10 Reasons Washington Is a Great Restaurant City
Nov. 08, 2019
Hours & Location
View Thip Khao at 3462 14th St NW,
Washington, DC 20010 on Google Maps
RESERVATIONS
For parties of 9 or more email to: reservation@thipkhao.com
EMPLOYMENT
For employment opportunities, email your resume to: contact@thipkhao.com
HOURS
MON: 5 - 10pm
WEDS-THURS: 5 - 10pm
FRI-SAT: 12 - 3 pm / 5 - 11pm
SUN: 12 - 3 pm / 5 - 10pm
TRANSPORTATION
Street Parking
We are located 3 blocks from the Columbia Heights metro
(Green/Yellow line).
Menu
CARRY OUT ONLY: 202-387-5426
Our dishes are served as family-style and will be sent to your table once they are made, in no particular order.
Not all ingredients are listed, please notify the server of any food allergies or sensitivities.
- Thip Khao Family
✦: Feeling adventurous? Go to the Jungle!
G : gluten free, although certain dishes are fried in the same fryer with dishes containing gluten.
V : dishes that can be made vegetarian. Some dishes can be made vegan upon request.
SMALL PLATES
SIIN HAENG
crispy sesame jerky beef, ginger, sour chili sauce 14
MUU LAWD
crispy pork marinated with lemongrass, prickly ash peppercorn, spicy chili sauce 14
SAI OUA
herbal pork sausage, peanut, pineapple-soybean sauce 14
CHUENH NOK
fried black pepper quail, ginger, lemongrass 15
CHUENH PEEK GAI -G-
crispy chili-glazed chicken wings 12
CHUENH TAOHU -G- -V-
crispy chili-glazed tofu, ginger, scallion 10
KHAONOM MUN FALANG - v-
yellow curry potato puffs, sweet & sour sauce 10
SALADS
TAM MUK HOUNG -G-
green papaya, padaek, fermented shellfish, chili, tomato, eggplant, lime, garlic, puffed rice 13
TAM SOM -G- -V-
green papaya, fish sauce, tamarind, chili, tomato, green bean, lime, palm sugar, peanut 12
NAEM KHAO THADEAU -G- -V-
crispy coconut rice, sour pork, peanut, banana blossom, lime, scallion, cilantro 17
LAAB -G- -V-
minced salad, toasted rice, chili, banana flower, lemongrass, galangal, cilantro, rau ram - duck 19 | shrimp 19 | blue catfish 19 | chicken 15 | fried tofu 15
NOODLES, SOUPS & STEWS
KHAO POON -V-
rice vermicelli, red coconut curry, makrut lime, egg, makrut lime, banana flower, bamboo, cabbage, cilantro salmon 18 | blue catfish 16 | chicken 16 | fried tofu 15
MEE KATHI -G- -V-
rice noodle, red coconut curry, peanut, egg, makrut lime, cabbage, banana flower, mint, cilantro pork 17 | chicken 17 | fried tofu 15
KUA MEE -G- -V-
wok rice noodles, fish sauce caramel, egg, tomato, bean sprout, scallion, cilantro shrimp 18 | pork belly 17 | chicken 17 | fried tofu 15
GAENG PHET -G- -V-
red coconut curry, eggplant, green bean, bamboo, bell pepper, thai basil salmon 20 | blue catfish 18 | chicken 17 | tofu 15
MAINS
MOAK PAA -G- -V-
steamed inside banana leaves, herbal rice paste, coconut, wood ear mushroom salmon 20 | catfish 18 | mushroom 16
PAA NUONG MAK NAO
steamed catchfish, spicy chili lime sauce, cilantro, lemongrass, rau ram 20
KHAO SIIN/MUU HAENG
crispy sesame jerky, coconut rice, fermented chili-fish sauce, cucumber, pickled radish beef 18 | pork 18
KUA KHAO JAEW BONG
