The Pepper Thai Cookbook: Chrissy Teigen’s mother shares her culinary story, family traditions, and love for authentic Thai spice

Anyone who has traveled to Thailand can attest to how essential food is to the cultural experience.

Whether you’re savoring a bowl of khao soi noodles at a street stall in Chiang Mai or enjoying a fine dining experience at a Michelin-starred Thai restaurant in Bangkok, the unforgettable flavors linger long after your trip ends.

Vilailuck 'Pepper' Teigen understands this deeply. The mother of model, TV personality, and entrepreneur Chrissy Teigen, Pepper moved to Utah from Thailand’s Isaan region in the early 1980s.

For years, she struggled to recreate the familiar tastes of her homeland, finding it challenging to source the necessary ingredients in the small American town she called home.

“I remember taking Chrissy to a small market when she was a baby,” Pepper recalls during a recent video interview with Dinogo.

“I was the only Asian in the small town of Delta, Utah, where Chrissy was born. I asked, 'Can you please bring in bean sprouts and lemongrass?' And they did. But other than that, I had to drive 100-200 miles just to find gaprao (Thai basil).”

Now living in Los Angeles with Chrissy, son-in-law John Legend, and their two children, Luna and Miles, Pepper frequently appears on their Instagram, often cooking in the kitchen with Chrissy or her grandchildren, or traveling with them.

Pepper’s influence is present in Chrissy’s two cookbooks and on her Cravings website. But now, for the first time, this mom and grandmother is sharing her personal stories and cherished recipes in her very own cookbook.

“The Pepper Thai Cookbook,” releasing this week, features 80 recipes, beautiful food photography, and heartfelt stories from Pepper’s childhood in Thailand, as well as her life in the United States, complete with humorous anecdotes and memorable moments.

“It’s almost like having a baby again!” Pepper says about the release of her new book. “It’s the same excitement, though a bit nerve-wracking too.”

The cookbook showcases dishes from across Thailand, with Pepper adding her own unique twist to many – like pad Thai Brussels sprouts – while also featuring family favorites like scalloped potatoes, the first 'American dish' she ever learned to make.

“Our family loves to eat,” Pepper shares. “I’ve included some of my personal favorites from Isaan, my hometown, because that’s where I’m from. Those are my go-to flavors. My family also enjoys trying dishes from the northern and southern regions of Thailand.”

“Don’t be afraid,”

Thai cookbooks can often be daunting for home cooks, whether due to hard-to-find ingredients or dietary preferences.

Pepper understands that adjustments are often necessary, and her goal is simply to encourage people to enjoy cooking. She often gets asked how to make Thai dishes healthier or more vegetarian-friendly.

“Don’t be afraid,” she says with enthusiasm. “I worked closely with the writer, Garrett Snyder, to make sure we got it right. It’s easy and straightforward.”

What proved challenging, however, was documenting the exact measurements for each recipe. Since much of her cooking is based on instinct, Pepper had to learn how much of each ingredient she was actually using.

“Everything comes from my intuition, so the measuring and weighing... that was the hardest part. When I cook for myself, I don’t need a recipe – I just know how much to use. But I tested myself, and it was almost spot-on every time.”

Discovering the flavors of Isaan

Pepper was raised in the small city of Nakhon Ratchasima – informally known as Korat – in the Isaan region, where her grandparents worked as rice farmers.

This area is renowned for some of Thailand’s most beloved dishes, including larb (a spicy minced meat salad) and som tum (papaya salad). (See the recipe for Pepper’s fried chicken larb at the end of this article.)

These bold and vibrant flavors have always been a part of Pepper’s life. The oldest of five siblings, she remembers helping her mother in the school cafeteria when she was in the third grade.

“I started going to the market with my mom and would return around 5 or 6 in the morning to start the prep work,” she recalls. “I was like a sous chef for her before I even left for school. At lunchtime, I’d come down and help sell food, like a food vendor.”

Pepper believes Thailand’s reputation as a food-obsessed culture is well-earned, with the question “gin kao yung” – have you eaten yet – always being asked in daily conversations.

“Thai people tend to eat throughout the day,” she says with a chuckle. “A little snack here, a little bite there. Food is everywhere. The smell of street food greets you the moment you step outside in the morning.”

Even though it’s been many years since she left Isaan, Pepper says she needs to have Thai food every day – a challenge when she’s constantly traveling with Chrissy, John, and the kids.

