Larb. Green papaya salad. Sticky rice. Historically, the food of Laos has flown under the radar in the U.S., often taking a back seat to more popular dishes from Thailand; but all of that is changing as young chefs take the reins, introducing the cuisine to an increasingly inquisitive American palate.
Among those young upstarts is Alex Hanesakda, owner of SapSap, a food-based business through which he has introduced the food world to both food products and experiences that underscore both Lao flavors and traditions. In this week’s podcast, we talk with Hanesakda about his career path, from growing up cooking with his family in his hometown of Burlington Wisconsin to launching his own company. Along the way, he shares insights into his approach to Lao fare, the reception he’s received along the way and his plans for the future.
During the podcast, we also conduct an online taste test of one of SapSap’s newest products, a Lao hot sauce.