Saeng by Saeng

Summary

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Add to Cart – “Saeng by Saeng”

Hosts: Kulap Vilaysack & SuChin Pak
Guest: Saeng Douangdara
Date: April 17, 2026

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Episode Overview

In this vibrant and heartfelt episode of “Add to Cart,” hosts Kulap and SuChin bring back a beloved guest—food content creator, chef, and soon-to-be cookbook author, Saeng Douangdara—for a celebration of Lao food, stories, and family. This serves as the inaugural (and possibly only) “Auntie Book Club” in their self-described “looser era,” marked by honest, hilarious conversations about money, immigrant hustle, navigating creative careers, and the pride and complexity of being Asian American.

Saeng shares the journey behind his much-anticipated cookbook, "The Lao Kitchen," explores the nuances of “funky” in Lao cuisine, reflects on identity and representation, and reveals what's currently in his physical and metaphorical cart—from Pokémon cards and Metamucil to heartfelt letters for 'funky kids' everywhere.

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Key Discussion Points & Insights

The “Looser Era”: No More Guest Booking?

• The hosts joke about their shift into “looser and lazy” podcasting, marked by fewer guests due to financial and logistical concerns.
• Their “immigrant mentality” leads them to scrutinize every expense—a running bit throughout the episode.
• Notable Quote:

  “It's called GA counting. It's guesstimating. And when we do the GA counting, I say: 1 potato, 2 potato, 3 potato equals more potato. We'll find out.” – SuChin (05:05)

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Introducing Saeng Douangdara (07:18)

• Saeng is introduced as a content creator and chef specializing in Lao cuisine, with a growing media presence and a new cookbook about to drop.
• Kulap and SuChin express immense pride and affection, highlighting their personal connection to Saeng.

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The Cookbook: “The Lao Kitchen” (08:12 – 13:00)

• Saeng describes the book:

  “The Lao Kitchen is a primer for people that want to journey into the country of Laos and learn about the culture, the food, and a little bit of a personal diary of me, Saeng Douangdara.” (08:23)

• Kulap wrote the foreword—joked as “10% about Saeng, 90% about herself.”

• The book’s mission: to introduce Lao food, culture, and family stories to a wider audience, including deeply personal elements like his family's refugee photos.

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Funky as Flavor & Identity (09:50 – 12:22)

• The “funky” of Lao food is a point of pride—anchored by padaak, unfiltered fish sauce that's described as “liquid gold.”

• The hosts and Saeng relate the idea of “funky” to other Asian cuisines and immigrant experiences:

  “Back then, funky was like, ‘oh, smelly bad.’ But now funky, smelly good.” – Saeng (10:15)
  “If your pubes aren't already curled and your toes aren't already curled, that's what would happen.” – SuChin describing the smell of unsealing a traditional padaak container (11:07)

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Saeng’s Journey: Refugee Roots to Cookbook Author (12:22 – 16:01)

• Born in a Thai refugee camp, immigrated to Wisconsin, with parents who “put their lives on the line…so we could get master's degrees, set them on fire, and get back to the funk.” (14:48 – A)
• Saeng discusses leaving a “safe” counseling career (with a Master’s in counseling psychology) to pursue his passion for Lao cuisine full-time.
• Reflections on the American dream and redefining success as a first-gen child.

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Pivoting to Food Content & Finding an Audience (20:10 – 23:34)

• Saeng quit his academic job in late 2018 to cook and create food content.
• The pandemic gave him a chance to focus on content creation, leading to massive viral success (notably for his sticky rice video with 18 million views).
• Instagram and YouTube became critical platforms for sharing Lao culture and recipes.

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Cookbook Creation: Representation, DIY Hustle, and Food Photography (25:59 – 37:58)

• Unique hurdles: codifying unwritten, generational recipes with no measurements (“akin to how every Ital[ian] grandma has their own red sauce”).
• Hardcore DIY: When traditional food photographers couldn't capture the authenticity of Lao food, Saeng learned food photography himself, eventually shooting and styling the entire book solo.
• Notable Quotes:

  “If there's no one out there, I’m gonna be it for myself.” – Saeng (34:26)
  “I was the top and only candidate for the job.” – Saeng (34:21)
  “Did you know you were a photographer?” – SuChin (32:44)
  “I knew I had something in me, but I didn’t know what it would look like until I did it.” – Saeng (32:48)

• Kulap and SuChin riff on the immigrant/DIY mindset and scrappiness, drawing humor from their shared backgrounds.

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Writing for Funky Kids & The Power of Self-Love (29:42 – 31:05)

• Saeng discusses his “Letter to the Funky Kid,” a touching message reflecting on childhood shame over “unusual” food, and a call to love one’s culture wholeheartedly.

  “To love it is for you to love yourself. And so that was a letter to me and to the community that, like, we're at this point, we can love ourselves and we can also love our food.” – Saeng (30:26)

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“Add to Cart” Segment: What’s in Saeng’s Cart? (40:36 – 54:01)

1. Pokémon Cards (41:33 – 43:15)

• A tool for “healing the inner child”; Saeng uses “grown man money” for childhood joys.

  “Saying by saying is healing.” – Saeng (42:11)

2. Metamucil (Sugar-Free) (43:37 – 46:26)

• Saeng is passionate about “colon confidence” and the importance of fiber.
• Describes his ritual, how he combines it with vitamin C, and how vital gut health is for everyone, particularly in the Asian American community.

3. Bowflex Stationary Bike & Hacked Peloton Routine (46:37 – 47:50)

• Saeng cycles daily, using a less expensive bike and the Peloton app for coaching.
• “That’s how the great minds work—spaghetti marriage!” – Hosts (47:43)

4. Columbia Fleece (47:59 – 50:33)

• Preferred over North Face for price, comfort, and (perhaps accidental) brand loyalty.
• Embodies immigrant practicality—fashion that isn't “too crazy,” goes with anything, and has “two pockets.”

5. Birch Juice Sunscreen (Round Lab) (50:33 – 53:09)

• With gentle teasing, the aunties nudge Saeng from baby lotion to a Korean skincare staple; now “add to cart auntie approved.”

