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Lao Steak & Jeow Bee
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Thom khem is a Lao traditional pork stew that is every kids favorite. It is braised pork and boiled eggs in a caramelized fish sauce. It goes great with jasmine rice!
Recent Recipes
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.
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.
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.