fermented chili fried rice, fish sauce, egg, zucchini squash, thai basil, pickled cucumber & radish shrimp 16 | sausage 15 | pork belly 15 | fried tofu 14
PIING
grilled skewers with lemongrass, ginger, padaek, spicy toasted rice sauce pork neck 18 | pork 15 | chicken thigh 15
PUN MIENG PAA
collard green wrap, dill, padaek-pineapple sauce, raw herb & vegetable fried catfish 25 | fried tofu 16
MAINS
PIING HUA JAI KAI
grilled chicken hearts, fermented shellfish, lime 15
HU MUU TODD
fried pig ears, tamarind salt, fermented chili-fish sauce 15
SAI OUA LUAD
herbal pig's blood sausage, peanut, pineapple-soybean sauce 16
SALAT SEN LON
bean thread noodle, shrimps, ground pork, spicy fish sauce, cilantro 17
NAEM KHAO HU MUU -G-
crispy coconut rice, pig ear, sour pork, peanut, banana flower, lime, scallion, cilantro 19
LAAB E’KAE -G-
minced alligator, green apple, toasted rice, chili, banana flower, lemongrass, galangal, cilantro, rau ram 20
OOB BAE
goat red curry stew, fragrant herb, bell pepper, cilantro 19
AWK -G- -V-
herbal stew, lemongrass, dill, eggplant, wood ear mushroom, green bean, okra, prickly ash peppercorn -salmon 20 | chicken 19 | pork 19 | braised beef 19 | tofu 16
PON PAA -G-
charred eggplant stew, padaek, green chili, cilantro, soft poached egg - salmon 19 | blue catfish 17 | tofu 16
GAENG SOM HUA PAA
spicy salmon head soup, tamarind, cherry tomato, mushroom, onion, basil, chilies 18
MUU SOM
rice-cured sour pork belly, ginger, garlic, bell pepper, onion, wood ear mushroom, toasted chili, puffed rice 19
CHUENH PAA SA MOUN PAI
crispy catfish, spicy fish sauce, lemongrass, mint, cilantro, cashew, fried shallot 24
DESSERT
KHAO NIEW LOANG MAK EUAK -G- -V-
kabocha pumpkin, coconut sticky rice, salted coconut, crispy mung bean 9
COCKTAILS
LAOS IN THE HOUSE
coconut infused scotch, pineapple, campari, lemongrass, grenadine, lime ~ 14
LAO MERCURE
bourbon, sweet vermouth, campari , tamarind salt ~ 14
MEKHONG MARAUDER
lemongrass infused gin, lime, blanc vermouth, tamarind , peated scotch ~ 14
MUANG LAO
whiskey, papaya, thai basil , lime makrut, ginger, birds eye chili ~ 14
THE EMERALD BUDDHA
gin , lime, pandan, coconut ~ 14
1353
apple brandy, tamarind, cinnamon, dill infused peychaud’s bitters ~ 14
DRAFTS
HOUSE LAO BEER
pilsner 7
TWO ROAD ROADS JAM
raspberry wheat ale 7
ANDERSON VALLEY BLACK RICE ALE
dark session 8
FOUNDER'S MOSAIC
ipa 7
BOTTLES & CANS
BEER LAO DARK
amber 7
FIRESTONE WALKER ROSALIE
hibiscus+rose wine beer 6
BELLS BEST BROWN
american brown ale 6
LEFT HAND NITRO MILK STOUT
stout 7
CUVEE DES TROLLS
belgian blonde 9
CIGAR CITY GUAYABERA
citra hopped pale ale 8
LUCIFER BLACK
belgian dark strong dark ale 9
ORVAL
trappist pale 10
CIGAR CITY MARGARITA GOSE
salted lime and orange gose 8
DOWN EAST DOUBLE BLEND APPLE CIDER
cider 9
SPARKLING
MEINKLANG FRIZZANTE ROSE
burgenland, austria - 13 | 52
CAVAT BRUT NATURE
gelida, spain nv - 12 | 46
WHITE
BURJA ZELEN
vipava, Slovenia 14 | 56
CHATEAU MUSAR
white blend - Bukaa Valley, Lebanon 13 | 52
RIESLING
Mosel, Germany 9 | 36
GRUNER VELTLINER
Burgenland, Austria 14 | 56
REDS
FOULARD ROUGES OCTOBRE
Rhone Valley, France 15 | 60
