Saengthong Douangdara grew up eating food most American restaurants don’t have on their menu. Padaek, beef bile, jaews, the bold, fermented flavours of a Lao household in the United States, cooked by a mother who saw no reason to drastically change what she had always known.
That upbringing is now a cookbook.
The Lao Kitchen: Lao Flavors and Stories Told Through Family Recipes, written by the Lao-American chef and content creator known as Saeng, will be published by Ten Speed Press on 21 April 2026. A boost for local food lovers, the book is already available for preorder in Laos through Monument Books in Vientiane.
Saeng’s inspiration starts from his mother’s traditional cooking. Originally from Savannakhet, she slightly adapted her flavors to suit American palates.
His father would often go fishing, bringing back fresh-water fish for his mother to ferment into Padaek, which they then distributed to the local Lao community in the US.
Back to the Source
For decades, “Thai” labels concealed Lao food in the West. However, a younger generation has reclaimed the “Lao” brand with confidence, following the global spotlight from icons like Anthony Bourdain and Gordon Ramsay through their TV shows in the 2010s.
When Saeng traveled back to Laos in his twenties, he found a powerful connection. He discovered that the flavors he grew up with in the US were identical to the traditional dishes he found across Laos. His mother’s cooking, which preserved the authentic soul of Savannakhet’s cooking, became a major inspiration for his work.
To keep the book as authentic as possible, Saeng collaborated with the RDK Group in Vientiane to develop the Lao typography used throughout the pages.
While many cookbooks focus solely on measurements and methods, The Lao Kitchen acts as a “premiere” for the country. With the backing of a major international publishing house, Saeng and his team have designed the book to be highly approachable for everyone.
History Through Food
The book also adds deep educational layers, teaching readers about the Lao people, culture, and history. It serves as a bridge, using food as the primary language to tell the broader story of Laos to the world.
For Saeng, this book is a “masterpiece” inspired by the people and the land of Laos (Meuang Lao).
“It is understandable that history has divided us,” Saeng reflects, “but food brings us together and heals pieces of ourselves that may have been taken away when we had to leave our country.”
While the book is currently in English, Saeng hopes to one day release a Lao-language version. For now, he is proud to leave a physical piece of his work in Laos to connect with his fans.
“This is just the start of showing people that you can be successful by being Lao and cooking Lao food,” he said.
Following the April launch, Saeng will travel around the United States for the book tour, visiting cities like Wisconsin, Minnesota, New York City, and San Diego to meet the community that has followed his journey online. He also hopes to host a special event right here in Laos soon.
While plans for a second book are already in his mind, Saeng is currently focused on engaging with his fans and sharing new recipes through his channel.
“Lao culture is strong and resilient,” he said. “Nothing can stop us from sharing our food to the world.”


