How a Celebrated D.C. Chef Introduces Lao Food to America | Asia Forward | Episode 20

Lao cuisine is gaining recognition in the United States, thanks in part to chefs like Seng Luangrath, who have worked to introduce Americans to the food and traditions of Laos. In this episode of Asia Forward, Chef Seng shares with host Ei Thant Sin her journey from learning to cook as a child in refugee camps to becoming an advocate for Lao cuisine in America. She recalls why she once felt the need to hide her Lao food and how cooking eventually helped her reconnect with her cultural identity. "The food is going to tell the story of who I am," she says, explaining her decision to embrace her Lao heritage through cooking. Chef Seng also talks about the growth of the Lao food movement in the United States, why she opened Baan Mae to celebrate mothers and home cooking, and how her son, Chef Boby Pradachith, is bringing his own ideas to traditional Lao dishes. The conversation also highlights what makes Lao cuisine distinctive, how it has evolved in America and what the next five to 10 years could bring for Lao food and the chefs introducing it to new audiences. 00:00 Opening teaser 00:33 Introduction 01:18 How Chef Seng learned to cook as a child in refugee camps. 02:55 How Chef Seng became the cook for her family at a young age. 03:41 What Chef Seng cooked for her family in America. 04:19 How Chef Seng learned from cooking shows. 06:38 Why Chef Seng used to hide Lao food and why she opened a Thai restaurant instead. 10:36 How Chef Seng embraced her Lao identity and found the courage to start serving Lao food. 14:09 How the Lao food movement started. 18:12 Why Chef Seng opened Baan Mae to celebrate moms and home cooking. 21:42 How Chef Seng’s son, Chef Boby Pradachith, is putting their own spin on Lao food. 23:35 Why Chef Seng serves other Southeast Asian dishes. 25:49 How Chef Seng balances tradition with new ideas. 28:10 What makes Lao cuisine different from other cuisines in the region. 32:09 How Lao food has changed in America. 34:01 What's next for Lao food in America in the next five to 10 years. 35:32 Closing