Laotian Cuisine

Laotian cuisine is a combination of fresh herbs, mixed spices, and strong flavors. It has influences from all kinds of Asian cultures, but the main influences are from the surrounding Southeast countries such as Thailand, Vietnam, and more. Laotian cuisine is focused on using fresh ingredients and using them in many different ways (such as making a lemon grass broth to a coconut based curry). Listed down below are some highlights from the Laotian cuisine that you should try out!

Papaya salad (Lao style)



A papaya salad is made from the fruit papaya where its combined with a blend of spicy, salty, and semi-sweet flavors. There are two different version of the papaya salad, Lao and Thai style. It can vary in texture and some ingredients. But the distinctive flavor of the Lao style is the padek (fermented fish/brown sauce) which isn’t commonly found in the Thai style. The common recipe includes shredded (unripe) papaya, Thai chilies, fish sauce, lime, red cherry tomatoes, and garlic. Recipe is linked here!



This dish contains herbs and spices that can be mixed with a variety of meat (usually beef or chicken is used). People usually eat this with sticky rice, lettuce, or cabbage. It can make up for a good snack or an entire meal. It’s distinct freshness comes from the basil and mint. It is also mixed with peppers, green onions, cilantros, garlic, lime juice, and more. Check out the recipe here!

Khao Pun


A noodle dish with a coconut based curry (usually combined with a chicken broth) and is made with vermicelli noodles. There are many variations to this dish as one can customize theingredients to their preferences. A highlight are the fresh ingredients such as banana flower, bean sprouts, basil,  green onions, bamboo shoots, and cilantros. The flavors are customized by using fish sauce, salt, and the broth itself. Check out the recipe here!

Sticky Rice


The texture of sticky rice is different from other rice because it has a different texture and it sticks together much more compare to other rices. It can be eaten as it is with other dishes or as a desert by serving it with mango and coconut cream. Recipe!

Lao Sausage


Known for its red color and spicy flavors, the Lao sausage is different from other sausages. You would have to taste it for yourself because it has a unique taste. It can be fried, steamed, and grilled. It is made with minced pork, shallots, peppers, garlic, lemongrass, and more! Check out the full recipe here!

Healthy Cookout Creations – A Multicultural Style

The summer months are always a great time to start up the grill and invite over friends and family! The problem is, while all of the food is delicious, barbeque and all of its accoutrement add up to be a not-so-nutritious splurge. To rectify this, we’re providing you with three recipes that can help you keep the flavor you crave while eliminating the fat and calories you don’t. 

Hawaiian Skewers

Hawaiian Skewers


  • 1-2 packages of boneless, skinless chicken breasts
  • 2 14oz cans of pineapple chunks
  • 2 sweet onions, any variety
  • ½ cup Barbeque sauce
  • Lime juice
  • Wooden or metal skewers (if you’re using wooden, don’t forget to soak them in cold water!)


The beauty of this recipe is that you can make it up to a day in advance. Cut up the chicken and onions into chunks. Place the pieces in a bowl and pour the pineapple chunks, and a quarter of their juice, on top of the chicken and onions. Squeeze barbeque sauce and lime juice (to your liking) on top of ingredients and mix. Arrange the chicken, pineapple, and onion on the skewers. Refrigerate for at least an hour, then grill away!

Greek Yogurt Coleslaw

Greek Yogurt Coleslaw

  • ½ cup nonfat, plain Greek yogurt
  • 3½ tablespoons cider vinegar
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 16 ounces (about 6¼ cups) bagged coleslaw blend or shredded cabbage


In a small bowl, combine Greek yogurt, vinegar, sugar, salt, and pepper and whisk until smooth and thoroughly combined. Place slaw blend/cabbage in a large bowl and pour Greek yogurt dressing mixture over top. Stir to coat cabbage thoroughly. Cover and refrigerate until using (preferably at least 30 minutes)

Recipe from

Red, White, and Blue Fruit Salad

Red, White, and Blue Fruit Salad


  • ​4 cups sliced strawberries
  • 2 cups blueberries
  • 2 cups diced watermelon
  • 1 cup diced jicama (or apple)
  • 1½ tablespoons lime juice
  • 1½ tablespoons honey
  • 1 tablespoon minced mint
  • ⅛ teaspoon chipotle chili powder (optional)


Place strawberries, blueberries, watermelon, and jicama in a large bowl. In a small bowl, stir together lime juice, honey, mint, and chili powder. Pour over fruit and toss to coat.

Recipe from

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