, and the msg (or bouillon). With gloved hands, mix well.
Toast and crush the sesame seeds
With an iron skillet on high heat, add the white sesame seeds and then mix gentle. Saute until the seeds start to slightly smoke and then turn off the heat. Place the sesame seeds in a mortar and mix in circles with pressure so the seeds get smashed. Save some of the seeds to garnish and add the rest on top of the vegetables and mix well.
How long will it last?
It will last in the fridge for 2 to 3 days so make sure to eat it fast.
More Lao Recipes
Lao Soop Pak | Lao Sesame Vegetable Salad
Soop Pak is one of Northern Laos’ most beloved vegetable dishes for its bold, aromatic sesame vegetable salad packed with fresh greens, toasted sesame seeds, ginger, garlic, and spicy peppers. This version combines napa cabbage, morning glory, bok choy, yam vine, and mushrooms, all blanched and mixed with a deeply flavorful padaek dressing. It’s earthy, spicy, savory, and naturally nutritious. Whether you’re exploring Lao cuisine for the first time or recreating your favorite flavors from home, this Soop Pak recipe delivers authentic taste with simple, everyday ingredients. Perfect as a side dish, a light meal, or a shareable platter for any Lao food lover.
Ingredients
Instructions
- Prep the vegetables and mushrooms. Wash everything thoroughly. Cut the vegetables into 3-inch pieces and halve any thick stems. Cut the wood ear mushrooms into bite-sized pieces. Trim the tough base off the enoki and separate the strands.
- Blanch the vegetables. Bring a large pot of water to a boil. Add all the vegetables and mushrooms and blanch for 30 seconds to 1 minute. Transfer immediately to an ice bath to stop the cooking. Drain well.
- Char the aromatics. In a dry pan over high heat, sauté the ginger, shallots, garlic, and peppers for 10–15 minutes until lightly charred. If the peppers darken quickly, remove them early so they don’t burn.
- Near the end, add 2 tbsp water to help soften any firm garlic or shallots. Cover and steam for about 2 minutes, or until a fork pierces the garlic easily.
- Make the aromatic paste. In a mortar, pound the charred ginger first until it becomes a paste. Add the remaining aromatics and peppers and pound into a rough paste. Take your time to crush everything thoroughly so there are no large chunks.
- Mix the vegetables. Add about 2 pounds of the blanched vegetables and mushrooms to a large mixing bowl. Add the aromatic paste, then the padaek, fish sauce, and MSG. Mix until everything is evenly coated.
- Toast and crush the sesame seeds. In a dry iron skillet, toast the sesame seeds over high heat for a few seconds until fragrant and lightly golden. Transfer to a mortar and crush into a coarse powder.
- Finish the dish. Add the crushed sesame seeds to the vegetable mixture and toss well. Plate and garnish with extra sesame seeds. Serve immediately.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.