Street Foods of Laos (Gluten-Free)
Embark on a culinary journey through Laos with Chef Soy Dara! Discover the art of Lao cuisine starting with Khao Niew, sticky rice steamed to perfection using the iconic cone-shaped basket, a staple that pairs harmoniously with everything from savory stews to sweet desserts. Next, tantalize your taste buds with Tum Mak Hoong, a zesty papaya salad bursting with lime, fish sauce, and chili heat, showcasing the perfect balance of spicy, sour, and savory flavors. Delight in Jeow Mak Len, a fiery charred tomato dipping sauce packed with umami and fresh herbs, ideal for dipping alongside sticky rice and fresh veggies. Then, master the star of the class Sai Oui, Yat Beak Gai—skillfully deboned chicken wings stuffed with homemade Lao sausage enhanced with lemongrass, lime leaves, and garlic, and grilled to crispy perfection. Finally, indulge in Khao Niew Ping, coconut glutinous rice with bananas grilled in banana leaves, a sweet conclusion that captures the essence of Lao street food. Join us for an unforgettable experience where you'll learn these authentic recipes and savor the true taste of Laos! All dishes are gluten-free.
New to Laotian, or Lao, cuisine? Laos is the only landlocked country in Southeast Asia, sharing its border with five countries, including the culinary giants Vietnam to the east, and Thailand to the west and southwest. As a result, Thai, Vietnamese, and Lao cuisines share similar characteristics and flavors, but each remains distinctive in its own right. For example, Laos is famous for its love for Khao Niew, or sticky rice, with the highest sticky rice consumption per-capita in the world! It is more than just a side dish - it is always prepared with care using the traditional cone-shaped basket. Where as Thai and Vietnamese dishes are more common with jasmine rice. In general, Thai dishes are heavier due to the ubiquitous use of coconut milk and curry pastes. Lao dishes, on the other hand, has a stronger emphasis in spiciness, fresh herbs and vegetables, such as the popular papaya salad often featured in Thai restaurants. Vietnamese dishes are often served with fresh herbs and vegetables on the side, while Lao dishes would incorporate the fresh herbs and vegetables already mixed in the dish, such as the Lao sausage and any Laap dishes. Laap is a minced meat salad and is considered the national dish of Laos.
This class is taught by Soy Dara. Soy Dara was born in a refugee camp in northern Thailand, a member of a Lao family fleeing the conflict in their home country. At the age of four she resettled in the United States along with her mother, and stayed connected to Lao culture by cooking for community gatherings and Lao Buddhist Temple events. To this day, Soy loves food for the way it brings people together. Currently, she is a full-time chef at The Pantry, as well as their Kids Programming Coordinator.
Book a class.
New dates are being added all the time. If you don’t see any class dates listed below, pre-register for free so we know what classes to prioritize. You can also book a private event if you have at least 4 people in your group.
All sales are final with no refunds. We need a minimum of 3 students to host a class. If you signed up but we didn’t have enough students, unfortunately we need to reschedule. We will work with you directly to find a new date. Thank you for your understanding.
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Here’s the full menu:
Khao Niew (steamed glutinous rice)
Tum Mak Hoong (Lao-style papaya salad)
Jeow Mak Len (charred tomato and chilly dipping sauce)
Sai Oui, Yat Beak Gai (deboned chicken wings stuffed with Lao sausage)
Khao Niew Ping (grilled coconut sticky rice with banana)
During this class, we will prepare and cook from scratch everything on the menu.
Throughout the process, we will pause to introduce new and lesser-known ingredients that are easily found in the greater Seattle area.
The small-class setting means all students are encouraged to ask questions and discuss potential variations for each dish that will make it more accessible and adaptable in everyday cooking.