Recently named one of America’s best new restaurants by Bon Apetit Magazine, Thip Khao is a mandatory dining experience for both the gluten-sensitive and not. Chef Seng, owner of Bangkok Golden in Falls Church, VA, works with her husband to bring us the best of the best from the island of Laos. With a menu that welcomes carnivores, vegetarians, vegans, and celiacs alike, everyone owes it to themselves to taste what she has to offer. Dollar for flavor, it’s a tremendous value that one would be foolish to pass up. Here are some favorites..
Naem Khao: this is a MUST for all gluten-sensitive diners. Its foundation is made by blending white rice with various curry pastes, rolling it into balls, and deep frying it. It’s then mixed with lime, coconut, peanuts, sour pork and a boatload of aromatics. The result is an addicting plate of varying textures, with mild heat, tang, and a touch of tropical flavor. It’s served with lettuce cups to make it easy to share as a starter…. or just easier to stuff your face with for a one-man meal. Vegetarian? Get it with or without pork.
Kaing Som: disregard the temperature outside – you must order this soup, especially if you’re a fan of sour candy. Tamarind gives this bowl of liquid gold its strong flavor without too much heat from the chiles, and there’s a great counterbalance from a touch of the basil’s sweetness. Tofu does especially well in this soup, but you can also order it with chicken, pork ribs, seafood or catfish.
Mieng Viengchanh: these make the lettuce cups at PF Chang’s look like dirt. You get a full spread of fixings to stuff bright green romaine hearts with: knap pah (grilled fish), plus lemongrass, ginger, eggplant, tomatoes, peanuts, and beloved gluten-free rice noodles. You can choose between salmon or cod, but vegetarians and vegans can also enjoy this dish with tofu.
Gaeng Daeng: forget everything you know about curry-based stews – this bowl will blow your mind. A strong, Crimson red with a light, foamy layer of coconut cream, this dish is loaded with vegetables like eggplant, green beans, Kabocha (think pumpkin) and sweet basil. Everything is so complimentary to each other that you won’t be able to put your spoon down. Add some protein, and you’ve got yourself a hearty meal in a bowl.
Feeling a bit more adventurous? Chef Seng invites diners to “go to the jungle” with an entirely separate menu of spicier, eclectic, and traditional Laos cuisine that may present itself as unusual to the typical American palate. Rice-cured tilapia, grilled chicken heart, and steamed pig’s ear, to name a few. If you don’t know how to navigate it, ask your server for their recommendations. They’re all extremely knowledgeable about the food, and will be quick to share their favorites.