  “If you can put it on a baby, you can put it on yourself. Is my philosophy in life.” – Saeng (51:35)

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Book Tour, Community, & Family (54:24 – 56:00)

• Saeng will be launching his book tour in LA with Kulap, with info for listeners to join.
• Saeng leads an annual “Lao Foodie Tour,” bringing groups (including Kulap’s mom) to Laos to experience the cuisine and culture firsthand.

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Notable Quotes & Memorable Moments

• On Finances & Immigrant Mentality:

  “We lead with the only foot forward. Financial.” – Kulap (03:54)
  “Because we would be so fucking brilliant if this was a bit. I know, but we can’t afford to be that fanciful.” – SuChin (06:02)

• On Food Photography:

  “I was presented with a budget and they said, you know, you can go find someone. And initially, I did want to find a photographer, but I wanted to find a Lao food photographer. So I put it out there, and no one answered. And so I was like, okay, maybe I should answer.” – Saeng (34:13)

• On Self-Love & Representation:

  “To love [our food] is for you to love yourself. … We can love ourselves and we can also love our food.” – Saeng (30:26)

• On Their Dynamic:

  “I would say it’s, like, nicely bullying. … She knows just the edge. But if she were to go over—soft B.” – Saeng on Kulap (24:42)

• On Healing via Shopping:

  “Healing through buying—sure.” – SuChin (43:21)

• On Fashion:

  “Fashion is about not being crazy and having two pockets.” – Kulap (49:49)

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Key Timestamps

• 02:31: Show proper begins
• 07:18: Introduction of Saeng Douangdara as guest
• 08:23: Saeng describes the premise and heart of his cookbook
• 10:12: Explanation of “funky” in Lao food culture
• 12:49: Saeng shares his refugee story
• 20:10: Saeng's transition from counseling to chef/content creator
• 22:51: Viral sticky rice video story
• 25:59: The challenge of documenting unwritten Lao recipes
• 31:05: “Letter to the Funky Kid” and embracing immigrant food identity
• 32:44 – 37:58: Saeng dives deep into DIY food photography for his book
• 40:36: “What's In Your Cart?” segment begins
• 41:33: Pokémon cards in Saeng’s cart
• 43:37: Metamucil and “colon confidence”
• 46:41: Bowflex bike & Peloton hack
• 47:59: Columbia fleece love
• 50:33: Skincare—Birch Juice sunscreen
• 54:24 - 55:23: Saeng’s book promo, foodie tours, and upcoming events

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Where to Find Saeng

• Instagram/Facebook/TikTok: @SaengDouangdara
• YouTube: @SaengsKitchen
• Website: saengskitchen.com
• Book: “The Lao Kitchen” (available wherever books are sold—including local and indie bookstores)

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Closing Notes

The episode captures the textured realities of carving out creative careers as first-generation Asian Americans. Deeply funny and filled with loving jabs, it centers on the power of food as both memory and self-acceptance, and the scrappy, resourceful attitude needed to thrive and represent. It’s an affectionate, TMI, culturally proud episode—practical, moving, and highly entertaining—reinforced by the “Auntie” warmth and tough love that characterizes Add to Cart.

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Transcript

[A]

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[B]

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[C]

also with that Fire Boy.

[A]

Wait.

[B]

Welcome to another episode of Add to Cart, the podcast about what we buy and what we buy into and what that says about who we are. I am your Auntie Culap Vilaisa.

[A]

And I'm your very hungry auntie Soojin Park. And we'll get into it.

[B]

Why are you hungry about?

[A]

I'm just hungry because our guest is here. I had to do research.

[B]

Of course.

[A]

I was like, is there some sort of meatball recipe now marinating in my fridge? Ready for soup later?

[B]

Perhaps. Wow.

[A]

Perhaps.

[B]

Wow. Now, Sue.

[A]

Yeah.

[B]

In our looser era.

[A]

Yeah.

[B]

I've noticed something. Well, we haven't booked a single guest. I've noticed that because I usually book the guest. But why is that?

[A]

Because we're loose and lazy. We're loose and lazy.

[B]

Well, is it lazy or. I think this is going to be the theme, I think at the end of this episode. Well, immigrant mentality, Sue.

[A]

Immigrant mentality.

[B]

Why didn't you lead with what your main issue is, which is we assume it's more expensive to have guests. Let's just go say it. Let's leave the.

[A]

I did not know you were gonna spatchcock my chicken like that.

[B]

We are independent ladies. We are entrepreneurs.

[A]

Yeah. Let em in, let em inside. Spatchcock. This podcast let everybody into the innards. We lead with the only foot forward. Financial.

[B]

That's the finances. Immigrants.

[A]

Immigrants.

[B]

Yeah.

[A]

But every once in a while though,

[B]

we make an exception.

[A]

And when I tell you if in this looser era, you were a guest on this show before. Sure. Welcome.

[B]

Yeah. When we were on Lemonada's dime.

[A]

Yeah.

[B]

Anybody? People we don't know. Yeah.

[A]

Get on the bullet train, business class ride here. If you're on this show now, in this era, you are absolutely right. It has to be family. It has to be so worth the juice.

[B]

That's right. Oh, so by the way, just to be clear, we assume it's going to cost more because our engineer will have to integrate a third voice. We don't know. We love this guest enough to open the door and find out.

[A]

It's called GA counting. It's guesstimating. And when we do the GA counting, I say 1 potato, 2 potato, 3 potato equals more potato. We'll find out.

[B]

Here's the other piece of it all is, folks. You know, maybe sometimes I'm the voice of reason, but her and I, we exchange that baton back and forth. Right. It is up to sue with the accounting because I just, just. It's not for me.

[A]

Okay.

[B]

It's not for me. All right. So the woman who will spend will go to Italy and buy 15 leather belts is the one who is like minding the store.

[C]

Okay.

[B]

And so that's the state of the Union. Sue, come back.

[A]

I wish any of this was a bit. You know why? Because we would be so fucking brilliant. Like, we would have other careers if

[B]

this was a bit. I know, but we can't afford to be that fanciful.

[A]

No, it's that much whimsy. No, I'm not a creator. Yeah. I'm just a reporter. And these are facts. These are facts.

[B]

These are facts. These are facts. Shall we introduce our guest, my dear?

[A]

Yes. I mean, coveted the golden chalice. The pressure is on.

