Fermentation Pt. 1

Our kingdom of human kind is founded on unseen universes. Past the blanket of clouds, the mighty cosmos was once believed to be populated by supernatural beings that’s justice and jealousy spurred the movements of everything here on earth. In the past century, humankind has dedicated millions of dollars in resources to create telescopes capable […]

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We got da herb

  Every place has got its staple flavors. Often times, white chefs might not know how to make a dish in a way that legitimately resembles someone else’s cuisine, but they know what herbs and spices to use so they’ll often try their hand at it and mark their menu with the word “authentic.” A […]

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Jeow house rock

The Lao condiment game goes hard. At every table set to eat you can find at least one jeow (pronounced like you’re trying to say ‘jail’ with gum in your mouth). These can be loosely defined as dips that you’d apply to your food, or eat just straight up with khao niao. They accentuate and […]

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Full Transparency

Thus far, the Laohaus blog has taken some efforts to be journalistic, and to keep a fourth wall intact. As of yet, there haven’t been any ‘I’ statements not attributed to someone else. In the interest of full transparency lets make some: I’m not Lao. I’ve never been to Southeast Asia. I’m vested with no […]

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Casual Racism

THE FOLLOWING EVENTS ARE TRUE. THE DEPICTIONS ARE DRAMATIZATIONS WITH ACTORS. ICE T: Let’s run down the facts one more time. So you’re trying to tell me that white people just walk in to your restaurant and say racist shit just because you’re Asian? LAOHAUS: Again, for the fifteenth time, Ice T, that’s exactly what […]

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Khao niao

Our previous post on glutenous rice introduced the most important plant in Lao cooking, with it’s varied applications and cultural significance. From that plant the most important preparation in Lao cooking, khao niao (pronounced cow neil), is prepared. Khao niao is the plain, unseasoned steamed sticky rice, used as an affordable filler and utensil in […]

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