Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette
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In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_99830":{"type":"posts","id":"bayareabites_99830","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99830","score":null,"sort":[1441211228000]},"guestAuthors":[],"slug":"grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette","title":"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette","publishDate":1441211228,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I’ll admit it...I’m not a big fan of shrimp. I think I just ate way too much of it when I was a kid (when it was one of my favorite foods). Also, I don’t think it’s prepared well much of the time: underflavored, overcooked, undercooked, mushy and watery, you get the idea. \u003c/p>\n\u003cp>Before I turn you completely off of shrimp, I do love it when it’s made well. Throw it on the grill (or a stovetop grill pan) and add a zingy sweet and spicy vinaigrette, and I’m on board. Especially if I can convince someone else to clean the shrimp!\u003c/p>\n\u003cp>This particular salad has completely won me over. Not only is it super flavorful, but it’s also super healthy. Baby greens, ideally sweeter greens like mache or baby spinach, are topped with a tangle of fresh zucchini “noodles” and plenty of plump, perfectly cooked shrimp along with a Thai-style vinaigrette made with fresh herbs, lime, and sweet chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_99943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-noodles.jpg\" alt=\"Creating zucchini “noodles” with a julienne peeler.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99943\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creating zucchini “noodles” with a julienne peeler. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\nTo create the zucchini “noodles” there are a whole range of tools you can use (to name a few):\n\u003cli>\u003ca href=\"http://www.williams-sonoma.com/products/williams-sonoma-open-kitchen-sharpened-julienne-peeler/\" target=\"_blank\">julienne peeler\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.williams-sonoma.com/products/6572080/\" target=\"_blank\">spiralizer\u003c/a>\u003c/li>\n\u003cli>vegetable peeler (for ribbons)\u003c/li>\n\u003cli>mandolin (for ribbons)\u003c/li>\n\u003c/ul>\n\u003cp>I like to leave my zucchini unpeeled because there are more nutrients in the peel, but if you want the zucchini to more closely resemble real noodles, you can peel it.\u003c/p>\n\u003cfigure id=\"attachment_99941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-plated.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cstrong>\u003cem>For the Salad\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>24 large shrimp, peeled, tails left on\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>2 zucchini, ends trimmed\u003c/li>\n\u003cli>6 cups baby salad greens\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the Vinaigrette\u003c/em>\u003c/strong>\n\u003cli>Finely grated zest of 1 lime\u003c/li>\n\u003cli>1/4 cup lime juice\u003c/li>\n\u003cli>1/2 cup chopped Thai or regular basil\u003c/li>\n\u003cli>1/2 cup chopped cilantro\u003c/li>\n\u003cli>2 tbsp Thai sweet chili sauce\u003c/li>\n\u003cli>1/4 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99951,99955,99954,99949,99952,99953,99957,99950,99956,99948,99945\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>If using a gas or charcoal grill, soak 8 wooden skewers in water for 30 minutes (or use metal skewers).\u003c/li>\n\u003cli>To make the vinaigrette, in a bowl, whisk together the lime zest and juice, chili sauce, basil and cilantro. Slowly drizzle in the oil, while whisking, until the vinaigrette is well combined. Set aside.\u003c/li>\n\u003cli>Divide the salad greens between 4 to 6 plates. Use a julienne peeler or spiral vegetable cutter to create zucchini “noodles,” or use a vegetable peeler to create zucchini ribbons. Divide between the salads. Set aside.\u003c/li>\n\u003cli>Prepare a charcoal or gas grill for direct-heat grilling over medium heat. Or, heat a stovetop grill.\u003c/li>\n\u003cli>(If using the outdoor grill, thread the shrimp onto the skewers, 3 shrimp to a kebab.) Brush the grill with olive oil, then sprinkle with salt and lime juice. Grill, turning once, until nicely charred, about 3 minutes.\u003c/li>\n\u003cli>Brush the shrimp with the vinaigrette. Drizzle some vinaigrette over each salad, and top with the grilled shrimp. Serve with more vinaigrette on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_99944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-finishplate.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Simple and healthy, and with plenty of punchy flavor, this salad makes the perfect end-of-summer salad for a weekend BBQ.","status":"publish","parent":0,"modified":1498083681,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":561},"headData":{"title":"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette | KQED","description":"Simple and healthy, and with plenty of punchy flavor, this salad makes the perfect end-of-summer salad for a weekend BBQ.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette","datePublished":"2015-09-02T16:27:08.000Z","dateModified":"2017-06-21T22:21:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99830 http://ww2.kqed.org/bayareabites/?p=99830","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/02/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette/","disqusTitle":"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette","path":"/bayareabites/99830/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’ll admit it...I’m not a big fan of shrimp. I think I just ate way too much of it when I was a kid (when it was one of my favorite foods). Also, I don’t think it’s prepared well much of the time: underflavored, overcooked, undercooked, mushy and watery, you get the idea. \u003c/p>\n\u003cp>Before I turn you completely off of shrimp, I do love it when it’s made well. Throw it on the grill (or a stovetop grill pan) and add a zingy sweet and spicy vinaigrette, and I’m on board. Especially if I can convince someone else to clean the shrimp!\u003c/p>\n\u003cp>This particular salad has completely won me over. Not only is it super flavorful, but it’s also super healthy. Baby greens, ideally sweeter greens like mache or baby spinach, are topped with a tangle of fresh zucchini “noodles” and plenty of plump, perfectly cooked shrimp along with a Thai-style vinaigrette made with fresh herbs, lime, and sweet chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_99943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-noodles.jpg\" alt=\"Creating zucchini “noodles” with a julienne peeler.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99943\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creating zucchini “noodles” with a julienne peeler. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\nTo create the zucchini “noodles” there are a whole range of tools you can use (to name a few):\n\u003cli>\u003ca href=\"http://www.williams-sonoma.com/products/williams-sonoma-open-kitchen-sharpened-julienne-peeler/\" target=\"_blank\">julienne peeler\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.williams-sonoma.com/products/6572080/\" target=\"_blank\">spiralizer\u003c/a>\u003c/li>\n\u003cli>vegetable peeler (for ribbons)\u003c/li>\n\u003cli>mandolin (for ribbons)\u003c/li>\n\u003c/ul>\n\u003cp>I like to leave my zucchini unpeeled because there are more nutrients in the peel, but if you want the zucchini to more closely resemble real noodles, you can peel it.\u003c/p>\n\u003cfigure id=\"attachment_99941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-plated.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cstrong>\u003cem>For the Salad\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>24 large shrimp, peeled, tails left on\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>2 zucchini, ends trimmed\u003c/li>\n\u003cli>6 cups baby salad greens\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the Vinaigrette\u003c/em>\u003c/strong>\n\u003cli>Finely grated zest of 1 lime\u003c/li>\n\u003cli>1/4 cup lime juice\u003c/li>\n\u003cli>1/2 cup chopped Thai or regular basil\u003c/li>\n\u003cli>1/2 cup chopped cilantro\u003c/li>\n\u003cli>2 tbsp Thai sweet chili sauce\u003c/li>\n\u003cli>1/4 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99951,99955,99954,99949,99952,99953,99957,99950,99956,99948,99945","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>If using a gas or charcoal grill, soak 8 wooden skewers in water for 30 minutes (or use metal skewers).\u003c/li>\n\u003cli>To make the vinaigrette, in a bowl, whisk together the lime zest and juice, chili sauce, basil and cilantro. Slowly drizzle in the oil, while whisking, until the vinaigrette is well combined. Set aside.\u003c/li>\n\u003cli>Divide the salad greens between 4 to 6 plates. Use a julienne peeler or spiral vegetable cutter to create zucchini “noodles,” or use a vegetable peeler to create zucchini ribbons. Divide between the salads. Set aside.\u003c/li>\n\u003cli>Prepare a charcoal or gas grill for direct-heat grilling over medium heat. Or, heat a stovetop grill.\u003c/li>\n\u003cli>(If using the outdoor grill, thread the shrimp onto the skewers, 3 shrimp to a kebab.) Brush the grill with olive oil, then sprinkle with salt and lime juice. Grill, turning once, until nicely charred, about 3 minutes.\u003c/li>\n\u003cli>Brush the shrimp with the vinaigrette. Drizzle some vinaigrette over each salad, and top with the grilled shrimp. Serve with more vinaigrette on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_99944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-finishplate.