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: 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/MUU HAENG
crispy sesame jerky, ginger, sour chili sauce beef 12 | pork 12
SAI OUA
herbal pork sausage, peanut, pineapple-soybean sauce 14
CHUENH NOK
fried black pepper quail, ginger, lemongrass 14
CHUENH PEEK GAI -G-
crispy chili-glazed chicken wings 12
CHUENH TAOHU -G- -V-
crispy chili-glazed tofu, ginger, scallion 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 15
LAAB -G- -V-
minced salad, toasted rice, chili, banana blossom, lemongrass, galangal, cilantro, rau ram duck 18 | shrimp 18 | catfish 15 | chicken 14 | fried tofu 13
NOODLES, SOUPS & STEWS
KHAO POON -V-
rice vermicelli, red coconut curry, makrut lime, egg, makrut lime, banana blossom, bamboo, cabbage, bean sprout, cilantro catfish 16 | chicken 15 | fried tofu 14
MEE KATHI -G- -V-
rice vermicelli, red coconut curry, peanut, egg, makrut lime, cabbage, banana blossom, bean sprout, mint, cilantro pork 15 | chicken 15 | fried tofu 14
KUA MEE -G- -V-
wok rice noodles, fish sauce caramel, egg, tomato, bean sprout, lime shrimp 16 | pork belly 15 | chicken 15 | fried tofu 14
GAENG SOM -G- -V-
fragrant tamarind soup, lemongrass, mushroom, fish sauce, scallion, toasted chili, thai basil shrimp 16 | catfish 15 | chicken 14 | tofu 12
GAENG PHET -G- -V-
red coconut curry, eggplant, green bean, bamboo, bell pepper, thai basil catfish 15 | chicken 14 | tofu 12
MAINS
MOAK PAA -G- -V-
steamed inside banana leaves, herbal rice paste, coconut, wood-ear salmon 20 | catfish 18 | mushroom 16
PAA NUONG MAK NAO
steamed catchfish, spicy chili lime sauce, cilantro, lemongrass, rau ram 18
KHAO SIIN/MUU HAENG
crispy sesame jerky, coconut rice, fermented chili-fish sauce, cucumber, pickled radish beef 17 | pork 17
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 16 | pork 12 | chicken thigh 12
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 11
HU MUU TODD
fried pig ears, tamarind salt, fermented chili-fish sauce 13
SAI OUA LUAD
herbal pig's blood sausage, peanut, pineapple-soybean sauce 15
TAM MUK HOUNG PHET PHET -G-
extremely spicy green papaya, padaek, fermented shellfish, tomato, eggplant, lime, garlic, puffed rice 14
NAEM KHAO HU MUU -G-
crispy coconut rice, pig ear, sour pork, peanut, banana blossom, lime, ginger, scallion, cilantro 16
LAAB E’KAE -G-
minced alligator, green apple, toasted rice, chili, banana blossom, lemongrass, galangal, cilantro, rau ram 18
OOB BAE
goat red curry stew, fragrant herb, bell pepper, cilantro 16
AWK -G- -V-
herbal stew, lemongrass, dill, eggplant wood era, green bean -chicken 15 | pork 15 | braised beef 15 | tofu 14
PON PAA -G-
charred eggplant stew, padaek, green chili, cilantro, soft poached egg - blue catfish 15 | tofu 14
MUU SOM
rice-cured sour pork belly, ginger, garlic, bell pepper, onion, hon shimeji, toasted chili, fried shallot 16
CHUENH PAA SA MOUN PAI
crispy catfish, spicy herb 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
COFFEE & TEA
Hot Tea
Green or Jasmine 3
Hot Coffee
Black Coffee 3
COCKTAILS
LAOS IN THE HOUSE
Scotch, Pineapple, Campari, Lemongrass grenadine , Lime ~ 14
DUNGEONS & DRAGONS
Suntory Toki, Sweet Vermouth , Sfumato Rabarbaro , Tamarind Salt ~ 14
MEKHONG MARAUDER
Lemongrass infused Gin, Lime, Blanc vermouth, Tamarind , Peated Scotch ~ 14
MUANG LAO
Suntory Toki, 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
FOUNDER'S MOSAIC PROMISE
single hop ipa 7
TWO ROADS JAM
raspberry wheat 7
ANDERSON VALLEY BLACK RICE ALE
watermelon gose 7
BOTTLES & CANS
BEER LAO DARK
amber 7
FIRESTONE WALKER ROSALIE
hibiscus+rose wine beer 6
TWO ROADS WORKMAN'S COMP
saison 6
UNION DIVINE
ipa 6
BELLS BEST BROWN
american brown ale 6
UNION FOXY
autumnal ipa 6
DESTIHL SYCHPATHIC
dry hopped sour 7
ST BERNARDUS WIT
belgian wit 7
STILLWATER EXTRA DRY
sake-style saison session 7
LEFT HAND NITRO MILK STOUT
stout 7
VANDER GHINST
oude bruin sour 8
CUVEE DES TROLLS
belgian blonde 9
LUCIFER BLACK
belgian dark strong dark ale 9
ORVAL
trappist pale 10
CIDERS & MEAD
GRAFT FARM FLOR
tart cider 6
CITIZEN UNIFIED PRESS
off-dry cider 7
CITIZEN DIRTY MAYOR
dry ginger cider 7
CHARM CITY BASIL
lemongrass mead 7
WOLFFER DRY ROSE
ny cider 8
SPARKLING
LAMBRUSCO
fiorini, castelvetro, italy nv 10 | 38
CAVAT BRUT NATURE
gelida, spain nv - 12 | 46
WHITE
MUSCADET
domaine verdier, sevre et maine, france 2018 - 9 | 33
RIESLING
prum, mosel, germany - 9 | 33
SAUVIGNON BLANC
puiatti, venezia, italy 2016 - 14 | 53
ROSE
SANGIOVESE/CABERNET/MERLOT
vitiano, umbria, italy 2016 - 14 | 53
REDS
NEBBIOLO
tintero, langhe italy 2017 - 9 | 33
CABERNET SAUVIGNON/PETIT VERDOT
donati, central coast, california 2015 - 11 | 42
GAMAY
chateau thivin, brouilly, france 2017 - 14 | 53
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
CURIOSITIES
COPPER & KINGS CAPITOL STRENGTH BRANDY
dark fruit, bourbon-soaked oak, vanilla 19
DEL MAGUEY CHICHICAPA MEZCAL
beach fire, dry agave, citrus, mint overtone 17
LAIRD’S STRAIGHT APPLE BRANDY
apple pie, baking spice, hint of vanilla & caramel 8
JADE NOUVELLE ORLEANS
fennel, anise, licorice 24
CAFFE AMARO
bittersweet coffee, star anise, bitter orange 10
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
WARD 8
Rye Whiskey, Acid Adjusted Orange, Grenadine
BOUN DRUNK IN CUBA 8
White rum, Thai tea, Lime
BEER LAO 5
RED WINE 5
WHITE WINE 5
FOOD
CHUENH PEEK GAI -G-
crispy chili-glazed chicken wings 5
CHUENH TAOHU -G- -V-
crispy chili-glazed tofu, ginger, scallion 5
HU MUU TODD -G-
fried pig's ears, tamarind, fermented chili-fish sauce 5
PIING HUA JAI KAI
grilled chicken hearts, lime 5
PIING
grilled skewers with lemongrass, ginger, spicy toasted rice sauce. Pork 5 l Chicken Thighs 5
YUM WOON SEN -G- -V-
clear mung bean noodle, chili lime sauce, pork, cilantro, scallion, lemongrass 7
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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