Owner of Soul Lao
“We believe in real food, real people and real moments that bring us together to discover something spicy, savory and comforting.“
What's the name of your business and how did you come up with it?
We wanted a place where we could find home cooked Lao food. The soulful dishes, the uncensored Lao flavors and old school techniques you find in grandma’s kitchen. We believe in real food, real people and real moments that bring us together to discover something spicy, savory and comforting. That’s how we came up with Soul Lao.
What are your inspirations for being in the food industry?
To inspire the next person. We need this same energy to continue for the longevity. Not just for us, but within our own communities.
What were some of your challenges being a Lao business?
We were hesitant when we first introduced Mama Dao’s jungle style khaopoon with chicken feet, and blood cubes. But Lao millennials filled the space, non-Lao people trying something new, vegetarian friends breaking veg for a day to experience this special menu. The people came out for it! Sometimes determining our worth as a food truck owner can be a challenge. Our menu is labor intensive, and made to order. We believe in serving quality over quantity.
What advice would you give to someone based on your experience?
You can create anything you want if you just start with what you have and believing that one day that seed will grow.
What's your favorite Lao dish?
Mok pa with sticky rice and extra peppers