PERRAUD PINOT NOIR
Bourgogne, France 12 | 48
NON-ALCOHOLIC
THAI ICED TEA
sweet thai tea, half & half 3
ICED TEA
black tea 3
SOUR THAI ICED TEA
sweet thai tea, lime juice 3
THAI ICED COFFEE
sweet thai coffee, half & half 3
ICED TAMARIND JUICE
tamarind pulp, simple syrup 4
COCONUT JUICE
fresh whole young coconut 8
HOT COFFEE 3
HOT TEA 3
BOURBON
LARCENY WHEATED
honey, ripe pear, black pepper, caramel 7
WILD TURKEY 101
werther's original caramel, vanilla, smokey ash 8
ROWAN'S CREEK
fragrant spices, black pepper, charred wood 9
KNOB CREEK 9YR SINGLE BARREL
oak, caramel, dark fruit 10
RUSSEL’S RESERVE 10YR
rich caramel, toffee, charred oak, vanilla 10
ELIJAH CRAIG SMALL BATCH
fresh mint, nutmeg, pleasant wood, sweet fruit 10
JACK DANIELS SINGLE BARREL SELECT
white pepper, toasted oak, banana chip 10
HENRY MCKENNA 10YR SINGLE BARREL
burnt sugar, vanilla, fain cinnamon nose 10
PURE KENTUCKY XO
dried tobacco, baking spice, big oak 10
WOODFORD RESERVE DISTILLER'S SELECT
black pepper, brown sugar, cinnamon 10
MAKER'S MARK CASK STRENGTH WHEATED
allspice, vanilla, smoke, toasted nut 12
FOUR ROSES SINGLE BARREL
hints of ripe plum & cherries, mild spices, cocoa, maple syrup 12
NOAH’S MILL
vanilla, red fruit sweetness, woody old oak, brown sugar 12
JACK DANIELS SINGLE BARREL PROOF
chocolate caramel, pipe tobacco, charred note 15
JAPANESE WHISKY
SUNTORY TOKI
green grape, peppermint, thyme, slight sweet & spicy finish 9
NIKKA TAKETSURU
espresso bean, tobacco leaf, milk chocolate, roasted barley finish 17
KIUCHI NO SHIZUKU (DISTILLED HITACHINO BEER WHISKEY)
hop, coriander, orange 14
RYE
WILD TURKEY 101
complex spice, citrus oak, dill 8
WOODFORD RESERVE RYE
malty sweetness, toasted grains, spearmint 10
WILLET 3YR
sweet corn, wintergreen, mint, rye spice 11
JACK DANIELS SINGLE BARREL RYE
clove, vanilla, brown sugar 12
PIKESVILLE 110
sweet licorice, creme caramel, fruity, sharp cocoa 12
RUSSEL'S RESERVE 6YR
floral scent, caramel, touch of roasted nut, intense spicy finish 12
SCOTCH
LAPHROAIG 10YR
bold smoke, peat, seaweed, surprising sweetness 10
SINGLETON 12YR
orchard fruit, gentle citrus note, light violet, soft spice 10
GLENMORANGIE 12YR LASANTA
rich sherry, concentrated dry fruit, brown sugar 14
HIGHLAND PARK 12YR
smoked orange rind, unripe mango, beeswax, salted lemon 15
BALVINIE DOUBLE OAK 12YR
rich brioche, black pepper, red fruit 15
CRAGGANMORE 12YR
strong malt, sweet floral scent, riverside herb, light smoke 15
LAPHROAIG QUARTER CASK
coconut & banana aroma, smoke, gentle sweetness 16
COAL ILA 12YR
toffee, vanilla, pear, gentle floral & smokey tone 16
LAGAVULIN 16YR
citrus, pipe tobacco, brined kipper, light cereal 20
RUM
BRUGAL EXTRA DRY
dried coconut, cardamom, light minerality 7
BRUGAL ANEJO
dried oak spice, almond, milk chocolate 7
LA FAVORITE COUER DE CANNE RHUM AGRICOLE
ginger, grassy herbs, cinnamon 8
HAMILTON JAMAICAN GOLD
funky esther, grassy molasses, caramel 8
RUM DIPLOMATICO EXCLUSIVA
cinnamon, fig, toffee 10
ST LUCIA POT STILL 9YR CASK STRENGTH
overripe banana, smoked driftwood, dry molasses 14
PETITE SHRUBB
sweet orange, fresh sugar cane, grass 9