[B]

His name does mean gold. Soojin. Our guest is a content creator. Not like us, Sue. He's a content creator and personal chef specializing in Lao cuisine and the founder of Tseng's Kitchen. This is a platform dedicated to sharing Lao food, culture and storytelling. He is a first generation Lao American and his work has been featured in Delish BuzzFeed, the New York Times, the LA Times. And he is the winner of an episode of TBS's cooking show Rat in the Kitchen. He spends Thanksgiving and Christmas with me every year. But the reason for this appearance is he has a cookbook coming out on April 21st. Please add to cart. Sang Duong.

[C]

Dora. Oh my God. I can't hear.

[A]

And enter.

[C]

Hi. Oh my God. Are you okay? Sang can't hear you.

[A]

Can't hear saying as if. As if you're not used to this volume around her table. Give me a break.

[B]

What's wrong? Saying what ails you?

[C]

Oh, no, no. I'm so happy to be here. So thank you to the aunties for

[B]

having me saying welcome to add to cart and welcome to the return of auntie Book club. Applause, applause, applause.

[A]

Thank you for inaugural episod. Perhaps the only for this looser era and what I don't know and how befitting. I love that we're celebrating not only a book, a storyteller, but food. You see how we just pack it all in?

[B]

Yeah.

[A]

To a little lunchbox.

[B]

This book is called the Lao Lao Flavors and stories told through family recipes. Saying. Please just tell us what the book is. Give us the blurb.

[C]

So the book the Lao Kitchen is a primer for people that want to journey into the country of Laos and learn about the culture, the food and a little bit of like a personal diary of Sang Dong Dara myself.

[B]

First of all, I just. I'm so proud of you. You are like my little brother. I wrote the foreword, so you know

[C]

she is in it.

[B]

All of our Carters should be adding to car for that reason alone.

[A]

Oh yeah. The forward and in True, Auntie fashion. It is lot about you. But also there's just a little bit of what we call congratulations to Ku. For what? For how did she help you write any of these? Did she test your recipes?

[B]

Not once.

[A]

Did she come over and light the food that is beautifully photographed in the book.

[B]

That's not my thing. That's not what I'm interested in doing.

[A]

10% is congratulations to her. And you'll have to pick up the book and read it yourself, because I was quite delighted.

[B]

What did your publisher say? Look, I sent it to you, and I expected to get notes. And when there wasn't any, I was. I was surprised.

[C]

My editor said she's like, wow, it has personality. Like, it's funny. I was like, is that what book people introduction to this supposed to be? Why not?

[A]

No, it's the perfect. Because you're gonna tell us about the book. But I'm sure in that description, the word funky.

[B]

Yes.

[A]

It's a new word for me in this context. And it kind of opened up something different than how I've been using it, so.

[B]

Okay. Cause when we think about Lao food, saying, isn't that like a very important word?

[C]

Yeah. I mean, I think in this day and age, we are reclaiming the word funky. Cause back then, funky was like, oh, smelly bad. But now funky, smelly good. And so I use it as a. Like one of the pillars of how I describe Lao food. Because one of the essentials is padaak, which is unfiltered fish sauce. It's like the liquid gold to Lao food. It's essentially our salt. And so we add this, like, dark, murky, brown, funky liquid into our sauce.

[B]

Umami.

[C]

Umami. And it's been fermenting at least for one year. And so that is our funky liquid gold.

[B]

And all the Lao aunties, they have it hidden in sort of a dank area, maybe under the sink in some sort of reused container. And when you pop open, you struggle, and you open the lid of it and you take a big whiff. If your pubes aren't already curled and your toes aren't already curled, that's what would happen.

[A]

Is that saying.

[B]

Did you write that in your book?

[C]

Something like that.

[A]

Yeah.

[C]

It's a surprise. You'll have to read it.

[A]

I missed that part because Korean food, I would say, is funky too. Though I've never kind of used it in the way that you use it, which I love, because we've got that doenjang. You know, we got that paste, we got that deep in the clay pot underneath the ground. Funky, too.

[B]

Fermented.

[A]

Yeah. I was pleased to see that you took, like something as funky as fish sauce and then just funked it up, dialed it up. And I was like, dialed it up. Oh, I don't know that I've ever had that flavor then.

[B]

No, no, no. Mike Bender would not allow for it to be in the she shed. It won't be allowed on the premises. You have to come to our houses.

[C]

Yeah. Like, the fish sauce is actually in the garage. And so that's where it lives. And that's okay.

[B]

Yeah, it's okay.

[A]

By the way, that's where the kimchi fridge lives.

[C]

There you go.

[A]

Same same, same, same, but different

[B]

saying, this is a big deal, this book. Oh, yeah, okay. It's a huge deal. This is published by Ten Speed. This is Penguin Random House. This isn't self published. This is a hard cover. Okay, I'm touching it right now. Tactile. Do you hear it?

[A]

Tactile.

[B]

Asmr. This is the COVID of the book. Let's talk about your journey to get here. Okay. You're a refugee, bro.

[C]

Yeah.

[B]

Where were you born?

[C]

I was born in the camps in Thailand. Specifically Nakhon Phnom in that area. And so my family were there for a handful of years. And then we got out as I was turning, like two or three and came to the United States afterwards.

[B]

And you have pictures of your family's refugee pictures?

[C]

Yeah, or like, like mugshot looking refugee photos. That was a very special moment where my parents were comfortable enough to be able to let me have those and, like, let me put them in the book. I don't. I still don't know if they actually know, like, what this book means or like everyone's gonna see it, but everyone's gonna see it.

[B]

How could they sang as they were in the camp? Do you think that they could have imagined in their, like, wildest dreams?

[A]

Right.

[B]

That this. That this could happen? Like, it's beyond hope and under the circumstances. Right. They were escaping a war torn country and, you know, you grew up in Wisconsin. You went to school in Hawaii for some time. You were a pop locker.

[C]

I locked it. I popped it out. You popped your arm out multiple times.

[B]

And then you went. Dedication. Then you went to school at ucla.

[C]

I went to work at UC Irvine as academic counselor, and then I went to UCLA as a similar position for like five, six years. And that's when I met you. Cool up as the chef to create all the Lao food for your fundraiser at your old house. And that was near like year two of my time at ucla, but as doing food and cooking lessons in the evening at like Gormandy's and all that.

