Lao Sausage & Sticky Rice
Lemongrass and makrut lime leaf, grilled crisp, with jeow and a basket of sticky rice.
Our Story
A garden, a dream, and a kitchen in Canton
Bouasone Sounakhen grew up with the food of Laos: sticky rice steamed in woven baskets, larb chopped by hand, jeow pounded fresh in a mortar. Those flavors came with her family to Baltimore, and for years she cooked them at home for anyone who would sit down at her table.
By day she ran Nails Expo near Highlandtown, and she told her clients the same thing again and again: one day, I'm opening a restaurant. Neither she nor her husband, Veopheth Vongkhamta, had ever worked in a professional kitchen. They opened Thai-Lao Garden in Canton anyway, in the spring of 2026.
The name comes from the family garden in Parkview, where they grow the chiles and herbs that end up on your plate. The menu pairs the Thai dishes Baltimore already loves with the Lao food Bouasone grew up on: grilled Lao sausage, nam khao, tom khem and papaya salad pounded with fermented fish sauce, the way it's made at home.
“I wanted people to taste where we come from.”
Bouasone Sounakhen, owner
