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Sap-Lai will hit the road for upcoming spring pop-ups at the North Charleston Farmers Market (May 12), Indigo Reef Brewing Co. (May 13) and Estuary Beans & Barley (May 15). Sap-Lai/Provided
Mama noodles at Sap-Lai. Sap-Lai/Provided
Sap-Lai will hit the road for upcoming spring pop-ups at the North Charleston Farmers Market (May 12), Indigo Reef Brewing Co. (May 13) and Estuary Beans & Barley (May 15). Sap-Lai/Provided
Pop-Up Picks is a recurring series in The Post and Courier’s Food Section that previews an upcoming pop-up breakfast, lunch or dinner and the chefs behind it.
“Sap lai” loosely translates to "delicious eats" in Laotian, the native tongue of the landlocked Southeast Asian country sandwiched between Thailand and Vietnam. Laos is known for signature dishes like spicy noodle soups and kua mee, or Laotian fried noodles.
Charleston diners will find that and more at the Sap-Lai food truck owned by Tee Somsnith, who immigrated to the United States at age 7. At Charleston-area breweries and special events, Somsnith prides herself on sharing her Laotian heritage through food.
Sap-Lai started in a Charleston nail salon, where Somsnith successfully catered co-worker parties by serving egg rolls and her family’s Laotian dishes. She later left the salon to launch Sap-Lai as a tented pop-up; less than two years later, she gained a large enough following to warrant the purchase of a food truck.
When she started, Somsnith incorporated familiar Southeast Asian eats like pad Thai and spring rolls to grab customers’ attention, but these days, the chef says Charlestonians are starting to recognize the nuance in Laotian cuisine.
“When I first started, Charleston was only stuck on pad Thai, and now it's venturing out to where they’re used to our dishes. (I’m) really just trying to put in as much Laotian heritage as I can,” Somsnith said. “I'm so excited to be able to feel confident about serving Laos food and knowing that now we have a small following that will give it a try.”
Her ever-changing menu includes dishes like fried beef meatballs, dumplings, bean thread (glass) noodles served with a sweet-and-savory sesame sauce and, of course, kua mee.
Mama noodles at Sap-Lai. Sap-Lai/Provided
“The noodles are caramelized and tossed with fresh veggies, eggs and meat,” Somsnith said, describing kua mee. “The dish is very popular during summer months since it is served room temperature vs. scorching hot off the wok.”
After a four-month residency at Container Bar, Somsnith is taking her truck back on the road for upcoming spring pop-ups at the North Charleston Farmers Market (May 12), Indigo Reef Brewing Co. (May 13) and Estuary Beans & Barley (May 15), among others.
On May 7, Sap-Lai will participate in the 2022 Charleston Dragon Boat Festival at Brittlebank Park benefiting cancer survivors by helping fund paddling programs, nutrition and yoga workshops, and outreach sessions. Somsnith is also planning a one-night kitchen takeover on May 23 at James Island restaurant Kwei Fei.
Reach Parker Milner at 843-830-3911. Follow him on Twitter @parkermilner_. Subscribe to CHS Menu newsletter
Parker Milner is the Food Editor of The Post and Courier. He is a Boston College graduate and former professional hockey player who joined The Post and Courier after leading the Charleston City Paper's food section.
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