“Whenever we travel, I start packing chili peppers, a krok (mortar and pestle for grinding ingredients like chilies and garlic), instant noodles, chili powder, fish sauce,” she explains. “Traveling is tough for me because I have to have Thai food.”

Luckily, she says her Grammy-winning son-in-law is an adventurous eater who’s always ready to try new things.

“John is amazing!” she says when asked if he can handle spicy food. “He’ll eat anything with me. He’s such a good sport. He tries everything. When we were back in my hometown, he even ate all the bugs from the bug cart.”

That trip happened two years ago, when Pepper took Chrissy, John, Luna, and Miles back to Korat, where they explored the local street food scene. A visit to a nearby market caused a bit of a stir, with fans rushing to greet the family as they navigated through the crowd. Their tour was even streamed live on Facebook.

Pepper admits that traveling with her famous daughter and son-in-law can be challenging due to the attention they receive, but she feels deeply honored by the warm reception in her hometown. In fact, she was presented with a key to the city of Korat by local officials.

“I’m so happy people recognized me,” Pepper reflects. “From being just a little girl who went to the market every day, to becoming a mother… and look at me now.”

Introducing her grandchildren to Thai flavors

When asked what she craves most right after landing in Bangkok, Pepper answers without a second thought.

“Ahhh, Chrissy and I head straight for boat noodles!” she laughs, referring to kuai tiao ruea – small bowls of beef or pork noodles served in a rich broth, topped with fresh herbs and vegetables.

The name comes from the original vendors who used to paddle through the canals around Bangkok, cooking up hot bowls of noodles right in their boats. While you can now enjoy them in restaurants, the classic floating version is still a must-try.

“Sometimes, we hop in the car and head straight from the airport to Ayutthaya, where we can find some of the best boat noodles,” Pepper adds.

Although Chrissy is now a big fan of Thai food, Pepper recalls that this wasn’t always the case.

In her book’s introduction, Pepper shares how her daughter, once a fan of classic American dishes like grilled cheese and pizza, eventually began to crave the Thai flavors she grew up with.

Pepper’s grandchildren, however, already have their own Thai favorites, which they’ve included in the cookbook.

“They love my cooking! They’re always asking for it, and I love making it for them. It makes me so happy. Luna even told me this morning, ‘Tell them I love your jok,’” Pepper shares, recounting the advice her five-year-old granddaughter gave her for the interview.

Pepper says her fried chicken is a crowd-pleaser, and her nearly three-year-old grandson, Miles, can’t get enough of her ribs – especially when they’re loaded with garlic.

Nowadays, Pepper no longer needs to travel long distances for ingredients. With a garden full of fresh produce and many essentials readily available in Los Angeles, she can easily whip up her favorite Thai dishes at home.

As she steps into the world of cookbook authorship, Pepper shares that Chrissy has been an incredible pillar of support, constantly encouraging her to showcase her recipes to a wider audience.

“She’s just so proud of me,” Pepper says, flashing her signature smile.

Recipe: Pepper’s Fried Chicken Larb

Serves 2 to 4

FOR THE DRESSING

– 2 tablespoons of fresh lime juice

– 1 tablespoon of fish sauce

– 1 teaspoon of light brown sugar

– 1 tablespoon of Toasted Rice Powder, either store-bought or homemade

– 1 teaspoon of Roasted Chile Powder

FOR THE LARB

– 6 crispy fried chicken tenders (about 12 ounces), sliced, or 3 generous cups of chopped fried chicken

– 1 medium shallot or ½ red onion, sliced thinly (about ½ cup)

– 4 scallions, finely sliced (about ¼ cup)

– ¼ cup of packed cilantro leaves

– ¼ cup of torn mint leaves

FOR SERVING

– Cooked sticky rice or jasmine rice

Prepare the dressing: In a small bowl, whisk together lime juice, fish sauce, brown sugar, rice powder, and chili powder until well combined. Set aside.

Prepare the larb: Preheat the oven to 400°F. Arrange the chicken on a baking sheet and bake for 10 to 15 minutes, or until heated through.

In a large bowl, toss together the warm chicken, shallot, scallions, cilantro, and mint, then drizzle the dressing over the mixture while tossing gently. Mix well and taste for seasoning adjustments. The larb should be tangy, savory, and slightly spicy (just like me).

Serve immediately with rice.

Recipe excerpted from The Pepper Thai Cookbook, available now online and in bookstores worldwide. Copyright © 2021 by Vilailuck Teigen with Garrett Snyder.