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99830/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_11765","bayareabites_1815","bayareabites_864","bayareabites_2633","bayareabites_1258"],"featImg":"bayareabites_99940","label":"bayareabites"},"bayareabites_90863":{"type":"posts","id":"bayareabites_90863","meta":{"index":"posts_1591205157","site":"bayareabites","id":"90863","score":null,"sort":[1418749865000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-10-favorite-asian-soups-non-ramen-in-the-east-bay","title":"Bay Area Bites Guide to 10 Favorite Asian Soups (Non-Ramen) in the East Bay","publishDate":1418749865,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90934,90933,90932\"]\u003c/p>\n\u003cp>Perhaps my biggest discovery, on a rainy December day, was \u003cstrong>Bún Măm Sóc Trăng\u003c/strong>, the epitome of a family-style Vietnamese place, with kids screaming, the one server racing around trying to take care of everyone, and the kitchen turning out huge steaming bowls of perfect soup. My favorite was the \u003cstrong>bún bò hué\u003c/strong>, spicy lemongrass pork, with rectangles of congealed pork blood, semi-circles of fish cakes, and a banana-leaf garnish, with piles of the requisite herbs (Thai basil and mint) and both bean sprouts and cabbage.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">\u003cstrong>Bún Măm Sóc Trăng\u003c/strong>\u003c/a>\u003cbr>\n1326 E. 18th St., Oakland [\u003ca href=\"http://goo.gl/Xwlz8y\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tues-Sun, 8am-5pm; closed Monday\u003cbr>\nPrice Range: $ (Entrees $10 and under) Cash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90922,90921,90920\"]\u003c/p>\n\u003cp>A tried and true spot for local Thai food is \u003cstrong>Chai Thai Noodles\u003c/strong> on International Blvd. in Oakland. While its most popular dishes tend to be the more Americanized ones, like pad Thai (which is overly sweet), the soups are more traditional, more balanced in terms of sweet, salty, spicy, and sour flavors, which is why the \u003cstrong>tom yum\u003c/strong> is a winner: bright, tangy, and very spicy. Shrimp are gently cooked, and mushrooms and galangal provide the requisite earthiness essential to this dish. The small room is airily cheerful, and servers are friendly and knowledgeable. Despite its size, the dining area is family-friendly, and there tend to be kids running around at all hours of the day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chaithainoodle.com/\" target=\"_blank\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd., Ste. B, Oakland [\u003ca href=\"http://goo.gl/Eqmg3g\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-2500\u003cbr>\nHours: Sun-Thurs, 11am-9:30pm; Fri-Sat, 11am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90938,90937,90939,90936\"]\u003c/p>\n\u003cp>\u003cstrong>Champa Garden\u003c/strong> is a well-known entity, and Lao food is its calling card. Indeed, the grilled Lao sausages and deservedly famous fried rice balls are destinations unto themselves. But the soups are equally marvelous, two in particular: \u003cstrong>homemade noodle soup\u003c/strong> is a rich version of classic chicken soup, with chewy, hand-pulled rice noodles, fried shallots, and cilantro. \u003cstrong>Lue’s noodle soup\u003c/strong> is made with ho fun (wide, flat rice noodles), fermented bean paste, and pork. There’s even good wine to go alongside from Navarro in Mendocino County; the Edelzwicker is just right for Thai spiciness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2012 8th Ave, Oakland [\u003ca href=\"http://goo.gl/SsgyOX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Daily, 11:30am-3:30pm and 5pm-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90944,90943,90942\"]\u003c/p>\n\u003cp>\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong> is a sweet little spot in the heart of Oakland’s Chinatown, with a large menu of traditional Cantonese dishes. The go-to soup here is a simple, fragrant bowl of \u003cstrong>Cantonese seafood soup: homemade chicken broth and egg, chopped shrimp, and crunchy fish tripe\u003c/strong>. It’s hard to find a spicy accompaniment on the menu, so I put in a small spoonful of chili paste, not a traditional move, but a delicious one. Service is a bit brusque, but nonetheless efficient. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chef-laus-oakland\" target=\"_blank\">\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/SZTWFR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 835-3288\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90950,90949,90948\"]\u003c/p>\n\u003cp>A couple of storefronts down from Chef Lau’s is a bustling dim sum house, \u003cstrong>Joy Luck Restaurant\u003c/strong>, where the server was a bit perturbed that I’d asked for a menu. But I’d come for the \u003cstrong>wonton soup\u003c/strong>, at the recommendation of a friend from Taiwan, and, though it took nearly a half-hour to get the soup, it was well worth the wait. The homemade wontons were as good as any I’ve ever eaten, and the “house special” version comes with catfish, shrimp, and bok choy in a salty chicken broth. I would certainly go back and try the dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/joy-luck-restaurant-oakland\" target=\"_blank\">\u003cstrong>Joy Luck Restaurant\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/VTikxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-4270\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90954,90953,90952\"]\u003c/p>\n\u003cp>I drove over to Alameda, at the recommendation of a friend who’d spent time in Japan, for \u003cstrong>ishikari nabe\u003c/strong> at \u003cstrong>Kamakura\u003c/strong>, a gorgeous bowl of miso broth with generous chunks of skin-on salmon, tofu, and cabbage, sprinkled with togarishi. To my knowledge, Kamakura is the only East Bay restaurant that serves this particular soup. The restaurant appeared to be filled with neighborhood regulars; it seemed as if I was the only newcomer in the room, and I was welcomed warmly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kamakurarestaurant.com/\" target=\"_blank\">\u003cstrong>Kamakura\u003c/strong>\u003c/a>\u003cbr>\n2549 Santa Clara Ave., Alameda [\u003ca href=\"http://goo.gl/NUOGyG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 521-9121\u003cbr>\nHours: Mon-Thurs, 11:30am-2pm and 5pm-9pm; Fri, 11:30am-2pm and 5pm-9:30pm; Sun, 5pm-9pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90959,90958,90957\"]\u003c/p>\n\u003cp>One of the better pho houses in Oakland is \u003cstrong>KangNam\u003c/strong>, which has been rooted in Temescal since long before the neighborhood became oh-so trendy. Aside from a few appetizers and rice plates, it’s all pho, all the time. And all the choices are dandy, but my personal favorite is \u003cstrong>number seven: tai, nam, gan\u003c/strong> (rare steak, well-done flank, and tendon). The broth is particularly nice, slightly redolent of sweet anise and ginger. Service is lightning-fast, making it one of the more compelling choices in the area for a quick lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kangnam-pho-house-oakland\" target=\"_blank\">\u003cstrong>KangNam Pho House\u003c/strong>\u003c/a>\u003cbr>\n4419 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/gwQDjR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-0900\u003cbr>\nHours: Mon-Sat, 10:30am-9:30pm; Sun, 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90964,90966,90967,90965\"]\u003c/p>\n\u003cp>And finally, a wonderful Burmese spot in the previously jinxed spaced on Telegraph Avenue between Stuart St. and Oregon St.: \u003cstrong>Rangoon Super Stars\u003c/strong>. The huge menu is spot-on for all manner of traditional Burmese dishes, including a standout tea-leaf salad. The soups are often overlooked here, but shouldn’t be. \u003cstrong>Samosa soup\u003c/strong> is vegan, with handmade samosas, cabbage, falafel, lentils, and red onions, made slightly sour by a touch of tamarind. And \u003cstrong>onoh kawt swe—coconut noodle soup\u003c/strong>—is a thick bisque-style soup with flour noodles, chicken, onion, lemon, and cilantro, with a bit of tamarind and lemon for tart balance.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangoonsuperstars.com/\" target=\"_blank\">\u003cstrong>Rangoon Super Stars\u003c/strong>\u003c/a> [new name: \u003cstrong>Royal Rangoon\u003c/strong>]\u003cbr>\n2826 Telegraph Ave., Berkeley [\u003ca href=\"http://goo.gl/O3FJ8c\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 647-9744\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RangoonSuperStars\" target=\"_blank\">Rangoon Super Stars\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/RangoonSS\" target=\"_blank\">RangoonSS\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>This is, by no means, an exhaustive list of non-ramen options, but it’s a laudable start, should your winter soup habits need some rejuvenating.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Please share you favorite East Bay Asian soup spots in the comments.