Jump to recipe What is Lao Dragonfruit Jelly | Vun? Lao jelly also known as vun is a popular type of Lao dessert. This one is made from dragonfruit and you will typically also find vun made from pandan and coconut milk. Agar is the ingredient that helps firm up the jelly and it is derived from seaweed. It’s a great alternative to jello for those that are looking for a vegan ingredient. It’s a great dessert that will take on whatever flavor and color you choose to add. Why is Lao Dragonfruit Jelly | Vun important in Laos? These desserts were a staple at Lao parties. It’s one of those foods tha ..read more

Create a Lao-style stuffing infused with traditional flavors like toasted sticky rice powder, green onions, cilantro, and more. This recipe combines the classic Laab taste from Lao Spices with unconventional but delightful butter ingredients. Be sure to make extra, as it's bound to be a Thanksgiving favorite! PREPARING THE INGREDIENTS Since this recipe has several ingredients, it will save you a lot of time by preparing all the ingredients ahead of time. Make sure to have all the following items cut up as seen in the photos below: kabocha pumpkin, shiitake mushroom, green onions, cilantro, oni ..read more

What is Lao Stuffed Lemongrass | Ua Si Khai? In the Lao language, the delectable dish known as "ua si khai" carries the essence of traditional culinary artistry. Originating from the timeless treasure trove of Lao cuisine found in Phia Sing's renowned cookbook, "Traditional Recipes of Laos," this dish represents an exquisite variation of the classic recipe. The heart of ua si khai lies in fragrant lemongrass, which serves as the vessel for a tantalizing blend of seasoned meat. These lemongrass stalks, infused with savory flavors, are generously coated with a delicate layer of egg batter before ..read more

Recipe Wraps 1 napa cabbage ½ cup coarse salt 4 cups of water Korean green pepper 1. Cut the cabbage in half and wash it thoroughly. Soak cabbage in salt water for 2 hours then rinse and drain well. Pork 2 tablespoons Sempio Tojang Soybean paste 1 large onion, cut in half 2 inches ginger, sliced thinly 10 garlic cloves 1 tablespoon brown sugar 1/2 cup brewed coffee 8 cups water 1.5 pounds pork belly, rinsed and drained 1. In a large pot, add soybean paste, onion, ginger, garlic, brown sugar, coffee, water, mix well and bring it to a boil. Add the pork belly and cook on medium-low heat cov ..read more

I got the idea for this recipe after watching my friend's video about making brûléed Lemon Possets. Inspired, I decided to create something similar using ingredients from my Lao pantry at home. Coincidentally, my backyard passion fruits were ripe and falling, making it the perfect time to use their tangy, delicious flavor in a new dish. I came up with what I like to call "Passion Fruit Coconut Custard." To make this custard, I extracted the juice from the passion fruits and combined it with coconut milk, sugar, pandan essence, and jelly powder. This marks the beginning of my series of passion ..read more

Yield: 2-3Author: Saeng DouangdaraPrintWith ImageWithout Imagefresh rice noodles (for Lao khao soi)These are thick rice noodles made used for Lao khao soi.Prep time: 5 MinCook time: 10 MinTotal time: 15 MinIngredients 2 cups rice flour 1 cup tapioca flour 1 tbsp sticky rice flour 1/2 tsp salt 1 tbsp vegetable oil 3 cups water Instructions Mix all the dry ingredients together Add in the oil and water and mix well Cook ½ cup of the liquid mixture on low until a dough forms Place the dough back in the liquid mixture and put it through a food processor then strain Oil the circular pan and lady ..read more

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Gaeng nor mai is a traditional Lao stew known for its earthy green flavors. The taste comes from the fresh bamboo shoots, yanang extract, and lots of green herbs. When this comes hot off the stove, it pairs perfectly with warm sticky rice ..read more

Yield: 8-10Author: Saeng DouangdaraPrintWith ImageWithout ImageJeow PineappleThis jeow pineapple goes perfect with pun paa lettuce fish wraps.Prep time: 10 MinTotal time: 10 MinIngredients 1 lb 12oz Pineapple (1 whole pineapple) 1.25 oz Ginger 4 Garlic 6 Bird eye chili pepper 1 tsp Msg 1 tbsp Sugar 3 tbsp Fish sauce ⅓ cup padaek (unfiltered fish sauce) Instructions Cut up the pineapple and remove the core Dice the ginger, garlic, and pepper In a food processor, add the diced pineapple, ginger, garlic, and pepper and puree until minced Add the pineapple mixture into a bowl and add the msg, s ..read more

Khao poon is a Lao noodle dish you will find at a lot of Lao community gatherings. It is filled with flavor from the red curry, fish sauce, and fresh herbs. The vermicelli noodles soak up the broth so every bite will be delicious. Usually, it is eaten with cooked pork blood cubes, a squeeze of lime, and lots of herbs. PrintWith ImageWithout ImageKhao Poon Nam Gai | Lao Red Curry Chicken Noodle Soup Yield: 4-6Author: Saeng DouangdaraPrep time: 20 MinCook time: 30 MinInactive time: 10 MinTotal time: 1 HourKhao poon is a Lao noodle dish you will find at a lot of Lao community gatherings. It is fi ..read more