While the main ingredients are reminiscent of a traditional Vietnamese pho, Chef Mem takes extra time in slow cooking grilled onions, garlic and beef to produce the light yet deep & complex flavors of her broth. Paired with rice noodles, veggies and sauces on the side, this dish comes together to create a perfect balance of fresh and savory flavors.
Ping Gai (Lemongrass Grilled Chicken) w/ Sticky Rice
These barbecued chicken drumsticks are marinated and infused with the flavors of lemongrass, garlic, & cilantro. Served with a sweet and spicy tamarind fish sauce and a helping of sticky rice, Ping Gai is a must-try dish for anyone visiting Laos!
Ingredients: Chicken, lemongrass, garlic, cilantro root, black pepper, oyster sauce, shallot, milk, salt
Chef Mem uses extra-large pho noodles in her recipe for this Khaw (stir fry) dish, giving it a softer texture. With the added vegetables and lightly fried tofu on top, you're in store for a hearty and tasty dish.
Green Apple Salad with Yam Dtao Hoo (Fried Tofu & Sour Dressing) - Vegetarian
Green apples finely sliced to perfection, this dish is refreshing and hearty with the lightly fried tofu on top & the incredible custom made dressing by Chef Mem. Her homemade recipe was inspired by the well known Lao papaya salad.
Ingredients: tofu, bread crumbs, flour, chopped green apples, roasted peanuts, Dressing: chopped hot chili, roasted sesame, soy sauce, lime juice, sugar, and red onion.