About Thip Khao
Chef Seng Luangrath doesn’t just operate two Laotian restaurants—she started an entire movement to gain recognition for her native cuisine. It’s worked: She and son Bobby Pradachith have amassed a devoted following for their pungent, fiery cooking. They’ve converted Washingtonians to the wonders of crispy coconut rice salad with fermented pork; minced-meat laab salads tossed in herbs and fish sauce; plus off-cuts such as grilled chicken hearts and fried pig’s ear. Also good: Pork sausage; piing (grilled marinated meats); fish steamed in banana leaves; tamarind soup.