\u003c/p>\n\n","blocks":[],"excerpt":"Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.","status":"publish","parent":0,"modified":1481594111,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1214},"headData":{"title":"Bay Area Bites Guide to 10 Favorite Asian Soups (Non-Ramen) in the East Bay | KQED","description":"Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 10 Favorite Asian Soups (Non-Ramen) in the East Bay","datePublished":"2014-12-16T17:11:05.000Z","dateModified":"2016-12-13T01:55:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"90863 http://blogs.kqed.org/bayareabites/?p=90863","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/16/bay-area-bites-guide-to-10-favorite-asian-soups-non-ramen-in-the-east-bay/","disqusTitle":"Bay Area Bites Guide to 10 Favorite Asian Soups (Non-Ramen) in the East Bay","path":"/bayareabites/90863/bay-area-bites-guide-to-10-favorite-asian-soups-non-ramen-in-the-east-bay","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90934,90933,90932","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perhaps my biggest discovery, on a rainy December day, was \u003cstrong>Bún Măm Sóc Trăng\u003c/strong>, the epitome of a family-style Vietnamese place, with kids screaming, the one server racing around trying to take care of everyone, and the kitchen turning out huge steaming bowls of perfect soup. My favorite was the \u003cstrong>bún bò hué\u003c/strong>, spicy lemongrass pork, with rectangles of congealed pork blood, semi-circles of fish cakes, and a banana-leaf garnish, with piles of the requisite herbs (Thai basil and mint) and both bean sprouts and cabbage.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">\u003cstrong>Bún Măm Sóc Trăng\u003c/strong>\u003c/a>\u003cbr>\n1326 E. 18th St., Oakland [\u003ca href=\"http://goo.gl/Xwlz8y\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tues-Sun, 8am-5pm; closed Monday\u003cbr>\nPrice Range: $ (Entrees $10 and under) Cash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90922,90921,90920","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A tried and true spot for local Thai food is \u003cstrong>Chai Thai Noodles\u003c/strong> on International Blvd. in Oakland. While its most popular dishes tend to be the more Americanized ones, like pad Thai (which is overly sweet), the soups are more traditional, more balanced in terms of sweet, salty, spicy, and sour flavors, which is why the \u003cstrong>tom yum\u003c/strong> is a winner: bright, tangy, and very spicy. Shrimp are gently cooked, and mushrooms and galangal provide the requisite earthiness essential to this dish. The small room is airily cheerful, and servers are friendly and knowledgeable. Despite its size, the dining area is family-friendly, and there tend to be kids running around at all hours of the day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chaithainoodle.com/\" target=\"_blank\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd., Ste. B, Oakland [\u003ca href=\"http://goo.gl/Eqmg3g\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-2500\u003cbr>\nHours: Sun-Thurs, 11am-9:30pm; Fri-Sat, 11am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90938,90937,90939,90936","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Champa Garden\u003c/strong> is a well-known entity, and Lao food is its calling card. Indeed, the grilled Lao sausages and deservedly famous fried rice balls are destinations unto themselves. But the soups are equally marvelous, two in particular: \u003cstrong>homemade noodle soup\u003c/strong> is a rich version of classic chicken soup, with chewy, hand-pulled rice noodles, fried shallots, and cilantro. \u003cstrong>Lue’s noodle soup\u003c/strong> is made with ho fun (wide, flat rice noodles), fermented bean paste, and pork. There’s even good wine to go alongside from Navarro in Mendocino County; the Edelzwicker is just right for Thai spiciness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2012 8th Ave, Oakland [\u003ca href=\"http://goo.gl/SsgyOX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Daily, 11:30am-3:30pm and 5pm-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90944,90943,90942","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong> is a sweet little spot in the heart of Oakland’s Chinatown, with a large menu of traditional Cantonese dishes. The go-to soup here is a simple, fragrant bowl of \u003cstrong>Cantonese seafood soup: homemade chicken broth and egg, chopped shrimp, and crunchy fish tripe\u003c/strong>. It’s hard to find a spicy accompaniment on the menu, so I put in a small spoonful of chili paste, not a traditional move, but a delicious one. Service is a bit brusque, but nonetheless efficient. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chef-laus-oakland\" target=\"_blank\">\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/SZTWFR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 835-3288\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90950,90949,90948","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A couple of storefronts down from Chef Lau’s is a bustling dim sum house, \u003cstrong>Joy Luck Restaurant\u003c/strong>, where the server was a bit perturbed that I’d asked for a menu. But I’d come for the \u003cstrong>wonton soup\u003c/strong>, at the recommendation of a friend from Taiwan, and, though it took nearly a half-hour to get the soup, it was well worth the wait. The homemade wontons were as good as any I’ve ever eaten, and the “house special” version comes with catfish, shrimp, and bok choy in a salty chicken broth. I would certainly go back and try the dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/joy-luck-restaurant-oakland\" target=\"_blank\">\u003cstrong>Joy Luck Restaurant\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/VTikxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-4270\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90954,90953,90952","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I drove over to Alameda, at the recommendation of a friend who’d spent time in Japan, for \u003cstrong>ishikari nabe\u003c/strong> at \u003cstrong>Kamakura\u003c/strong>, a gorgeous bowl of miso broth with generous chunks of skin-on salmon, tofu, and cabbage, sprinkled with togarishi. To my knowledge, Kamakura is the only East Bay restaurant that serves this particular soup. The restaurant appeared to be filled with neighborhood regulars; it seemed as if I was the only newcomer in the room, and I was welcomed warmly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kamakurarestaurant.com/\" target=\"_blank\">\u003cstrong>Kamakura\u003c/strong>\u003c/a>\u003cbr>\n2549 Santa Clara Ave., Alameda [\u003ca href=\"http://goo.gl/NUOGyG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 521-9121\u003cbr>\nHours: Mon-Thurs, 11:30am-2pm and 5pm-9pm; Fri, 11:30am-2pm and 5pm-9:30pm; Sun, 5pm-9pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90959,90958,90957","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of the better pho houses in Oakland is \u003cstrong>KangNam\u003c/strong>, which has been rooted in Temescal since long before the neighborhood became oh-so trendy. Aside from a few appetizers and rice plates, it’s all pho, all the time. And all the choices are dandy, but my personal favorite is \u003cstrong>number seven: tai, nam, gan\u003c/strong> (rare steak, well-done flank, and tendon). The broth is particularly nice, slightly redolent of sweet anise and ginger. Service is lightning-fast, making it one of the more compelling choices in the area for a quick lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kangnam-pho-house-oakland\" target=\"_blank\">\u003cstrong>KangNam Pho House\u003c/strong>\u003c/a>\u003cbr>\n4419 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/gwQDjR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-0900\u003cbr>\nHours: Mon-Sat, 10:30am-9:30pm; Sun, 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90964,90966,90967,90965","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And finally, a wonderful Burmese spot in the previously jinxed spaced on Telegraph Avenue between Stuart St. and Oregon St.: \u003cstrong>Rangoon Super Stars\u003c/strong>. The huge menu is spot-on for all manner of traditional Burmese dishes, including a standout tea-leaf salad. The soups are often overlooked here, but shouldn’t be. \u003cstrong>Samosa soup\u003c/strong> is vegan, with handmade samosas, cabbage, falafel, lentils, and red onions, made slightly sour by a touch of tamarind. And \u003cstrong>onoh kawt swe—coconut noodle soup\u003c/strong>—is a thick bisque-style soup with flour noodles, chicken, onion, lemon, and cilantro, with a bit of tamarind and lemon for tart balance.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangoonsuperstars.com/\" target=\"_blank\">\u003cstrong>Rangoon Super Stars\u003c/strong>\u003c/a> [new name: \u003cstrong>Royal Rangoon\u003c/strong>]\u003cbr>\n2826 Telegraph Ave., Berkeley [\u003ca href=\"http://goo.gl/O3FJ8c\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 647-9744\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RangoonSuperStars\" target=\"_blank\">Rangoon Super Stars\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/RangoonSS\" target=\"_blank\">RangoonSS\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>This is, by no means, an exhaustive list of non-ramen options, but it’s a laudable start, should your winter soup habits need some rejuvenating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Please share you favorite East Bay Asian soup spots in the comments.