For those inspired by the rich tapestry of flavors that Lao cuisine has to offer, A Child of the Rice Fields: Recipes from Noi’s Lao Kitchen is more than a cookbook—it’s an exploration of culture, heritage, and the enduring bonds of family and food.
Ponpailin ‘Noi’ Kaewduangdee, the esteemed cook-owner of Doi Ka Noi in Vientiane, Laos, has released her debut cookbook titled A Child of the Rice Fields: Recipes from Noi’s Lao Kitchen. This 480-page culinary guide delves deep into the heart of Lao cuisine, a rich culinary tradition that remains relatively undiscovered even in Southeast Asia.
Unveiling Lao Cuisine to the World
From her early days learning to cook in a subsistence farming community in Khammouane Province, Noi’s culinary skills were honed under the guidance of her grandmother. Today, she brings these recipes, previously unwritten, to a global audience, offering a taste of her heritage and the nuanced flavors of Lao food.
Doi Ka Noi, her restaurant in Vientiane, is renowned for its dynamic menu that changes weekly to showcase the seasonal and regional produce of Laos, featuring unique ingredients like wild ginger flowers and weaver ant eggs.
A Cookbook and Cultural Chronicle
A Child of the Rice Fields does more than share recipes—it paints a picture of Laos’s culture and traditions through food. The book includes over 120 of Noi’s recipes, accompanied by vivid photographs capturing the essence of Lao ingredients, dishes, and landscapes. Chapters cover a wide range of dishes from breakfasts and appetizers to salads and main courses, each detailed to facilitate an authentic cooking experience.
Collaborating with her husband, Mick Shippen, an experienced writer-photographer who has lived in Southeast Asia for 25 years, Noi aims to document and preserve the culinary wisdom passed down through generations.
Celebrating Lao Flavors
The book offers a window into the diversity of Lao cuisine, featuring well-known dishes like ping gai tam mak hung (barbecued chicken with spicy papaya salad) and mok pa nahm kong (fish steamed with herbs in banana leaf), alongside less familiar recipes that promise to intrigue and delight enthusiasts of exotic flavors.
With this publication, Noi extends an invitation to food lovers and cultural explorers alike to discover the depth and richness of Lao cuisine, promising a journey that’s as flavorful as it is heartfelt.
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