These Pho Meatballs are springy, savory beef balls that add incredible flavor and texture to a steaming bowl of pho. Popular across Laos, these bouncy meatballs are also enjoyed in noodle soups, spicy salads, or grilled on skewers with dipping sauce. Traditionally made with beef, pork, or fish, this recipe uses beef for an authentic, homemade version of the classic pho beef ball. Perfect for meal prep, they freeze well so you can always have a batch ready for pho night, Lao noodle soups, or easy family meals.

Seafood Khao Piek Sen, or khao piek sen talay, is a flavorful twist on the beloved Lao chicken noodle soup. Traditionally made with chicken or pork, this version celebrates fresh seafood like shrimp, squid, and fish balls, for a light yet savory broth that comes together in minutes. The handmade noodles get a bold upgrade with cuttlefish ink, turning them a striking black and adding a subtle briny flavor. Perfect for busy weeknights or special occasions, this seafood noodle soup brings a modern, coastal flair to a comforting Lao classic.

Jeow mak len is a classic Lao tomato dipping sauce that’s rich, smoky, and perfect with sticky rice or grilled meats. Roasting the ingredients in the air fryer intensifies the flavor, making this spicy tomato dip a must-try for your next BBQ.

This Lao-style soy sauce braised chicken thigh recipe is deeply savory, aromatic, and packed with bold flavors. Bone-in, skin-on chicken thighs are seared to golden perfection, then gently simmered in a rich broth infused with lemongrass, ginger, garlic, and lime leaves. Dark soy sauce, fish sauce, and oyster sauce create a deeply umami base, while Szechuan peppercorns and bird’s eye chilies add subtle heat and a tingling spice. Finished with tender shiitake mushrooms and green onions, this comforting dish is perfect served over steamed rice. A Southeast Asian twist on soy-braised chicken that brings warmth and complexity to every bite.

This is a spicy mushroom dip that will level up all your meals, and it's called jeow het. Its natural umami flavors come from roasting the mushrooms and aromatics, then seasoning them with unfiltered fish sauce. It’s a rustic Lao dip you need to add to all your summer BBQs—every scoop is bursting with umamilicious flavor.

These Lao Rice Rolls are a savory street food favorite made with delicate steamed rice sheets cooked over a traditional sticky rice steamer. They’re filled with a rich and flavorful tomato pork mixture, similar to the filling in Lao khao soi but served dry. A drizzle of sweet and tangy jeow wan sauce ties everything together, and the dish is finished with crispy fried shallots and fresh cilantro for the perfect bite.

Mango sticky rice is found all over Southeast Asia.  There are dozens of variations to this beloved dessert.  Many People know it as the white sticky rice with a side of ripened mango.  Here is my Lao take at mango sticky rice giving it a vibrant blue color, scented pandan flavor, and crunchy textures from the roasted mung bean.  I feel like I’m in the sky taking a bite out of the clouds. 

Learn how to make delicious and healthy homemade coconut milk with this easy step-by-step recipe, complete with pictures to guide you along the way.

Desserts are usually known for their bright, playful colors—but this Lao treat, khanom piek boun, goes in the opposite direction. Its striking black hue comes from the charred husk of coconut, giving it a bold, smoky appearance. Despite its dark color, the dessert is rich and sweet thanks to fresh coconut milk. The rice mixture is cooked, then left to set into a jello-like consistency, and each piece is topped with freshly grated coconut to add a light, refreshing finish.

Turkey doesn’t have to be boring, and that’s why my family makes this Lao-inspired turkey for Thanksgiving. With crispy skin and juicy, tender meat, it’s packed with signature Lao flavors like lemongrass, galangal, fish sauce, and kaffir lime leaves. To make it even more special, the turkey is stuffed with puffed sticky rice, creating a one-of-a-kind, delicious stuffing.

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.

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.

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!