[B]

And you have a. You have a master's degree?

[C]

Yes, I have a master's degrees in counseling psychology. So as a therapist. Yeah.

[B]

But then you threw it in the garbage.

[C]

I ripped it. Y'. All, I.

[A]

That's the American part. That's the dream that your parents put on the line. You know, they put their lives on the line. All of our folks come over here so we could get master's degrees, set them on fire and get back to the funk.

[B]

Get back to where you came from.

[C]

You know, the master's degree. Yes, I did it to. For myself and for my family. But at the same time, I think about how I. Maybe this is a different conversation. How like the education system and like, sometimes paper doesn't mean what it's supposed to mean. And you know, student loans and financial education, like, I think that's what I wish I had when I was younger. But now I hope that high schoolers are getting that financial education.

[A]

They're not. Okay, but they have.

[B]

Susan's a reporter.

[A]

She's on Instagram. It's fine. Put it on. Really?

[B]

TikTok.

[A]

That's what I. I mean, Instagram. Tiktoks now to me, whatever. That. It's all one word. Yeah, they have that. So they don't need school. They'll just get it in 30 second bites and it'll be fine.

[B]

It'll be fine. Everything's gonna be fine.

[A]

Everything's fine.

[C]

I'm fine.

[B]

We're all fine.

[A]

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[B]

Okay, so at the time that we met, you were a counselor at ucla, but you were, you were a chef hustling on the side.

[C]

Yeah, I guess. So I was teaching at Gourmandis, the cooking school, the recreational cooking school in Santa Monica. I was teaching like Asian cooking classes, Italian cooking classes, and then also doing catering gigs on the side. Just, I. I enjoyed it. That was my time to just have fun and play in the kitchen because I think work was work. Like, I enjoyed it at the time. But after like three, four years of counseling and academic counseling, it just, it burnt me out. And I was like, maybe this is not for me. And so the cooking was my playtime.

[B]

I remember these conversations when he was like, should I quit my job? Should I focus on food full time?

[A]

And what did Auntie Ku say?

[B]

I said yes. I said yes. But let me look at your budget first.

[C]

Oh, yeah, the spreadsheets. Yeah, the good counting. There is nothing to count.

[B]

Oh, that spreadsheet. Okay, okay. Those are, those are big loans. Those are big loans. Okay. But saying ever the go getter, he started an Instagram account.

[A]

That was my goal of the New American. Mm.

[B]

You were figuring it out and you were teaching yourself how to do it.

[C]

Mm.

[B]

So like, I mean, and now you've got a great following. You're doing the thing. So talk about the, the era of your career when you became a content creator.

[C]

Well, I quit my job at the end of 2018 and just being full time, like personal chef, cooking for people, for parties, gigs. And then I was doing content on the side so that then content became like my gig now. And so I was creating videos just for fun, sharing what I loved, which is Lao food, Lao culture. And eventually the pandemic hit and I think that's also started a lot of content careers for, for people. And so that was my opportunity. Like, I wasn't able to go to my clients houses anymore. So I took that time to just went full, like full in of videos, YouTube videos, Instagram videos. And I popped off in what I would would be like my gem, which is a sticky rice video, because I was like Any video can go viral in terms of TikTok, but I want a video that is aligned with me. And I was so lucky that my how to make Sticky Rice video hit, like, 18 million. And that is what essentially, like, just gave me wings.

[B]

And Soojin, when we post on Add to Cart, we get.

[A]

We get a lot for me.

[B]

Okay.

[A]

At close between 30 and 60.

[B]

Of what?

[A]

Of views. Likes food.

[B]

Oh, maybe soft smiles.

[A]

Soft smiles. Yeah.

[B]

Of recognition. Yeah.

[A]

And by the way, look at every single one straight in the eye, and I know. And I say thank you. Thank you. And I can. I can get through that pretty quick. 15 minutes.

[B]

So fast. So fast. So fast. Saying so then. I mean, for a while there, I remember you wanted to open a restaurant

[C]

in a Korean spa, A Lao restaurant in a Korean spa. My friend offered.

[A]

Yeah. Yeah.

[B]

How'd that go down? Saying.

[A]

I mean, two funks meeting right in the middle. I say, green light.

[C]

It almost happened, but for the universe said no. So I was like, okay.

[A]

The Korean backed out. Got it. Subtext.

[B]

And I said no too. If you. Because I was like, saying. He was like, well, it's gonna be under the table. And I'd be sharing with this other Korean lady. I would only be doing it at night. And it just sounded so sketchy.

[A]

Yeah, yeah. Of course. You're dealing with another funky immigrant.

[B]

Yeah, yeah. It just didn't seem. It seemed a little tricky. Seemed a little tricky. Now it sounds like I'm trying to take credit here, doesn't it? A little.

[C]

You were pivoting. It was. You're guiding me along. My life.

[B]

I think everyone has a sense of our relationship, but how would you describe our relationship?

[A]

Enough about the book. Let's talk about.

[B]

Yeah, I'm so tired of this book.

[C]

I would say it's, like, nicely bullying. It's, like, not, like bad bullying, but it's in a good way. She knows just the edge. But if she were to go over soft B.

[A]

Soft B.

[C]

Well, a few times. She went over. Then I was in the bathtub. Well, I literally was like, you know what?

[B]

I'm gonna draw you a bubble bath. I've gone too far. Wait, I'm gonna draw you a bubble bath.

[C]

I did.

[B]

You bully.

[A]

Oh, my God. I've never heard of anyone bullying someone so bad that they had to draw a bubble bath.

[C]

With cat ears.

[A]

With cat ears for the victim.

[B]

Here. Do you want to do a mask, too?

[C]

It happened.

[A]

Wow.

[B]

That's what happened.

[A]

Wow.

[C]

But it was a great view. A great bubble bath.

[B]

I turned on the jets.

[A]

Yeah. Water under the bridge now.

[B]

Okay, let's go back to the book. Sue, you have to relate this to. To Korean food is like, how do you create recipes for a food culture that does not use recipes? They're, you know, akin to how every Ital, you know, grandma has their own red sauce. Right. Like the Lao culture. We people just make their things. They don't. They don't measure things. So can you talk about that?

