Photo by Emma Fishman
This dish, from chef Parnass Savang of Atlanta’s Talat Market, originated with Savang’s paternal grandmother, who made it for her six children back in Laos and taught it to Savang’s father. It became one of the recipes at his parents’ restaurant, Danthai. The curry and ground pork reference the origins of the dish, while the brussels sprouts and leeks are a nod to the local ingredients of Georgia.