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.

The viral dumpling lasagna has been everywhere, but this twist is a fresh take: it blends authentic Lao flavors with the comforting elements of khao piek sen, a beloved Lao noodle soup. The wrappers are made from rice and tapioca flour, rolled thin so they cook up soft and delicate. On the plate, the dish tastes like a cross between khao piek sen and banh cuon, depending on how you season it, and finished with chili oil, fried garlic, and fresh herbs.

Khao jee is a beloved Lao dish rooted in Laos’s deep love of sticky rice. These sticky rice patties have a chewy, mochi-like texture and are filled with savory pork floss. The outside is seasoned with fish sauce, lemongrass, and other aromatic ingredients, then crisped to perfection. This version uses the air fryer to make the patties lighter while still flavorful and satisfying. Enjoy them on their own or dipped in jeow bong.

Air Fryer Crispy Rice Salad is inspired by the traditional Lao dish nam khao tod, the original crispy rice salad that sparked today’s crispy rice trend. Instead of deep-frying, this version uses the air fryer to create an ultra-crispy texture with a lighter feel. The finished dish is bright, crunchy, and tangy, and perfect for scooping into fresh lettuce wraps.

Learn how to make the Lao sandwich Khao Jee Pâté, a traditional Lao street food often compared to bánh mì. In this recipe, I show you step by step how to make the signature sticky rice baguette, which gives this sandwich its unique texture and chew.

Once the bread is ready, I walk you through the classic fillings, including a spicy sauce, jeow bong aioli, pickled green papaya, and a seasoned Lao sausage mixture. As you cook along, you’ll also learn the history and cultural significance of Khao Jee Pâté, including how French influence shaped this iconic Lao sandwich in Laos.

If you’ve ever been curious about Lao food, Lao sandwiches, or the connection between food and history, this video is for you. Follow along and learn how to make Khao Jee Pâté from scratch at home.

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.