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...
Edible insects first sparked international attention in 2013 when the Food and Agriculture Organization (FAO) published a report referring to them as one way...
Dancing, Friendship, Frivolity & Unmistakable Sound of World Heritage Listed Bamboo-Piped Khaen Among the Greetings to Tokyo's Famous Yoyogi Park for Japan's Laos Festival 2019, The...
France's Provence in the spotlight as the inspirations from UNESCO-recognized cuisine make their annual return to Vientiane via Goût de France.
"For the past...
Benny Omarnavigates the movable feast of Vientiane Capital, a town of exciting cuisines and dining experiences, with everything from sizzling street fare, cafe cool,...
An authentic, traditional Lao dish that is comprised of steamed Mekong river fish infused with with kaffir lime leaves, lemongrass, fish sauce and other...
