Laab, a salad of ground meat and herbs seasoned with fish sauce and lime juice, is sometimes said to be the national dish of Laos, the landlocked Southeast Asian country that borders China, Myanmar, ...

The word "sap-sap" literally translated from Laotian means "delicious delicious." SapSap owner Alex Hanesakda strives not only for good taste, but for community outreach as well. Hanesakda learned the ...

Missy Frederick is the Editorial Director for Eater’s dining team. She has covered the D.C. restaurant industry since 2007, offers expertise in business reporting and regional American dishes, and ...

LUANG PRABANG, Laos — It was 1974, and American bombs had only recently stopped falling here. In less than a year, Pathet Lao rebels would take over the entire country, establishing a communist ...

When he started writing the cookbook, chef James Syhabout went to his ancestral homeland, Laos, to sample the food. Now, he hopes to introduce... With 'Hawker Fare,' Chef James Syhabout Shares Laotian ...

Join me in Vientiane, Laos, as I explore the vibrant street food scene outside The Great Stupa. Today, I discover a unique local dessert: creamy coconut ice cream served with sticky rice. Follow along ...

Finding Lao cuisine — the true, authentic version of it — is difficult. That's what makes AJ Asian Kitchen in El Monte so special. There aren't any restaurants in L.A. County dedicated solely to food ...

Snackboxe Bistro opened last month in Doraville, offering a rare taste of Lao cooking in an area where so many other styles of Asian and Southeast Asian food can be easily found. First-time ...

A lvis Huynh pretty much always knew he was queer, the same way he pretty much always knew we wanted to be a chef. The 31-year-old has taken winding and introspective journeys in both his identity and ...

When chef James Syhabout set out to write his new cookbook, Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots, he sampled a recipe that is not on most American dinner tables: ...

Chef James Syhabout says that, as he was writing the Hawker Fare cookbook, certain recipes became time machines, reminding him of who was in the room when it was made, and the surrounding colors and ...