Shortlisted in two categories in the Gourmand World Cookbook Awards

The book has been shortlisted in two categories, ‘Asian’ and ‘Food Heroes’ in the Gourmand World Cookbook Awards which will be held in Lisbon, Portugal in June 2025. This will help put Lao cuisine in the spotlight on the global stage! 

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 appear 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.

Noi says, “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, almost a decade ago 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 highlight 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 is 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 have only touched the surface of her incredible knowledge.”

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

The book is available for sale at Doi Ka Noi restaurant.

For shipping overseas, please message us at hello@doikanoi.com

Images © Mick Shippen