Lao Sandwich | Khao Jee Pâté
Learn how to make the Lao sandwich Khao Jee Pâté with a sticky rice baguette, spicy sauce, jeow bong aioli, pickled green papaya, and Lao sausage. This traditional Lao street food recipe explores the history and French influence behind this iconic sandwich from Laos you can make at home.
- Prep time
- 3 hr 15 min
- Cook time
- 22 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2/3 cup sticky rice flour (80 g)
- 1 cup water
- 1 tbsp vegetable oil
- 2 tsp instant dry yeast
- 2/3 cup warm water
- 3 cups + 2 tbsp bread flour (500 g)
- 1 tsp salt
- ½ cup white vinegar
- 1 tsp salt
- 1 tsp sugar
- ½ cup unripe papaya, thinly shredded
- ¾ cup water
- 1 tsp cornstarch
- 2 tbsp granulated sugar
- 1 garlic
- 1 bird eye chili pepper
- 1 tbsp fish sauce
- 1 tbsp sriracha
Instructions
- 1
Make the sticky rice paste: In a saucepan, whisk together the sticky rice flour, water, and oil until smooth. Cook over medium heat, whisking constantly, for 4–5 minutes until thick and paste-like.
- 2
Transfer to an oiled bowl and place in the freezer for 30 minutes to cool completely.
- 3
Bloom the yeast: In a small bowl, combine the warm water and yeast. Let bloom for 5 minutes until foamy.
- 4
Mix the dough: In a stand mixer bowl, whisk together the bread flour and salt. Add the yeast mixture and mix with a spatula until a rough dough forms.
- 5
Add the cooled sticky rice paste and knead with the dough hook on speed 4 for 5 minutes. After 3 minutes, stop the mixer, scrape down the sides, then finish the remaining 2 minutes of kneading.
- 6
First rise: Lightly oil a large bowl. Place the dough inside, cover tightly with plastic wrap, and let rise for 20 minutes.
- 7
Folding process: With wet hands, fold the dough over itself 4 times. Cover and let rise for 30 minutes. Repeat this folding and resting process three more times (4 folds every 30 minutes).
- 8
Divide and rest: Lightly flour your work surface and the top of the dough. Turn the dough out and divide into 4 pieces, about 230 g each. Shape into balls, lightly flour the tops, cover with a towel, and rest for 15 minutes.
- 9
Shape the baguettes: Take one dough ball, gently degas it, and stretch into a rectangle. Roll tightly into a baguette, sealing the seam well. Gently taper the ends for a thin baguette shape.
- 10
Final rise: Let the shaped baguettes rise for 2 hours until puffy.
- 11
Bake: Preheat the oven to 425°F (convection) with a water bath placed on the lower rack. Score each baguette once. Bake for 22 minutes total: First 10 minutes with the water bath, spraying the dough with water. Last 12 minutes with the water bath removed
- 12
Reheat (optional): To reheat, bake at 350°F for 5 minutes.