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/90863/bay-area-bites-guide-to-10-favorite-asian-soups-non-ramen-in-the-east-bay","authors":["5575"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807"],"tags":["bayareabites_14003","bayareabites_284","bayareabites_1269","bayareabites_475","bayareabites_11449","bayareabites_335","bayareabites_1611","bayareabites_11157","bayareabites_439","bayareabites_2633","bayareabites_68"],"featImg":"bayareabites_90954","label":"bayareabites"},"bayareabites_89362":{"type":"posts","id":"bayareabites_89362","meta":{"index":"posts_1591205157","site":"bayareabites","id":"89362","score":null,"sort":[1414851214000]},"guestAuthors":[],"slug":"homemade-thai-curry-pastes-are-easy-to-personalize","title":"Homemade Thai Curry Pastes are Easy to Personalize","publishDate":1414851214,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_89371\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/all-three-pastes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/all-three-pastes.jpg\" alt=\"Homemade Thai curry paste in three shades: red, yellow, and green. Photo: Kate Williams\" width=\"1000\" height=\"768\" class=\"size-full wp-image-89371\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Thai curry paste in three shades: red, yellow, and green. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For many years, I was a slave to the power of store-bought Thai curry paste. The convenience was simply too good to pass up. Grab a jar of the Thai Kitchen stuff and dinner was only a quick simmer away. It was only after I amassed a solid collection of Thai cookbooks that I realized how much better curry could be if I started with fresh ingredients.\u003c/p>\n\u003cp>Making Thai curry paste at home isn’t terribly difficult, especially if you use a food processor. There are many Thai cookbook authors who may shudder at the thought of using an electric blade to chop and blend the paste — I’ll let them stick to the mortar and pestle. Yes, I have made curry paste by hand, and yes, it does have a different flavor and texture. Is that improved flavor and texture worth the extra effort? Not unless I’m trying to impress a Thai cook.\u003c/p>\n\u003cp>When using a food processor, the hardest part of making curry paste is finding the ingredients. Some, like dried chiles and whole spices, are easily found at most grocery stores these days. Others, like kaffir limes and fresh turmeric, can be a bit challenging. Berkeley Bowl, Rainbow Grocery, and Asian supermarkets like Ranch 99 are all good sources to obtain these items. In the ingredients list, I’ve included substitutes for some of the harder-to-find items. (The preferred ingredient is listed first.)\u003c/p>\n\u003cp>The most common curry pastes that I used to buy pre-made are categorized by their color: red, yellow, and green. After reading through several Thai cookbooks, it became clear that these three pastes have quite a bit in common. Their main ingredients — cumin, coriander, lemongrass, galangal, garlic, and shallots — are consistent throughout each variety. The items that give the pastes their own character are small in number. Red curry paste is fiery from an abundance of dried red chiles. Yellow gets a colorful, earthy boost from fresh turmeric root. Green is bright and crisp, spiked with fresh green chiles and a sprinkle of mustard seeds. Armed with this knowledge, it is easy to shift between styles of curry and personalize the recipes at home.\u003c/p>\n\u003cp>\u003cstrong>Here’s what you’ll need:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The “trinity” of curry paste spices is made up of whole cumin, coriander, and white peppercorns, which are toasted and ground before using. Additionally, I like to add fennel seeds and curry powder to my yellow curry and mustard seeds to my green curry. \u003c/p>\n\u003cfigure id=\"attachment_89380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/spices.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/spices.jpg\" alt=\"The “trinity” of curry paste spices is made up of whole cumin, coriander, and white peppercorns, which are toasted and ground before using. Additionally, I like to add fennel seeds and curry powder to my yellow curry and mustard seeds to my green curry. Photo: Kate Williams\" width=\"1000\" height=\"747\" class=\"size-full wp-image-89380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The “trinity” of curry paste spices.\u003c/figcaption>\u003c/figure>\n\u003cp>While many curry paste recipes call for a mix of many different dried peppers like long chiles and bird’s eye chiles, I typically stick with what is readily available: dried red Thai chiles or chiles arbol. For my green curry, I use the fresh version while they are still green.\u003c/p>\n\u003cfigure id=\"attachment_89373\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chiles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chiles.jpg\" alt=\"While many curry paste recipes call for a mix of many different dried peppers like long chiles and bird’s eye chiles, I typically stick with what is readily available: dried red Thai chiles or chiles arbol. For my green curry, I use the fresh version while they are still green. Photo: Kate Williams\" width=\"1000\" height=\"636\" class=\"size-full wp-image-89373\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried red Thai chiles and fresh green versions of the chiles.\u003c/figcaption>\u003c/figure>\n\u003cp>Shallots and garlic are the bass note of any curry paste. They are used in abundance — don’t be shy. \u003c/p>\n\u003cfigure id=\"attachment_89372\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/allium.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/allium.jpg\" alt=\"Shallots and garlic are the bass note of any curry paste. They are used in abundance — don’t be shy. Photo: Kate Williams\" width=\"1000\" height=\"660\" class=\"size-full wp-image-89372\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shallots and garlic.\u003c/figcaption>\u003c/figure>\n\u003cp>Cilantro roots are a common curry paste ingredient. The root is challenging to source (I’ve only seen them in my CSA). The next-best ingredient is the chopped cilantro stem. Cilantro stems are bright and fresh while roots are on the earthy side, but they’ll still carry the herb’s signature bite.\u003c/p>\n\u003cfigure id=\"attachment_89374\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cilantro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cilantro.jpg\" alt=\"Cilantro roots are a common curry paste ingredient. The root is challenging to source (I’ve only seen them in my CSA). The next-best ingredient is the chopped cilantro stem. Cilantro stems are bright and fresh while roots are on the earthy side, but they’ll still carry the herb’s signature bite. Photo: Kate Williams\" width=\"1000\" height=\"732\" class=\"size-full wp-image-89374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cilantro with stems.\u003c/figcaption>\u003c/figure>\n\u003cp>Traditional curry pastes use fragrant galangal (far left) as a base ingredient. Galangal can be difficult to find, so ginger (far right) is often substituted. Using ginger instead of galangal will result in a very different curry paste, but it will still make a decent curry. Yellow curry paste gets its color from fresh turmeric (center). The fresh ingredient has brighter, stronger flavor than the dried spice.\u003c/p>\n\u003cfigure id=\"attachment_89378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/rhizome.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/rhizome.jpg\" alt=\"Traditional curry pastes use fragrant galangal (far left) as a base ingredient. Galangal can be difficult to find, so ginger (far right) is often substituted. Using ginger instead of galangal will result in a very different curry paste, but it will still make a decent curry. Yellow curry paste gets its color from fresh turmeric (center). The fresh ingredient has brighter, stronger flavor than the dried spice. Photo: Kate Williams\" width=\"1000\" height=\"638\" class=\"size-full wp-image-89378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Galangal, fresh turmeric and ginger root.\u003c/figcaption>\u003c/figure>\n\u003cp> Lemongrass provides a fragrant note to the curry paste. To prepare it, you’ll need to trim off the top half of the grass (use it to make tea) along with the fibrous stem. Peel away the outer layers to reveal a pliable, soft inner core. Chop this to use in the curry paste.\u003c/p>\n\u003cfigure id=\"attachment_89377\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/lemongrass.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/lemongrass.jpg\" alt=\"Lemongrass provides a fragrant note to the curry paste. To prepare it, you’ll need to trim off the top half of the grass (use it to make tea) along with the fibrous stem. Peel away the outer layers to reveal a pliable, soft inner core. Chop this to use in the curry paste. Photo: Kate Williams\" width=\"1000\" height=\"681\" class=\"size-full wp-image-89377\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemongrass and the pliable, soft inner core.\u003c/figcaption>\u003c/figure>\n\u003cp>Kaffir limes have a distinct floral character that isn’t seen in standard lime varieties. They are also sweeter and less tart than their cousins. Kaffir limes have a mottled exterior and a round shape, similar to a miniature navel orange. If you can’t find kaffir limes, you can substitute chopped fresh kaffir lime leaves or standard lime zest.\u003c/p>\n\u003cfigure id=\"attachment_89376\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/kaffir-lime.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/kaffir-lime.jpg\" alt=\"Kaffir limes have a distinct floral character that isn’t seen in standard lime varieties. They are also sweeter and less tart than their cousins. Kaffir limes have a mottled exterior and a round shape, similar to a miniature navel orange. If you can’t find kaffir limes, you can substitute chopped fresh kaffir lime leaves or standard lime zest. Photo: Kate Williams\" width=\"1000\" height=\"685\" class=\"size-full wp-image-89376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kaffir limes.