Vientiane Lao Thai: A Family Legacy Bringing Authentic Lao Cuisine to Garden Grove
Discover Vientiane Lao Thai in Garden Grove, a family-run restaurant serving authentic Lao and Thai cuisine since 2008. From papaya salad to Lao sausage and crispy rice salad, experience bold flavors and a rich culinary tradition.
Walk into Vientiane Lao Thai, and you’ll immediately sense the warmth of a family-run restaurant where every dish tells a story. Since 2008, this Garden Grove gem has been serving up the bold, comforting flavors of Laos and Thailand, offering a rare and authentic taste of Lao cuisine that’s hard to find elsewhere.
A Father’s Vision Turned Family Mission
Vientiane Lao Thai began as a heartfelt project by Manoy’s father. “It was his idea,” she shares. “He wanted to open something for our family, for me and my siblings, after we lost a brother. He wanted us to be closer together.” What started as a small family venture soon became a community staple, but the early days weren’t easy.
“At first, it was just my dad and his friend running the shop, but they were struggling,” Manoy recalls. Seeing the challenges he faced, she and her sister stepped in—working their regular jobs by day and helping at the restaurant by night. That dedication never wavered, and in 2019, Manoy and her sister officially took over the business. Now, the two of them run the entire operation, working six days a week, from morning until night.
The sacrifice is real, but so is the reward. “What makes it good is that our kids have grown up here with us,” she explains. “They’ve learned customer service, how to talk to people, and now they even help with things like Instagram and marketing. It’s all family here.”
What Makes Lao Food Special?
Lao cuisine remains one of the most underrepresented yet deeply flavorful food cultures in the U.S. While Thai food is widely known, Lao dishes have a distinct profile that stands out. “Lao food is more balanced,” Manoy explains. “It’s not as sour or overly salty as some Thai dishes. We use fermented fish sauce and bold herbs, which gives it a truly authentic taste.”
Many Thai restaurants may offer similar dishes, but they often tweak flavors to appeal to a broader audience. That’s not the case at Vientiane Lao Thai. “We don’t hold back,” Manoy says proudly. “This is how the food is supposed to be made.”
It’s that authenticity that has drawn customers from all over Southern California—even restaurant owners from LA drive out to taste Vientiane’s cooking.
Must-Try Dishes at Vientiane Lao Thai
If you’re new to Lao cuisine, Manoy has a few recommendations to start with:
🍽 Papaya Salad – A refreshing mix of shredded green papaya, fish sauce, fermented crab paste, and Thai chili for the perfect kick.
🍽 Lao Sausage – House-made pork sausage infused with herbs like lemongrass, kaffir lime leaves, and garlic, served with sticky rice.
🍽 Larb – A traditional ground beef and tripe salad, tossed with lime juice, fish sauce, and fresh herbs, meant to be eaten with crisp lettuce and sticky rice.
For something unique and flavorful, don’t miss the Nam Khao (Crispy Rice Salad). “We mix crispy and soft rice with fermented pork, then wrap it in lettuce. It’s one of our most popular dishes,” Manoy says. Another crowd favorite? The steamed fish wrapped in banana leaf, marinated with dill and Lao spices, and served with sticky rice.
A Labor of Love, Rooted in Family
Running a restaurant isn’t easy—especially when it’s a two-woman team handling a packed dining room. “People walk in and can’t believe it’s just the two of us cooking. But we’ve been doing this so long, we have it down to a science,” Manoy says. Friday through Sunday, the restaurant is packed, with lines out the door.
Still, through all the long hours, one lesson stands out: taking time to live. “For years, we were stuck between these four walls, at the restaurant and at home. My dad worked so hard for us, and now he’s retired, traveling and enjoying life,” she reflects. “We have to remind ourselves to do the same.”
As for the future, expansion isn’t out of the question—but for now, the sisters are focused on maintaining the quality and authenticity of their food. “It’s hard to find chefs who can cook like us,” Manoy says. “We don’t want to lose that.”