[C]

So when I began this cook process, I remember in 20, I think it was 2019 that I approached Cool Up. I was like, hey, I want to write a cookbook. And I don't know how to do that, whether it's self publish or, like, publish through other people. And so we went along that journey, but eventually we were able to get that deal right with 10 speed. And. And by then I was able to have like a list of recipes that I've already created. Learning from my mom, learning from Lao aunties. And I think one of the special gifts for me to be able to have this collection of 95 recipes in the book was actually going to Laos every year to be able to make sure, like, oh, like that does exist. And it kind of reaffirmed my idea of what Lao food in Wisconsin eating with my mom was. And then. And it showed me, like, oh, this is legit Lao food. I've been living in Laos, but in Wisconsin. And so going to Laos every year pretty much helped me continue learning new recipes, adding more to the book. And within the three years of actively writing became the full 95 recipes. Actually, I have like 200 more recipes that I had to cut. So maybe book number two, who knows?

[B]

Okay, put it out into the universe. Sang. There aren't a lot of Lao books, Lao cookbooks. Sorry, can you name some off the top of your head? I know you have them.

[C]

Yes, I think I have all of them. So, I mean, the first one is just like the Bible of Lao food, which is P.S. singh's Traditional Recipes of Laos, which was in like 1985, maybe it was published. But since then, really not much besides people self publishing. One of the bigger ones was Hawker Fair in 2018. I believe that was Lao Thai Isan centered. But then I think, hi, James Siyabut. Yep, Chef James. And then mine was the first Lao cookbook from Penguin, 10 speed. And the first of, I would say, of its kind to just really center and focus on Lao people and culture.

[B]

Are there like traditional recipes and are there other sort of modernization, like almost Lao American recipes in here?

[C]

Yeah. So there are nine or 10 chapters, I believe in the book. And the last chapter is actually Lao American Fusion. And so that's actually a really fun chapter for me because it just brought all my life experiences together and how I interpret food. Like if I were to have a restaurant, maybe this is what it would be, a Lao American Fusion. But then the other chapters are mostly focused on like what did I eat growing up? What is my point of view of Lao food in America. Yeah.

[B]

Did you do the. I'm looking right now. Did you do the say spaghetti?

[C]

No, that is not in that one you had. That was a special one you had.

[B]

Okay, well then that's. I let you come into this podcast. My request is that you make that for me asap. I have made it one time.

[A]

Okay, tell her what it is. Yeah, give us the recipe. I love a Love a exclusive.

[C]

Okay, so Lao spaghetti is essentially Lao sausage but made into meatballs. And then the tomato sauce is mixed with a really popular sauce called jiao bong. It's a sweet and spicy sauce that is a little funky but not too much. It just melts. Well with a tomato sauce and then you still keep the parmesan and it melts. It just melts all together. Once you put it in your mouth, it's so good.

[B]

Okay. Soojin will come. Yeah. She'll stay with me. And then you will serve it to us.

[C]

I will. I do, I do.

[A]

Oh, are we married? Was this a ceremony?

[B]

I actually I got my like 10 year anniversary of the Universal Life Church. So I. If this could. If you want this to happen.

[A]

It just did though. I think we just the three of us entered a spaghetti marriage. Success. I see me the boy. That's title of that. I don't know about you, but good title. I love that. I mean yeah, you. And in that last chapter you have this like. That's what I was talking about. This theme of like. Like funky not only in food but in culture and just kind of the approach to life. The letter to the funky kid that you write. Yeah, tell me about that because I thought that was so sweet.

[C]

I think that was actually the last thing I wrote for the book. So exclusive Funky kid is actually a title I wanted to use but editor publisher said no, so we're gonna keep it for maybe something else. And so essentially that was a letter I was writing to myself but also also to the other funky kids in. In the world of like, what does it mean to grow up with food that is not always accepted and not always loved, but to love it is for you to love yourself. And so that was a letter to. To me and to the community that, like, we're at this point, we can love ourselves and we can also love our food.

[B]

That's so wonderful saying, thank you. One of my favorite things about this book, there's so much. Again, when I got in the mail, I just shed another tear because I'm just so, so, so proud of you. You did the food photography.

[C]

I did. I did in the book.

[B]

And the pictures are gorgeous. Now, you never did food photography before you got this book deal?

[C]

I took photos.

[B]

So what happened was he looked at the budget and he saw what would go to a food photographer and he said, what did you say? Say?

[A]

He said, what a funky kid would say. He said, funk. No funk that.

[C]

Exactly.

[A]

That's when I would. I would do speaking tours, and they would give me my travel budget for, like, a business class ticket. I said, funk, you very much booked it right in coach. Pocketed that golden goose.

[B]

If she could. She'd go in steerage.

[A]

Bottom bunk.

[B]

Saying, what did you.

[A]

What?

[B]

Yeah, what? Why did you. Like, that's not who I am, Sue. I'm not gonna be like, let me take on photography.

[A]

We could even, you know, be like, yeah, let's. Let's do it ourselves. And then we do it, and we're like, oh, it's so bad. And we'll never see the light of

[B]

day, AKA our social media, our.

[A]

Also our second podcast, also our. Our substaff.

[B]

Oh, yeah.

[A]

Forgot about that. These things that. These dreams we have, but these.

[B]

These tiny, tiny dreams.

[A]

Did you know you were a photographer?

[C]

I knew I had something in me, but I didn't know what it would look like until I. I did it. No.

[A]

These are beautiful.

[C]

Thank you. I honestly, I look back, it's. It was a whirlwind time because. So I don't know how familiar you all are with, like, cookbook professional photographers. So these sessions are usually done within one to two weeks. They do all 85, 95 recipes in two weeks or a month. Right. And so. And you usually have, like, a photographer, a food stylist, a prop manager, a assistant. And so it's like five, six people in one room, plus the author going through clean washing dishes. So for me, when I decided to ask if I could do these. This photography, I always dreamed for myself that I love art in general. I love art, I love creation. And so I think back of always going to Goodwill with my dad. Like, that was our place to go. And I would always buy, like, electronics, like. Like, Cameras of all types and sorts. And I was just always playing around with that, but I never thought that that was in my wheelhouse to be able to be given that opportunity to do it. And so when I was presented with a budget and they said, you know, you can go find someone. And initially, I did want to find a photographer, but I wanted to find a Lao food photographer. So I put it out there, and no one answered. And so I was like, okay, maybe I should answer. And that essential is why. One of the reasons why I decided to do it.

