Noi’s Book
A Child of the Rice Fields: Recipes from Noi’s Lao Kitchen
The most comprehensive cookery book to showcase the exotic flavours of Laos makes a significant contribution to safeguarding the nation’s culinary heritage.
First Prize Winner ‘Best Asian Cookbook’ in the Gourmand World Cookbook Awards
Our first book, A Child of the Rice Fields: Recipes from Noi’s Lao Kitchen stands as the most important and comprehensive book on Lao cuisine – a treasure trove of flavours that remain little known, even within Southeast Asia.
Edouard Cointreau, Chairman of the Gourmand World Cookbook Awards said, “Thank you, Noi and Mick, for this 480-page tribute to the heart and soul of Lao cuisine. The world truly needed this passionate, generous, and beautifully illustrated guide that welcomes readers into Lao food with authenticity and elegance. From beloved everyday dishes to bold and adventurous recipes, your book shares Noi’s exceptional knowledge with clarity, depth and heartfelt care. The fact that such an impressive work is self-published makes this achievement all the more extraordinary in the world of cookbooks. And thank you again, Mick, for your incredible courage, and for the future of everything you have built together.”
Nigella Lawson said of the book, “Good things come, they say, to those who wait, and the fact that I now have Ponpailin ‘Noi’ Kaewduangdee’s magisterial Recipes from Noi’s Lao Kitchen in front of me would seem to corroborate that. I could not be happier. It’s a big, beautiful, lovingly created book: a feast for the curious cook and a comprehensive and intimately authoritative primer on a fascinating culinary culture.”
Renowned food writer Tom Parker Bowles said “This is really the most remarkable book on Laotian cooking, the definitive bible and an instant classic.”
In June 2025, the book scooped first prize for ‘Best Asian Cookbook’ at the Gourmand World Cookbook Awards which were held in Lisbon, Portugal in June 2025. At the prestigious event, the book was also awarded second prize for ‘Best in the World’ and fourth prize for ‘Food Heroes’ for research and documenting.
In November 2025, the book was also honoured with a ‘Best of the Best’ – 30 Years of the Gourmand World Cookbook Awards held in Riyadh, Saudi Arabia. Beautifully designed, visually stunning and self-published, the 480-page book includes an overview of the country and culture, extensive ingredients and techniques sections, and more than 120 of Noi’s recipes. The text and recipes of A Child of the Rice Fields: Recipes from Noi’s Lao Kitchen are supported by more than 400 vibrant photographs.
With chapters including Khao Sao – Breakfast, Kin Lin – Appetizers & Light Bites, Jaew – Dips, Sauces & Pastes, Tam – Pounded, Ping – Grilled, Goy, Laab, Yam – Salads, Mok – Wrapped & Steamed, Oua – Stuffed, Som – Soured, and more, the book’s recipes are detailed, enticing, and authentic. Many of them regularly appeared on the weekly changing menu at Doi Ka Noi.
The book includes beautiful photographs to accompany every recipe, as well as images of ingredients, people and places in Laos. Lovers of exotic flavours can learn to make classic Lao dishes such as ping gai tam mak hung, barbecued chicken with spicy papaya salad, mok pa nahm kong, fish steamed with herbs in banana leaf parcels, naem khao, crispy rice ball salad, sai oua som, soured pork sausage, as well as lesser-known dishes such as oua hua si kai, lemongrass stuffed with pork, glass noodles and herbs, and gaeng mak mee sai gadook sin moo, young jackfruit soup with pork ribs.
Born in an off-grid subsistence farming community in Khammouane Province, central Laos, Noi was taught to cook by her grandmother as a child. Until now, her recipes had never been written down. As such, A Child of the Rice Fields: Recipes from Noi’s Lao Kitchen is not only a tribute to her late grandmother, it also makes a significant contribution to safeguarding culinary heritage in a country where traditional recipes and ways of eating are being threatened by changing lifestyles, a loss of knowledge, and outside influences.
When the book was published, Noi said, “My grandmother’s gift to me was a deep understanding of my food culture, and the belief that the tastiest Lao food is home-cooked, unhurried, and shared with family and friends. The dishes I prepare every day of my life are a tangible memory and a celebration of my love for her. By sharing my recipes in this book, I hope to raise awareness of my country’s wonderful cuisine.”
When Noi opened her restaurant, Doi Ka Noi, in 2014 she quickly gained a reputation as one of the country’s most talented and knowledgeable cooks with a passion for showcasing Laos’ incredible diversity of dishes and ingredients. Her small weekly changing menus highlighted seasonal and regional ingredients, many foraged, such as different varieties of bamboo, vegetable ferns tops, wild ginger flowers, mushrooms, ‘Lao caviar’ or weaver ant eggs, and much more.
A Child of the Rice Fields: Recipes from Noi’s Lao Kitchen includes recipes for many of the dishes served at the restaurant, and more. The book is a collaboration between Noi and her English husband, writer-photographer, Mick Shippen, who has lived in Southeast Asia for 25 years. His previous books include The Traditional Ceramics of Southeast Asia, published by the University of Hawaii Press, which is considered an authority on the subject.
Mick says, “A Child of the Rice Fields: Recipes from Noi’s Lao Kitchen was the result of many shared meals and conversations, and countless hours working together in the kitchen to faithfully document Noi’s inherited recipes. The astonishing thing is that we had only touched the surface of her incredible knowledge. There was so much more to come.”
What they say…
“I think this is the most interesting and authentic cookbook I’ve ever read. I’m, utterly transfixed. Very often recipes and watered down, essential ingredients omitted, and the very spirit of the cuisine lost. Not here. Everything is completely correct. Like the hog plum and chilli relish and the grilled fish with herbs and prickly ash. Get yourself a copy immediately.”
– Chef Luke Farrell, Speedboat Bar and Plaza Khao Gaeng, London
“Seriously, I am speechless. Overwhelmed. I can’t believe what I am holding in my hands. You have created such an incredible treasure. Oh my…what a tribute to Lao cuisine. I can see those hundreds, no, thousands of hours of work that you put into this. The value of this is hard to put into words. You have created such a monument in terms of genuine Lao culinary culture. Both Ying and I are very thankful to hold this in our hands.”
– Ying and Daniel, Som Rom Space, Koh Samui
“The book is absolutely fantastic and beautiful – it made us eager to return to Laos as soon as possible! There was also quite a bit of salivating happening while we were looking through it, haha! Thank you very much for writing it.”
– Karina, Tom & Molám Thai Canteen & Bar, Krakow, Poland
A Child of the Rice Fields: Recipes from Noi’s Lao Kitchen is a Doi Ka Noi publication.
For media enquiries and further information, please contact:
hello@doikanoi.com
Where to buy the book
In the UK and Europe, visit:
Yoyo Laos Sauce
In the USA:
Kitchen Arts & Letters
For shipping elsewhere, please email Mick at:
hello@doikanoi.com
Born in an off-grid subsistence farming community in Khammouane Province, central Laos, Noi was taught to cook by her grandmother as a child. Until now, her recipes had never been written down.