Rooted in what is now southern China, the story of the Lao people and their cuisine is one of migration and tradition. As they journeyed south to the Mekong, their culinary traditions influenced Thai and Cambodian cuisine, making them what they are today. In this class Soy Dara will take you on a journey through the dishes she grew up on as you make gang nor mai, moo (bamboo shoot stew with pork, mushrooms, and squash); fresh sai oua (Lao sausage with lemongrass, lime leaves, cilantro, and chilies); jeow mak keua (spicy roasted eggplant dipping sauce) with nung pak (assorted steamed vegetables; and khao niew dum (purple sticky rice).

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.