[A]

You were the top and only candidate for the job that you posted.

[C]

And I think representation in food photography of a Lao person. I was like, okay, if there's no one out there, I'm gonna be it for myself. And so hopefully there will be more.

[B]

But it's not like you can go, hey, I'll do it.

[C]

They were like, no, no. Yeah, yeah, yeah. They were the first. They were very iffy in terms of my initial ask because I didn't have anything to show them. Right. I was like, I don'. Here's something on my phone.

[A]

I want to.

[C]

I just. I want. I want to do it. I want the money. I need the money.

[B]

Yeah.

[C]

And so I decided to just take on. I had a year until I had to present what I needed to present. So I was like, okay, this is where I'll take the online classes for photography. This is where I'll learn the lighting setup. And then I also consulted with Kevin Mizayaki, who is a great food photographer for many cookbooks. And putting all those three things together really made me feel more confident. And so I created my portfolio within that year and sent it to them. And that was when I got my approval. I was so happy. I was like, oh, my God, I

[B]

get to do this. Such a good student.

[A]

That's when he. It came across his desk, this new Lao food photographer.

[B]

And you did all the food styling and you washed all the dishes. I mean, saying, though you are like, AI, you're taking all the jobs.

[C]

That part I do feel bad. But at the same time, I was

[A]

like, there was no one there to take the job. Much like the immigrant, quote, unquote, crisis we have in America. Turns out. Turns out we're not the problem.

[C]

You have to do all the jobs.

[A]

No, do all the jobs. And I have to say, I think that this is your other passion and your artistry. You can't take photos like this if you don't love photography and you have, like, something in you, because, I mean, I would say 90% of a cookbook is the photos. I mean, they're so important to how the book is received, how the food is cooked. Especially when you're talking about food that maybe you've never seen or eaten. Like, that is so important. Congratulations. Cause, like, wow, when I was creating

[C]

these photos and when I was thinking about people, I was like, why am I gonna hire someone that doesn't know Lao food, that doesn't know that you should have the kapi, the shrimp paste, on the side? Cause I'm still. Then I'm gonna have to do the extra work of managing them. I was like, I don't need that extra work.

[A]

Fussy Asian. We know that guy.

[B]

Yeah.

[C]

One dish usually took, like, a day to two days to fully get that photo of, like, recipe testing of cooking, washing dishes, and then finally taking several shots until you get what you like.

[B]

But you even took your author photo, right? Sue, didn't he take his author photo?

[A]

I was saying before the call how immigrant he was, because we all got this, like, little PR link. And so I clicked on it just to make sure I didn't miss anything. And I see a little link that says saying by saying. And I was like, oh, he wrote a little letter to the media about himself. And I open it up, and it's his author photo. And I said, wait, Tsang. By saying he took his photo. And so when you guys get your book and you see this gorgeous, smiling, sweet representation of all that is Lao food, just know that he had a Bluetooth clicker in his other hand that's not holding the sticky rice. And he took it by himself. Sang by saying. Also tidal event. You know, take your pick.

[B]

By saying by single. Sang by saying, okay, we're gonna take a quick break, and then we'll be back with what's in your card Saying okay sounds.

[A]

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[B]

longer than I should have.

[A]

Then I tried Wix Harmony and it was way easier than I expected. I just described what I wanted and I had an incredible looking website.

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[B]

We're back on Add to Cart. I'm your Auntie Cuckoo and I'm your

[A]

other Auntie sue and we're with Chef Sang. Sang by Sang.

[B]

Sang by Sang.

[A]

You gotta get let that roll right off your tongue. Sang by Sang. It was my favorite little delight.

[B]

Sang what's your add to Cart style? How do you shine?

[C]

Shop? How do I shop? If I see it I will either get it right away if it's like affordable but if it's like up there in price I'm gonna like wait. I'm gonna feel it out and I'm gonna do some research and then I usually still go buy it but it takes a little bit longer to get it.

[A]

How long is that research period that varies wildly for dance to guess it's usually a week.

[C]

So I'll bring it up to my partner Ro. I'd be like what do you think about this? Even though I already know what I think about, I just Want to know some. Some others feedback, but most of the time it's within a week.

[A]

Within a week.

[B]

Okay, well, let's get into your cart, and the first thing you're sharing with us is Pokemon cards.

[C]

Oh, they got me.

[B]

They got you? You got by Pokemon? Just remind me how old you are.

[C]

I'm old enough.

[B]

And had you. Had you been collecting prior, like when you were a kid?

[C]

Okay, so I collected when I was like 10 years old, so that was like 20 years ago. And so when I was a kid, 10 years.

[B]

A little bit more than that, but go ahead.

[C]

Allow refugee kid that barely had any money to actually fully experience and enjoy Pokemon cards back then. So now I'm using my account.

[A]

Now you got that saying by saying money.

[C]

Saying by saying is healing.

[B]

Saying,

[A]

oh, this is like your Christmas village. I get it.

[B]

It.

[A]

I get it. And so now you're buying Pokemon cards like a grown man with the grown man's wallet.

[B]

Yes.

[C]

Yes.

[A]

What is it? Oh, no, wait, wait. Yeah, do that. Wait, what?

[B]

Oh, my.

[A]

Is it. Is that an album? Are you holding Vinyl binder? Wait, he's holding it like. Like his security blanket.

[B]

And I. He's so happy.

[A]

Wait, your face wasn't this lit up. Talking about the loud kitchen.

[C]

Look at this.

[A]

What is you have to say that

[C]

is you're holding up the Pokemon. People will know.

[A]

Okay, what is it?

[C]

It's a glaceon, and it's worth $155 or 500. Oh, wow. $5 pack.

[B]

Oh. Oh, wow.

[A]

When you got that. When you got that, that rush, right?

[C]

I scream. I screamed in front of the whole neighborhood heard me.

[A]

I love it. I love the first item in your cart. Is what we do here too healing through buying?