GIN
PLYMOUTH
earthy juniper, soft citrus, coriander 8
BOODLES
fresh rosemary, crisp juniper, touch of cinnamon 8
DRUMSHAMBO
rich juniper, gunpowder green tea, bold citrus 10
TANQUERAY 10
clean juniper, coriander, orange, lime 10
OLD RAJ
saffron, almond, orris root, balanced juniper 11
5 - 7 PM (Happy Hour Drinks)
5 - Closing (Happy Hour Snacks)
DRINKS
WINTER SOUR 8
Rye Vodka, Lemon, Spiced Tamarind, Angostura bitters
BOUN DRUNK IN CUBA 8
White rum, Thai tea, Lime
BEER LAO 5
RED WINE 5
WHITE WINE 5
SNACKS
CHUENH PEEK GAI -G-
crispy chili-glazed chicken wings 8
CHUENH TAOHU -G- -V-
crispy chili-glazed tofu, ginger, scallion 8
HU MUU TODD -G-
fried pig's ears, tamarind, fermented chili-fish sauce 8
FEU KATIEM -V-
Rice noodle, garlic sauce, ground pork, boiled egg, scallion, pickled onion, green lettuce 8
MUU LAWD (pork jerky strip)
crispy pork marinated with lemongrass, prickly ash peppercorn. Served with spicy chili sauce. 8
KHAONOM MUN FALANG -v-
yellow curry potato puffs 8
About
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SENG LUANGRATH
CHEF AND OWNER
Chef Seng was born in Laos and fled the country during the Vietnam War. During her stay at a Thailand refugee camp of Nakhon Phanom, she learned how to cook from her camp neighbors and elders. At the age of twelve, she was the eldest of five and took on the role of caretaker of her four younger siblings in order to support her working mother. In 2009, at the age of 40 she decided to go after her greatest passion, cooking. She took over Padaek (previously Bangkok Golden) in 2010 and in 2014, she opened Thip Khao.
Chef Seng was born in Laos and fled the country during the Vietnam War. During her stay at a Thailand refugee camp of Nakhon Phanom, she learned how to cook from her camp neighbors and elders. At the age of twelve, she was the eldest of five and took on the role of caretaker of her four younger s...
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BOBBY PRADACHITH
CHEF AND OWNER
Bobby Pradachith grew up in Northern Virginia in a Lao household. He felt lost within his family’s culture due to separate upbringings outside of home. As he sought to understand more about his family, he discovered food could help guide his learning journey. The opportunity to study in culinary school and to work under his chef-mother and the tutelages of other Chefs in several restaurants in DC and New York helped guide him, to continue to operate his family’s two restaurants. His sole ambitions are to preserve the integrity of the culture through food and to encourage the Lao-American communities to follow the journey of Lao story telling. He finds old historical contents, recipes, and art to be the inspirations within the menu.
Bobby Pradachith grew up in Northern Virginia in a Lao household. He felt lost within his family’s culture due to separate upbringings outside of home. As he sought to understand more about his family, he discovered food could help guide his learning journey. The opportunity to study in cul...
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