In Lao kitchens, every dish tells a story and every bite excites. The food culture of Laos has historically been preserved through oral tradition, and in this essential guide to Lao cooking, personal chef Saeng Douangdara draws on his expertise and the food knowledge passed down from his family to share the beauty and history of Lao cuisine. Discover the rich flavors of Laos through 95 recipes for dips, small plates, rice dishes, fermented foods and salads, laab, noodles, soups and stews, not-too-sweet desserts, and modern twists on traditional recipes, including:

• Thum Khao Poon (Cold Vermicelli Noodle Salad) • Som Moo (Fermented Pork Sausage) • Galabao (Pork Steamed Buns) • Khanom Mantone (Steamed Cassava Cake) • and more!

The Lao Kitchen dives into the heart of Lao foodways—often overlooked but deeply rooted in Southeast Asian traditions. Through thoughtful essays and memories connected to each recipe, Saeng tells his story as a member of the Lao diaspora, exploring his roots through food. Bold, flavorful, deeply personal, and featuring gorgeous photography from Laos and Saeng’s own kitchen, The Lao Kitchen is a celebration of community, the connection that food brings, and what it means to cook from the heart.

Other cookbooks by this author

• The Lao Kitchen: Lao Flavors and Stories Told Through Family Recipes