[B]

Sure.

[A]

I just knew that had to make sense when I saw Pokemon cards and I was confused.

[B]

So your first add to cart is very youthful, right? Pokemon cards. And then we leap to two. We leaked to two.

[A]

Clicking on the link which is.

[B]

Is Metamucil sugar free?

[C]

It's so important. I don't know if you all take Metamucil, but you should.

[A]

Why?

[C]

Okay, so you know that colon cancer is the highest cancer that is affecting and killing people, right? And that deals with fiber. And so get. Use some Metamucil so we don't die, essentially, is what I'm saying.

[A]

I'm drinking like Bieber shape now from Erewhon.

[C]

We're not getting enough vegetables. We're not getting any of that.

[A]

All that fiber. And so it's psyllium husk. Very familiar with that. Love it. Just recommended it to another youthful friend yesterday. Agreed. Everyone should be having Metamucil or psyllium husk. Yeah, the sugar free was a nice. A nice surprise. I didn't know that they did that. I didn't even know that they added sugar, so that's good to know.

[C]

Yeah.

[B]

So you're pretty regular, eh?

[C]

Saying I am so confident that you're hurting too much.

[B]

You're colon confident?

[C]

Is that what you're saying? I'm colon confident. So I tmi. I just had a colonoscopy. It was amazing. I never thought I would say that about a colonoscopy because I was so scared. But you go in and out and you don't feel anything.

[B]

No.

[A]

But then what about the before prep? Let's not talk about the prep. Yeah, that's a different a lot. Okay. So how do you take your Metamucil sugar?

[B]

Well, the prep Sujin is a lot like the first time you worked out in that you void. You void. You clear yourself out.

[C]

Clear everything.

[A]

All the demons. Imagine decades, decades of bad choices. Wow. That's actually. They. They're marketing that incorrectly. This is how they should be marketing. Do you want to clear yourself of the bad choices and start fresh? Metamucil fresh. Not sponsored.

[B]

Metamucil. Listen, add to cart us.

[A]

Somebody get this. Get this. Sponsors LinkedIn. Let's send this right to the top

[C]

brand deal for saying I use it every day. Metamucil. It's amazing. It tastes good too.

[A]

Wait, hold on a second. Gotta get it. Hold up. Let's get you that Metamucil money. How do you take it?

[C]

I just take it. In the morning, I have like half a cup of water, a spoonful of Metamucil, mix it together and just drink. And a trick. Also, if you're on traveling and you want to take some vitamin C powder, put it in there, it tastes even better. It's like bubbly and orangey. Oh, it's like my favorite. It's so good. It's good. I thought it was gonna be weird, but it's good. This is actually worse.

[A]

Listeners have logged off and that's it, buddy. I heard their headphones clicking off and that's okay. The rest of us are here now.

[B]

Young man, tell me about this Bowflex stationary cycling bike.

[C]

So I am young, but I feel old. My body is old, which means my knees can't do too much on my hips and my shoulders, right? And so I've been struggling looking for like a physical activity that I Can, like, sustain and do and sweat. Right. And so I found Cycling Bowflex, the cycling bicycle that has transformed my life. I do it probably every day in the morning, but I use the Peloton app, cycling to merge, and it's so much fun. I use Cody's. Cody's the coach that I always use. So much fun. So much fun. It doesn't feel like you're working out at all.

[B]

He's great.

[A]

Okay, so you. Let me just get this picture. You get up in the morning, you take your Metamucil, sugar free with some vitamin C, and then you just get on that bike and you get things moving, you get your juices flowing. Wow.

[B]

And also, the man who decided to do his own food photography photos, he said, you're not gonna catch me buying a Peloton bike. No, I'm gonna buy a cheaper bike. But use. I'm gonna hack the system. I'm gonna use the Peloton app.

[A]

That's right. God, the meeting of the great minds right here, you guys. Spaghetti marriage.

[B]

This is what we call a spaghetti marriage.

[A]

Yeah.

[B]

That mentality ties into this next add to cart. You were sharing with us a Columbia fleece.

[A]

Let me open that up.

[B]

You said, because I can't afford a North Face fleece.

[A]

And this, by the way, according to 52,000 people, is just as good.

[C]

It is very good. So there's. There's some childhood stuff. I love my Columbia fleece, but in my head, I was wearing North Face until I acknowledged that it was Columbia. So I actually wrote North Face first, but I was like, wait, this is Columbia.

[B]

That's how far.

[A]

That's how far. The denial.

[C]

Yeah, but I love it. I have three blue ones and then two black ones.

[A]

And why do you love it?

[B]

So many things, but he wears them all the time. He's weary. Just so you know, the time of the recording, it is 91 degrees in

[A]

LA and he's still wearing it.

[B]

Why are you wearing that fleece right now?

[C]

It's my comfort. Yeah, it's Wisconsin. This is my Wisconsin attire that Wisconsin stays in. You just like the Columbia fleece.

[A]

It's like the first layer, just in case. Okay. Wow. Huh. Interesting. And do you love it? Is it lightweight? Obviously, the cost is good. Do they last forever? Give us a little bit of. What is it about a Columbia fleece that you love that you thought you were wearing a North Face fleece?

[C]

Oh, I just love how thin it is. It is so thin and breathable. And it has two pockets. You can just put anything in the pockets.

[B]

It has two pockets. That's your.

[A]

He's ready.

[C]

But you can do anything in this. Anything, Anything. Like it's fashion at the same time. Because it's nothing crazy and nothing like too. It goes with everything.

[A]

It's quite luxury.

[B]

Yeah. That's what fashion is about. Not being crazy and having two pockets. Saying

[C]

it's like the thing where. So of course I don't wear this everywhere I go. I usually just wear it where I'm comfortable, mostly at home. And so this is my not thinking. So when I'm. I'm working so much that I don't want to think. So that's why.

[B]

Oh, this is your Steve Jobs.

[C]

Yes. I'm not thinking.

[A]

He's photographing, he's cooking, he's cleaning, he's lighting, he's doing all of that. Okay. Yeah, he's working. Not like us.

[B]

Not like us. Okay. So this is interesting.

[A]

You even heard you bring a skin care product.

[B]

But I have to tell you sucha.

