Lao Steak & Jeow Bee
Lao steak is essential to Lao barbecues. It goes perfect with a traditional Lao dip called jeow bee. Make sure to eat all of this with sticky rice.
Recent Recipes
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.
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 papaya salad is known for its deep, spicy, and umami-packed flavor. Traditionally, it’s made with shredded unripe papaya for its signature crunchy texture. In this version, the papaya is dipped in a light tempura batter and deep-fried, creating an extra crispy bite while still delivering the bold, funky flavors of the classic dish. Serve it as a snack for anyone who loves dipping crunchy bites into a spicy papaya salad sauce.
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.