\u003c/figcaption>\u003c/figure>\n\u003cp>Like fish sauce, shrimp paste has an overpowering aroma upon first whiff. But, like its fermented partner, shrimp paste blends in to the final dish, adding complex umami and vibrant salinity. In the recipe below, I’ve given a range for the shrimp paste. At 2 teaspoons, the shrimp flavor is barely present in the final paste. Add up to another teaspoon for more assertive flavor. Most shrimp pastes come sealed with a wax coating. Be sure to remove it before scooping and measuring the paste.\u003c/p>\n\u003cfigure id=\"attachment_89379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/shrimp-paste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/shrimp-paste.jpg\" alt=\"Like fish sauce, shrimp paste has an overpowering aroma upon first whiff. But, like its fermented partner, shrimp paste blends in to the final dish, adding complex umami and vibrant salinity. In the recipe below, I’ve given a range for the shrimp paste. At 2 teaspoons, the shrimp flavor is barely present in the final paste. Add up to another teaspoon for more assertive flavor. Most shrimp pastes come sealed with a wax coating. Be sure to remove it before scooping and measuring the paste. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp paste.\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve gathered your ingredients, making the curry paste is as simple as 1, 2, 3: Soak and drain the dried chiles, toast and grind the spices, and blend everything together in a food processor. This recipe makes a whole cup of curry paste, which can be frozen for long-term storage.\u003c/p>\n\u003cfigure id=\"attachment_89375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients-pasted-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients-pasted-2.jpg\" alt=\"Homemade Thai red curry paste. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Thai red curry paste.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Thai Curry Paste\u003c/h3>\n\u003cp>\u003cem>Makes about 1 cup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You will need to choose between red, green, or yellow curry paste and add those ingredients to the base.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Red curry:\u003c/strong>\n\u003cli>12 dried red Thai chiles or chiles arbol, seeded, soaked for 15 minutes in warm water, and drained\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Green curry:\u003c/strong>\n\u003cli>1/2 teaspoon yellow mustard seeds\u003c/li>\n\u003cli>12 fresh green Thai chiles, seeded and chopped\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Yellow curry:\u003c/strong>\n\u003cli>6 dried red Thai chiles, seeded, soaked for 15 minutes in warm water, and drained\u003c/li>\n\u003cli>2 teaspoons fennel seeds\u003c/li>\n\u003cli>2 tablespoons curry powder\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh turmeric or 2 teaspoons dried turmeric\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Base:\u003c/strong>\n\u003cli>1 1/2 tablespoons coriander seeds\u003c/li>\n\u003cli>2 teaspoons cumin seeds\u003c/li>\n\u003cli>1 teaspoon white peppercorns\u003c/li>\n\u003cli>10 cloves peeled garlic\u003c/li>\n\u003cli>1/2 cup sliced shallots (about 1 large)\u003c/li>\n\u003cli>2 tablespoons finely chopped cilantro roots or stems\u003c/li>\n\u003cli>2 tablespoons finely chopped galangal or ginger\u003c/li>\n\u003cli>2 tablespoons sliced lemongrass from 7-8 stalks\u003c/li>\n\u003cli>2 teaspoons kaffir lime zest, kaffir lime leaves, or standard lime zest\u003c/li>\n\u003cli>2-3 teaspoons shrimp paste\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>INSTRUCTIONS:\u003c/strong>\n\u003cli>If using dried chiles, place in a small bowl and cover with warm water. Let soak for 15 minutes. Drain well and pat dry.\u003c/li>\n\u003cli>In small skillet over medium heat, toast coriander seeds, cumin seeds, and fennel or mustard seeds, if using, until fragrant, 30 seconds to 1 minute. Remove from skillet and let cool completely. Combine toasted seeds and white peppercorns in a spice grinder and grind to a fine powder.\u003c/li>\n\u003cli>Combine ground seeds, chiles, and remaining ingredients in a food processor. Process until mixture has turned into a relatively smooth paste. Transfer to storage jar, cover top of curry paste with plastic wrap, seal jar, and freeze. Use one to two tablespoons of curry paste for every quart of cooking liquid when making curry. (A mix of coconut milk and chicken broth makes a particularly good base.)\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Making homemade Thai curry paste is simple once you've sourced your ingredients, and it adds great depth to quick weeknight dinners. Kate Williams will show you how to find the right ingredients and then make the most of them.","status":"publish","parent":0,"modified":1481594269,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1259},"headData":{"title":"Homemade Thai Curry Pastes are Easy to Personalize | KQED","description":"Making homemade Thai curry paste is simple once you've sourced your ingredients, and it adds great depth to quick weeknight dinners. Kate Williams will show you how to find the right ingredients and then make the most of them.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Homemade Thai Curry Pastes are Easy to Personalize","datePublished":"2014-11-01T14:13:34.000Z","dateModified":"2016-12-13T01:57:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"89362 http://blogs.kqed.org/bayareabites/?p=89362","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/11/01/homemade-thai-curry-pastes-are-easy-to-personalize/","disqusTitle":"Homemade Thai Curry Pastes are Easy to Personalize","path":"/bayareabites/89362/homemade-thai-curry-pastes-are-easy-to-personalize","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89371\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/all-three-pastes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/all-three-pastes.jpg\" alt=\"Homemade Thai curry paste in three shades: red, yellow, and green. Photo: Kate Williams\" width=\"1000\" height=\"768\" class=\"size-full wp-image-89371\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Thai curry paste in three shades: red, yellow, and green. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For many years, I was a slave to the power of store-bought Thai curry paste. The convenience was simply too good to pass up. Grab a jar of the Thai Kitchen stuff and dinner was only a quick simmer away. It was only after I amassed a solid collection of Thai cookbooks that I realized how much better curry could be if I started with fresh ingredients.\u003c/p>\n\u003cp>Making Thai curry paste at home isn’t terribly difficult, especially if you use a food processor. There are many Thai cookbook authors who may shudder at the thought of using an electric blade to chop and blend the paste — I’ll let them stick to the mortar and pestle. Yes, I have made curry paste by hand, and yes, it does have a different flavor and texture. Is that improved flavor and texture worth the extra effort? Not unless I’m trying to impress a Thai cook.\u003c/p>\n\u003cp>When using a food processor, the hardest part of making curry paste is finding the ingredients. Some, like dried chiles and whole spices, are easily found at most grocery stores these days. Others, like kaffir limes and fresh turmeric, can be a bit challenging. Berkeley Bowl, Rainbow Grocery, and Asian supermarkets like Ranch 99 are all good sources to obtain these items. In the ingredients list, I’ve included substitutes for some of the harder-to-find items. (The preferred ingredient is listed first.)\u003c/p>\n\u003cp>The most common curry pastes that I used to buy pre-made are categorized by their color: red, yellow, and green. After reading through several Thai cookbooks, it became clear that these three pastes have quite a bit in common. Their main ingredients — cumin, coriander, lemongrass, galangal, garlic, and shallots — are consistent throughout each variety. The items that give the pastes their own character are small in number. Red curry paste is fiery from an abundance of dried red chiles. Yellow gets a colorful, earthy boost from fresh turmeric root. Green is bright and crisp, spiked with fresh green chiles and a sprinkle of mustard seeds. Armed with this knowledge, it is easy to shift between styles of curry and personalize the recipes at home.\u003c/p>\n\u003cp>\u003cstrong>Here’s what you’ll need:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The “trinity” of curry paste spices is made up of whole cumin, coriander, and white peppercorns, which are toasted and ground before using. Additionally, I like to add fennel seeds and curry powder to my yellow curry and mustard seeds to my green curry. \u003c/p>\n\u003cfigure id=\"attachment_89380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/spices.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/spices.jpg\" alt=\"The “trinity” of curry paste spices is made up of whole cumin, coriander, and white peppercorns, which are toasted and ground before using. Additionally, I like to add fennel seeds and curry powder to my yellow curry and mustard seeds to my green curry. Photo: Kate Williams\" width=\"1000\" height=\"747\" class=\"size-full wp-image-89380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The “trinity” of curry paste spices.\u003c/figcaption>\u003c/figure>\n\u003cp>While many curry paste recipes call for a mix of many different dried peppers like long chiles and bird’s eye chiles, I typically stick with what is readily available: dried red Thai chiles or chiles arbol. For my green curry, I use the fresh version while they are still green.