[A]

Yeah, you told them.

[B]

This is recent.

[A]

Oh, okay.

[B]

This birch juice sunscreen is recent because Sang. I have bought Sang a full good light set. Okay. I. I bought him Pretty boy. I've over the years given him skin care. Yeah. And to my horror, he revealed to me that his skincare consisted of. Was it Johnson and Johnson? Okay.

[C]

Look at the skin. I did not add a filter. There we go. And so I, I told Kula I was using Johnson baby lotion.

[A]

His face is clean. And so he's been using what, What?

[C]

Johnson baby lotion.

[A]

Do they still sell that?

[C]

It's so good.

[B]

Where?

[A]

I haven't seen that everywhere.

[B]

It's so affordable in the baby aisle.

[C]

If you can put it on a baby, you can put it on yourself. Is my philosophy in life.

[A]

Okay.

[B]

What?

[A]

Okay.

[C]

It's safe. Safe.

[B]

Yeah, I guess it is safe.

[A]

Okay.

[B]

And then I, I was. Then we were like, okay, but obviously you're using sunscreen and it was just dot, dot, dot.

[A]

So.

[C]

Yeah, sunscreen is not a big thing in my life. It's new right now. So I'm trying to slowly build my facial and cleaning of all that type of stuff.

[A]

And, and there are so many sunscreens out there. Welcome to sunscreen. Too many sunscreen.

[C]

Too many, too many.

[A]

And so you. But you chose this, this, by the way, very good product. One of my top three. So you landed right on the, on the eagle.

[C]

Right.

[B]

Cuz me and Olivia told them to do it.

[A]

Okay. Okay.

[C]

They shamed me and said, you need to use it. I was like, okay.

[A]

And is it like what you thought sunscreen was going to be like?

[C]

I mean it's better because it doesn't keep my face as oily, but the having to put it on is what I forget.

[A]

That's what you have two pockets.

[C]

I guess.

[A]

So put it in your pocket. Don't even put it in the bathroom. You just squirt that on in the car.

[C]

It's that extra that I forget because I'm doing all these other jobs. But yes, I do need to do more of a focus on.

[A]

But this one is an add to cart. And by the way, add to cart anti approved. Which is why he has it. Cuz we forced it on.

[C]

It's real. It works.

[B]

Forced it.

[A]

Yeah. And it's the round lab birch juice moisturizing two pack for $31.99, guys.

[C]

That's a good deal.

[A]

Yeah, that's a great deal.

[B]

Yeah. Get it on Amazon. Get it. You know, Olive Young get. You can get it. I think you can get a Sephora now. I'm almost certain about that everywhere.

[A]

Yeah, that's a great one. Especially if you don't love wearing sunscreen. It's an easy one.

[B]

Yeah. I gave that to a bunch of white friends for Christmas. They didn't. They don't know about it. And it makes me look really smart.

[A]

And that's the best Christmas gift of all.

[B]

That's right. Making me look smart. Correct me Helping Sang correct. Be a be a saying.

[C]

Yep, yep.

[B]

Saying by saying but by cool up.

[C]

Yup. That's usually how it is Credit.

[A]

So it's saying by saying by cool up.

[B]

Saying by saying by cool up.

[A]

Spaghetti marriage. There it is.

[B]

It's a spaghetti marriage. Thank you for listening to another episode of Add to Cart. Make sure you add to cart the Lao Kitchen cookbook. Wherever you get your books. Support locally if you can. Saying where can people follow you? Give us everything. Your IG, your tick tock, your YouTube and your website.

[C]

So Instagram you can find me at Sang Duang Dara. That's the same for Facebook and TikTok. YouTube is at Sang's Kitchen and then you can find all of [e-mail] and you'll find all the links there as well.

[B]

And make sure you go to sing.com because I'm assuming that your book tour dates will be there as well.

[C]

Yes. So stay tuned.

[B]

And you and I are going to do a event for the blanche, right?

[C]

Yes. So April 21, me and Kula will be launching the tour in LA somewhere. So save the date.

[B]

Yes, yes. Is there anything else we're missing? Saying, how is it be promoting?

[C]

Oh, my foodie tours.

[B]

Yeah, do it.

[C]

So I go to Laos every year, and I bring 15 people with me from all around the world. So if you want to come, we're going at the end of October. It's sangskitchen.com laufoodi20tour.

[B]

He took my mom one year.

[A]

Oh, wait, I remember this.

[C]

I forgot about that.

[A]

You brought this to you. You talked about this.

[C]

I brought your mom.

[A]

How was that?

[B]

That's up to crazy, crazy Sujun. She at one point, sue, first of all, why? She was, like, bringing flip flops. I don't like fancy flip flops. To hot, hot Laos. She's from La Suten.

[A]

Okay.

[B]

And at one point, they broke, right? Sang and she was walking around with

[C]

a broken flip flop.

[A]

With a broken flip flops.

[B]

Sang was like, meh, you can take

[A]

the immigrant out, but you can't take the immigrant out. You know, deep in there. All right, well, we'd love to hear from you guys. As always, in the comments, we're gonna post all the links and everything, all the information on this week's episode on our Instagram at at Add to Cart Pod. And of course, please make sure to go to addtocart World. Enter your email to get updates from us aunties.

[B]

That's it.

[A]

Thank you, Singh.

[C]

Thank you. Bye. See you later.

[A]

Bye. Add to Cart is an auntie's unlimited production executive. Producers are Kulat Vlaisak and Sujin Pak. Tony Williams is our engineer. The music is by by Wasabi and produced by LA Made it and oh, so familiar with additional music by APM Music. Be sure to check out all the items mentioned today on our Instagram at Attacartpod. Follow at to Cart, wherever you get your podcasts. And Doug, there's nowhere I wouldn't go to help someone customize and save on car insurance with Liberty, even if it means sitting front row at a comedy show. Hey, everyone, check out this guy and his bird.

[B]

What is this your first date?

[C]

Oh, no. We help people customize and save on

[A]

car insurance with Liberty Mutual together. We're married. Me to a human, him to a bird.

[B]

Yeah, the bird looks out of your league.

[A]

Anyways, get a [e-mail] or with your local agent.

[B]

Liberty. Liberty. Liberty, Liberty.