The most fiery Asian dipping sauce for sticky rice. Its called jeow bong, the number one requested Lao dipping sauce on my website. It’s bold, it’s savory, and it goes perfectly with sticky rice and Lao jerky. This isn’t your regular sauce. With tender cow skin for texture and a bright mix of sweet, spicy, and tangy flavors, jeow bong is the kind of sauce that can turn sticky rice into a whole meal.

This Lao-inspired Mille Feuille Nabe is a comforting hot pot dish that layers tradition with bold Southeast Asian flavors. Tender napa cabbage and thinly sliced pork belly are stacked into beautiful folds, then nestled into a pot with earthy shimeji mushrooms. The whole dish simmers in a rich and aromatic curry broth made from red curry paste, coconut milk, ginger, and fish sauce, bringing the warmth and depth of Lao cooking to a classic Japanese nabe style.

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.

These Pumpkin-Shaped Steamed Buns are soft, fluffy, and filled with a savory pork and mushroom mixture inspired by Lao steamed buns, known as galabao. Each bun is shaped like a cute little pumpkin making it perfect for fall gatherings, Halloween parties, or anytime you want to impress your guests with something festive and delicious. The dough is naturally tinted with orange food coloring and tied with kitchen twine to create its signature pumpkin look. When steamed, the buns turn pillowy and tender, revealing a juicy, flavorful filling seasoned with fish sauce, oyster sauce, and fragrant aromatics. Whether you’re a fan of bao, dim sum, or traditional Lao galabao, this recipe combines comfort, creativity, and culture in every bite.

These Pumpkin-Shaped Steamed Buns are soft, fluffy, and filled with a savory pork and mushroom mixture inspired by Lao steamed buns, known as galabao. Each bun is shaped like a cute little pumpkin making it perfect for fall gatherings, Halloween parties, or anytime you want to impress your guests with something festive and delicious. The dough is naturally tinted with orange food coloring and tied with kitchen twine to create its signature pumpkin look. When steamed, the buns turn pillowy and tender, revealing a juicy, flavorful filling seasoned with fish sauce, oyster sauce, and fragrant aromatics. Whether you’re a fan of bao, dim sum, or traditional Lao galabao, this recipe combines comfort, creativity, and culture in every bite.

The viral sushi bake trend gets a Lao twist with this recipe. The dish brings in nam khao crispy rice inspiration so you get an easy one dish recipe. The imitation crab layer keeps the rice moist while also giving it time to crisp up on the bottom. It’s best enjoyed with lettuce as a wrap.

The viral tortilla kebab skewer trend gets a Lao twist with this recipe. The filling is inspired by Lao sausage, making these skewers incredibly aromatic. The tortillas soak up all the flavors while adding a chewy bite with a lightly flaky texture. They’re best enjoyed with Lao tomato dip and sticky rice.

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.