\u003c/p>\n\u003cfigure id=\"attachment_89373\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chiles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chiles.jpg\" alt=\"While many curry paste recipes call for a mix of many different dried peppers like long chiles and bird’s eye chiles, I typically stick with what is readily available: dried red Thai chiles or chiles arbol. For my green curry, I use the fresh version while they are still green. Photo: Kate Williams\" width=\"1000\" height=\"636\" class=\"size-full wp-image-89373\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried red Thai chiles and fresh green versions of the chiles.\u003c/figcaption>\u003c/figure>\n\u003cp>Shallots and garlic are the bass note of any curry paste. They are used in abundance — don’t be shy. \u003c/p>\n\u003cfigure id=\"attachment_89372\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/allium.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/allium.jpg\" alt=\"Shallots and garlic are the bass note of any curry paste. They are used in abundance — don’t be shy. Photo: Kate Williams\" width=\"1000\" height=\"660\" class=\"size-full wp-image-89372\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shallots and garlic.\u003c/figcaption>\u003c/figure>\n\u003cp>Cilantro roots are a common curry paste ingredient. The root is challenging to source (I’ve only seen them in my CSA). The next-best ingredient is the chopped cilantro stem. Cilantro stems are bright and fresh while roots are on the earthy side, but they’ll still carry the herb’s signature bite.\u003c/p>\n\u003cfigure id=\"attachment_89374\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cilantro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cilantro.jpg\" alt=\"Cilantro roots are a common curry paste ingredient. The root is challenging to source (I’ve only seen them in my CSA). The next-best ingredient is the chopped cilantro stem. Cilantro stems are bright and fresh while roots are on the earthy side, but they’ll still carry the herb’s signature bite. Photo: Kate Williams\" width=\"1000\" height=\"732\" class=\"size-full wp-image-89374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cilantro with stems.\u003c/figcaption>\u003c/figure>\n\u003cp>Traditional curry pastes use fragrant galangal (far left) as a base ingredient. Galangal can be difficult to find, so ginger (far right) is often substituted. Using ginger instead of galangal will result in a very different curry paste, but it will still make a decent curry. Yellow curry paste gets its color from fresh turmeric (center). The fresh ingredient has brighter, stronger flavor than the dried spice.\u003c/p>\n\u003cfigure id=\"attachment_89378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/rhizome.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/rhizome.jpg\" alt=\"Traditional curry pastes use fragrant galangal (far left) as a base ingredient. Galangal can be difficult to find, so ginger (far right) is often substituted. Using ginger instead of galangal will result in a very different curry paste, but it will still make a decent curry. Yellow curry paste gets its color from fresh turmeric (center). The fresh ingredient has brighter, stronger flavor than the dried spice. Photo: Kate Williams\" width=\"1000\" height=\"638\" class=\"size-full wp-image-89378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Galangal, fresh turmeric and ginger root.\u003c/figcaption>\u003c/figure>\n\u003cp> Lemongrass provides a fragrant note to the curry paste. To prepare it, you’ll need to trim off the top half of the grass (use it to make tea) along with the fibrous stem. Peel away the outer layers to reveal a pliable, soft inner core. Chop this to use in the curry paste.\u003c/p>\n\u003cfigure id=\"attachment_89377\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/lemongrass.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/lemongrass.jpg\" alt=\"Lemongrass provides a fragrant note to the curry paste. To prepare it, you’ll need to trim off the top half of the grass (use it to make tea) along with the fibrous stem. Peel away the outer layers to reveal a pliable, soft inner core. Chop this to use in the curry paste. Photo: Kate Williams\" width=\"1000\" height=\"681\" class=\"size-full wp-image-89377\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemongrass and the pliable, soft inner core.\u003c/figcaption>\u003c/figure>\n\u003cp>Kaffir limes have a distinct floral character that isn’t seen in standard lime varieties. They are also sweeter and less tart than their cousins. Kaffir limes have a mottled exterior and a round shape, similar to a miniature navel orange. If you can’t find kaffir limes, you can substitute chopped fresh kaffir lime leaves or standard lime zest.\u003c/p>\n\u003cfigure id=\"attachment_89376\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/kaffir-lime.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/kaffir-lime.jpg\" alt=\"Kaffir limes have a distinct floral character that isn’t seen in standard lime varieties. They are also sweeter and less tart than their cousins. Kaffir limes have a mottled exterior and a round shape, similar to a miniature navel orange. If you can’t find kaffir limes, you can substitute chopped fresh kaffir lime leaves or standard lime zest. Photo: Kate Williams\" width=\"1000\" height=\"685\" class=\"size-full wp-image-89376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kaffir limes.\u003c/figcaption>\u003c/figure>\n\u003cp>Like fish sauce, shrimp paste has an overpowering aroma upon first whiff. But, like its fermented partner, shrimp paste blends in to the final dish, adding complex umami and vibrant salinity. In the recipe below, I’ve given a range for the shrimp paste. At 2 teaspoons, the shrimp flavor is barely present in the final paste. Add up to another teaspoon for more assertive flavor. Most shrimp pastes come sealed with a wax coating. Be sure to remove it before scooping and measuring the paste.\u003c/p>\n\u003cfigure id=\"attachment_89379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/shrimp-paste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/shrimp-paste.jpg\" alt=\"Like fish sauce, shrimp paste has an overpowering aroma upon first whiff. But, like its fermented partner, shrimp paste blends in to the final dish, adding complex umami and vibrant salinity. In the recipe below, I’ve given a range for the shrimp paste. At 2 teaspoons, the shrimp flavor is barely present in the final paste. Add up to another teaspoon for more assertive flavor. Most shrimp pastes come sealed with a wax coating. Be sure to remove it before scooping and measuring the paste. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp paste.\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve gathered your ingredients, making the curry paste is as simple as 1, 2, 3: Soak and drain the dried chiles, toast and grind the spices, and blend everything together in a food processor. This recipe makes a whole cup of curry paste, which can be frozen for long-term storage.\u003c/p>\n\u003cfigure id=\"attachment_89375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients-pasted-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients-pasted-2.jpg\" alt=\"Homemade Thai red curry paste. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Thai red curry paste.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Thai Curry Paste\u003c/h3>\n\u003cp>\u003cem>Makes about 1 cup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You will need to choose between red, green, or yellow curry paste and add those ingredients to the base.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Red curry:\u003c/strong>\n\u003cli>12 dried red Thai chiles or chiles arbol, seeded, soaked for 15 minutes in warm water, and drained\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Green curry:\u003c/strong>\n\u003cli>1/2 teaspoon yellow mustard seeds\u003c/li>\n\u003cli>12 fresh green Thai chiles, seeded and chopped\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Yellow curry:\u003c/strong>\n\u003cli>6 dried red Thai chiles, seeded, soaked for 15 minutes in warm water, and drained\u003c/li>\n\u003cli>2 teaspoons fennel seeds\u003c/li>\n\u003cli>2 tablespoons curry powder\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh turmeric or 2 teaspoons dried turmeric\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Base:\u003c/strong>\n\u003cli>1 1/2 tablespoons coriander seeds\u003c/li>\n\u003cli>2 teaspoons cumin seeds\u003c/li>\n\u003cli>1 teaspoon white peppercorns\u003c/li>\n\u003cli>10 cloves peeled garlic\u003c/li>\n\u003cli>1/2 cup sliced shallots (about 1 large)\u003c/li>\n\u003cli>2 tablespoons finely chopped cilantro roots or stems\u003c/li>\n\u003cli>2 tablespoons finely chopped galangal or ginger\u003c/li>\n\u003cli>2 tablespoons sliced lemongrass from 7-8 stalks\u003c/li>\n\u003cli>2 teaspoons kaffir lime zest, kaffir lime leaves, or standard lime zest\u003c/li>\n\u003cli>2-3 teaspoons shrimp paste\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>INSTRUCTIONS:\u003c/strong>\n\u003cli>If using dried chiles, place in a small bowl and cover with warm water. Let soak for 15 minutes. Drain well and pat dry.\u003c/li>\n\u003cli>In small skillet over medium heat, toast coriander seeds, cumin seeds, and fennel or mustard seeds, if using, until fragrant, 30 seconds to 1 minute. Remove from skillet and let cool completely. Combine toasted seeds and white peppercorns in a spice grinder and grind to a fine powder.