Lao-American chef Saeng Douangdara has launched his debut cookbook, The Lao Kitchen: Lao Flavors and Stories Told Through Family Recipes, at the Museum of Food and Drink in New York City.
Published on 21 April by Ten Speed Press, the book traces Lao culinary traditions across generations, from Savannakhet to diaspora communities in the United States, while introducing key flavors such as padaek, jaews, and larb.
The launch event drew a full audience and featured a conversation between Saeng and Lao-American performer Jujubee, focusing on identity, migration, and the cultural significance of Lao food.
Among the dishes presented was a plant-based version of larb leuad pang ped, traditionally made with duck blood. Saeng used beetroot juice as a substitute to retain the dish’s color and flavor while making it more accessible.
The event also brought together members of the Lao community un the US and representatives linked to the Lao Mission to the United Nations.
The release comes as Lao cuisine gains wider international recognition. Through a mix of recipes and personal narratives, the book highlights Lao food as a distinct culinary tradition.
Lao cuisine has historically received limited global recognition, often overshadowed by or grouped with neighboring cuisines in the region. However, dishes such as sticky rice, larb, and tam mak hoong have gradually gained visibility through diaspora communities, restaurants, and social media, helping introduce Lao flavors to wider audiences.
In recent years, Lao chefs and food advocates abroad have played a growing role in documenting and promoting traditional recipes, contributing to a broader understanding of Lao culinary identity. Publications like The Lao Kitchen strengthen this shift, positioning Lao food within global culinary conversations.
Following the launch, Saeng has begun a US tour, with strong turnout in multiple cities. A recent stop in Buffalo featured a moderated discussion, small bites inspired by the book, and a signing session.
The cookbook is also available in Laos through Monument Books.