\u003c/li>\n\u003cli>Combine ground seeds, chiles, and remaining ingredients in a food processor. Process until mixture has turned into a relatively smooth paste. Transfer to storage jar, cover top of curry paste with plastic wrap, seal jar, and freeze. Use one to two tablespoons of curry paste for every quart of cooking liquid when making curry. (A mix of coconut milk and chicken broth makes a particularly good base.)\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/89362/homemade-thai-curry-pastes-are-easy-to-personalize","authors":["5485"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_2695","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_987","bayareabites_11449","bayareabites_2633","bayareabites_13906"],"featImg":"bayareabites_89371","label":"bayareabites"},"bayareabites_81166":{"type":"posts","id":"bayareabites_81166","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81166","score":null,"sort":[1399384393000]},"guestAuthors":[],"slug":"kin-khao-pim-techamuanvivits-fun-authentic-thai-restaurant-shows-promise","title":"Kin Khao: Pim Techamuanvivit's fun, authentic Thai restaurant shows promise","publishDate":1399384393,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81291\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rabbit-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rabbit-3.jpg\" alt=\"Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to Thai food, I’m pretty picky—or at least I have been for the last eight years or so. Back in 2005, I moved to Portland, Oregon to go to college. It was there that I discovered a chicken shack tucked away on a quiet stretch of SE Division Street. Perhaps \u003cem>chicken\u003c/em> is a misnomer; this tiny building was selling Thai-style grill-roasted game hens stuffed full of ginger and lemongrass alongside sticky rice and optional papaya salad. My friends and I would make our way over there in the late afternoons, carrying stacks of take-out containers filled to the brim with the golden poultry across the street to devour with our hands while sitting on the hood of the car.\u003c/p>\n\u003cp>Over the next few years, this humble outpost grew, taking over the house next door in order to prepare and serve myriad authentic Thai dishes, painstakingly recreated from his trips abroad by Andy Ricker. These days, Ricker’s restaurant, \u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok\u003c/a>, and its subsequent siblings in Portland and New York, has changed the way many of us perceive Thai food. His cuisine is often mercilessly funky, spicy, and sweet; it demands that eaters embrace the unfamiliar and learn to adapt our perception of taste.\u003c/p>\n\u003cfigure id=\"attachment_81350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\" alt=\"Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\" width=\"1000\" height=\"582\" class=\"size-full wp-image-81350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Given my history with this style of Thai food, I was undoubtedly excited to visit Kin Khao, the 2-month old brainchild of local \u003ca href=\"http://chezpim.com/\">blogger\u003c/a> and \u003ca href=\"http://shop.chezpim.com/\">jam-maker\u003c/a> \u003ca href=\"https://twitter.com/chezpim\">Pim Techamuanvivit\u003c/a> and former Manresa sous chef Michael Gaines. The restaurant, like Ricker’s, is an attempt to revamp our exposure to Thai dining; Techamuanvivit is, she explains on her website, “on a mission to liberate her beloved Thai cuisine from the tyranny of peanut sauce.” I think we should all get behind that plan.\u003c/p>\n\u003cp>Kin Khao is hidden in the \u003ca href=\"http://www.parc55hotel.com/\">Parc 55 Hotel\u003c/a> in Union Square. It is an odd place for a restaurant that seems geared toward a young, foodcentric crowd, but no matter—it’s super close to BART. Plus, once you’re inside the small, friendly dining room, it’s easy to forget that the building is surrounded by tourists.\u003c/p>\n\u003cfigure id=\"attachment_81294\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\" alt=\"The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-81294\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do once you’re in is to order a cocktail. Yes, Thai food often goes best with a cold beer. Yes, you will probably want one with your meal. But it’d be a shame to jump right to a lager when they’re serving a bevy of boozy libations created by the \u003ca href=\"http://www.bonvivants.com/\">Bon Vivants\u003c/a>. My pick was the Tom Yum (not the soup with the shrimp, the menu implores), a potent mix of gin and vermouth, accented with galangal, lemongrass, and floral kaffir lime ($12). Techamuanvivit says it’s the most popular drink in at the bar, and I can see why—aromatically complex yet easy-to-drink, it’s a perfect mix of the innovative and familiar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like most Thai menus in the city, Kin Khao’s menu is divided into small categories: appetizers, meat and fish dishes, a few curries and vegetables, and a short list of noodle and rice platters. But while the typical Thai menu is expansive and pages in length, Kin Khao’s is succinct and completely pad thai-less. Instead there are totally scratch-made curries, tamarind and fish sauce wings, and vegetables topped with a funky sauce of cured pork and dried shrimp.\u003c/p>\n\u003cp>I’m happy to order from such a small and exciting menu, but given its brevity, the dishes should be solid. They aren’t quite there yet.\u003c/p>\n\u003cfigure id=\"attachment_81295\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\" width=\"1000\" height=\"664\" class=\"size-full wp-image-81295\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Those chicken wings? As their name implies, they are indeed “pretty hot,” battered, deep fried, and slicked with a spicy and sour glaze, flush with the unmistakable sheen of Sriracha. The wings are served whole, wing tips and all. It makes for an attractive presentation, but a challenge when it comes to the actual \u003cem>eating\u003c/em> part. I simply could not find a way to get through a wing without popping a joint and splattering sauce across the table. Still, the wings themselves are generously meaty and finger-licking good. Don’t be afraid of them; just be sure to ask for extra napkins.\u003c/p>\n\u003cp>You will likely need to ask for extra napkins and anything else more than once, as the service is as hit-or-miss as the food. Techamuanvivit will likely pop by your table as a friendly gesture; it’s nice, but I wish the servers were as friendly and helpful as she.\u003c/p>\n\u003cp>Less successful than the wings was the kanah pad XO sauce—sautéed Chinese broccoli with that aforementioned shrimp and pork sauce. The sauce itself is appropriately potent, and the greens earthy, slightly bitter, and refreshing (especially after those wings), but the resulting dish lacks cohesion and brightness. A generous squeeze of lime or sprinkle of rice vinegar would work wonders.\u003c/p>\n\u003cfigure id=\"attachment_81293\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\" alt=\"The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\" width=\"1000\" height=\"662\" class=\"size-full wp-image-81293\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The rabbit curry’s rich curry is a success in its subtlety. Quietly redolent of coconut, chiles, and lemongrass, it is a fine backdrop to gently braised rabbit and Thai eggplant. The leg meat served on the bone is tender, but the saddle verges on dry. Far more memorable are the rabbit meatballs, succulent and softly pink in the middle, with a mysterious sweetness that begs for another bite. I could only find a couple small pieces of eggplant buried beneath the rabbit; a few more bites of the vegetable would have been welcome.\u003c/p>\n\u003cp>Clearly Kin Khao still needs some time to come into its own. But Techamuanvivit has the right vision for the restaurant, and I’d be happy to keep on stopping by until it captures my excitement just like the fledgling chicken shack in Portland.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/CFbJ9R\">Map\u003c/a>\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 8362-7456\u003cbr>\nHours: Mon-Sun 5:30pm-11pm (dinner), 11pm-1am (late night menu)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\">@KinKhao\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Kin Khao, the new Thai restaurant from blogger and award-winning jam-making Pim Techamuanvivit, opened to much excitement this winter. Can this funky, pad Thai- and peanut sauce-less joint live up to the hype? Kate Williams takes a look.\r\n","status":"publish","parent":0,"modified":1399562072,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1101},"headData":{"title":"Kin Khao: Pim Techamuanvivit's fun, authentic Thai restaurant shows promise | KQED","description":"Kin Khao, the new Thai restaurant from blogger and award-winning jam-making Pim Techamuanvivit, opened to much excitement this winter. Can this funky, pad Thai- and peanut sauce-less joint live up to the hype? Kate Williams takes a look.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Kin Khao: Pim Techamuanvivit's fun, authentic Thai restaurant shows promise","datePublished":"2014-05-06T13:53:13.000Z","dateModified":"2014-05-08T15:14:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"81166 http://blogs.kqed.org/bayareabites/?p=81166","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/06/kin-khao-pim-techamuanvivits-fun-authentic-thai-restaurant-shows-promise/","disqusTitle":"Kin Khao: Pim Techamuanvivit's fun, authentic Thai restaurant shows promise","path":"/bayareabites/81166/kin-khao-pim-techamuanvivits-fun-authentic-thai-restaurant-shows-promise","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81291\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rabbit-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rabbit-3.jpg\" alt=\"Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to Thai food, I’m pretty picky—or at least I have been for the last eight years or so. Back in 2005, I moved to Portland, Oregon to go to college. It was there that I discovered a chicken shack tucked away on a quiet stretch of SE Division Street. Perhaps \u003cem>chicken\u003c/em> is a misnomer; this tiny building was selling Thai-style grill-roasted game hens stuffed full of ginger and lemongrass alongside sticky rice and optional papaya salad. My friends and I would make our way over there in the late afternoons, carrying stacks of take-out containers filled to the brim with the golden poultry across the street to devour with our hands while sitting on the hood of the car.\u003c/p>\n\u003cp>Over the next few years, this humble outpost grew, taking over the house next door in order to prepare and serve myriad authentic Thai dishes, painstakingly recreated from his trips abroad by Andy Ricker. These days, Ricker’s restaurant, \u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok\u003c/a>, and its subsequent siblings in Portland and New York, has changed the way many of us perceive Thai food. His cuisine is often mercilessly funky, spicy, and sweet; it demands that eaters embrace the unfamiliar and learn to adapt our perception of taste.\u003c/p>\n\u003cfigure id=\"attachment_81350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\" alt=\"Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\" width=\"1000\" height=\"582\" class=\"size-full wp-image-81350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Given my history with this style of Thai food, I was undoubtedly excited to visit Kin Khao, the 2-month old brainchild of local \u003ca href=\"http://chezpim.com/\">blogger\u003c/a> and \u003ca href=\"http://shop.chezpim.com/\">jam-maker\u003c/a> \u003ca href=\"https://twitter.com/chezpim\">Pim Techamuanvivit\u003c/a> and former Manresa sous chef Michael Gaines. The restaurant, like Ricker’s, is an attempt to revamp our exposure to Thai dining; Techamuanvivit is, she explains on her website, “on a mission to liberate her beloved Thai cuisine from the tyranny of peanut sauce.” I think we should all get behind that plan.\u003c/p>\n\u003cp>Kin Khao is hidden in the \u003ca href=\"http://www.parc55hotel.com/\">Parc 55 Hotel\u003c/a> in Union Square. It is an odd place for a restaurant that seems geared toward a young, foodcentric crowd, but no matter—it’s super close to BART. Plus, once you’re inside the small, friendly dining room, it’s easy to forget that the building is surrounded by tourists.\u003c/p>\n\u003cfigure id=\"attachment_81294\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\" alt=\"The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-81294\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do once you’re in is to order a cocktail. Yes, Thai food often goes best with a cold beer. Yes, you will probably want one with your meal. But it’d be a shame to jump right to a lager when they’re serving a bevy of boozy libations created by the \u003ca href=\"http://www.bonvivants.com/\">Bon Vivants\u003c/a>. My pick was the Tom Yum (not the soup with the shrimp, the menu implores), a potent mix of gin and vermouth, accented with galangal, lemongrass, and floral kaffir lime ($12). Techamuanvivit says it’s the most popular drink in at the bar, and I can see why—aromatically complex yet easy-to-drink, it’s a perfect mix of the innovative and familiar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like most Thai menus in the city, Kin Khao’s menu is divided into small categories: appetizers, meat and fish dishes, a few curries and vegetables, and a short list of noodle and rice platters. But while the typical Thai menu is expansive and pages in length, Kin Khao’s is succinct and completely pad thai-less. Instead there are totally scratch-made curries, tamarind and fish sauce wings, and vegetables topped with a funky sauce of cured pork and dried shrimp.\u003c/p>\n\u003cp>I’m happy to order from such a small and exciting menu, but given its brevity, the dishes should be solid. They aren’t quite there yet.\u003c/p>\n\u003cfigure id=\"attachment_81295\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\" width=\"1000\" height=\"664\" class=\"size-full wp-image-81295\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Those chicken wings? As their name implies, they are indeed “pretty hot,” battered, deep fried, and slicked with a spicy and sour glaze, flush with the unmistakable sheen of Sriracha. The wings are served whole, wing tips and all. It makes for an attractive presentation, but a challenge when it comes to the actual \u003cem>eating\u003c/em> part. I simply could not find a way to get through a wing without popping a joint and splattering sauce across the table. Still, the wings themselves are generously meaty and finger-licking good. Don’t be afraid of them; just be sure to ask for extra napkins.\u003c/p>\n\u003cp>You will likely need to ask for extra napkins and anything else more than once, as the service is as hit-or-miss as the food. Techamuanvivit will likely pop by your table as a friendly gesture; it’s nice, but I wish the servers were as friendly and helpful as she.\u003c/p>\n\u003cp>Less successful than the wings was the kanah pad XO sauce—sautéed Chinese broccoli with that aforementioned shrimp and pork sauce. The sauce itself is appropriately potent, and the greens earthy, slightly bitter, and refreshing (especially after those wings), but the resulting dish lacks cohesion and brightness. A generous squeeze of lime or sprinkle of rice vinegar would work wonders.\u003c/p>\n\u003cfigure id=\"attachment_81293\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\" alt=\"The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\" width=\"1000\" height=\"662\" class=\"size-full wp-image-81293\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The rabbit curry’s rich curry is a success in its subtlety. Quietly redolent of coconut, chiles, and lemongrass, it is a fine backdrop to gently braised rabbit and Thai eggplant. The leg meat served on the bone is tender, but the saddle verges on dry. Far more memorable are the rabbit meatballs, succulent and softly pink in the middle, with a mysterious sweetness that begs for another bite. I could only find a couple small pieces of eggplant buried beneath the rabbit; a few more bites of the vegetable would have been welcome.\u003c/p>\n\u003cp>Clearly Kin Khao still needs some time to come into its own. But Techamuanvivit has the right vision for the restaurant, and I’d be happy to keep on stopping by until it captures my excitement just like the fledgling chicken shack in Portland.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/CFbJ9R\">Map\u003c/a>\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 8362-7456\u003cbr>\nHours: Mon-Sun 5:30pm-11pm (dinner), 11pm-1am (late night menu)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\">@KinKhao\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81166/kin-khao-pim-techamuanvivits-fun-authentic-thai-restaurant-shows-promise","authors":["5485"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_587","bayareabites_13312","bayareabites_3997","bayareabites_13311","bayareabites_3743","bayareabites_2633","bayareabites_1190"],"featImg":"bayareabites_81296","label":"bayareabites"},"bayareabites_79446":{"type":"posts","id":"bayareabites_79446","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79446","score":null,"sort":[1398276406000]},"guestAuthors":[],"slug":"5-bites-enticing-lao-cuisine-in-the-east-bay","title":"5 Bites: Enticing Lao Cuisine in the East Bay","publishDate":1398276406,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_80524\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/suekitchen04.jpg\">\u003cimg class=\"size-full wp-image-80524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/suekitchen04.jpg\" alt=\"Kao soy (spicy pork noodle soup)\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kao soy (spicy pork noodle soup) from Sue's Kitchen in El Sobrante.\u003c/figcaption>\u003c/figure>\n\u003cp>East Oakland's \u003ca href=\"http://en.wikipedia.org/wiki/Laos\" target=\"_blank\" rel=\"noopener\">Lao\u003c/a> cuisine is a popular topic at Bay Area Bites, as we've featured coverage from \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/27/lao-food-in-east-oakland/\" target=\"_blank\" rel=\"noopener\">Andrew Simmons\u003c/a> in a previous post that included reviews of local favorites \u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\" rel=\"noopener\">Champa Garden\u003c/a>, \u003ca href=\"http://www.vientianecafe.com/\" target=\"_blank\" rel=\"noopener\">Vientian Cafe\u003c/a> and Green Papaya Deli (now closed.) \u003ca href=\"http://blogs.kqed.org/checkplease/2013/04/24/souk-savanh-restaurant-info/\" target=\"_blank\" rel=\"noopener\">Souk Savanh\u003c/a>'s been highlighted on \u003ca href=\"http://blogs.kqed.org/checkplease/\" target=\"_blank\" rel=\"noopener\">Check, Please!\u003c/a>, and fellow BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/rachael-myrow/\" target=\"_blank\" rel=\"noopener\">Rachel Myrow\u003c/a> wrote an excellent article on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/24/a-taste-of-laos-in-east-oakland/\" target=\"_blank\" rel=\"noopener\">Lao refugee community that settled in East Oakland\u003c/a> over 20 years ago. This roundup focuses on other fine Lao restaurants located throughout Oakland, San Pablo, El Sobrante and Albany; let us know your favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80521,80522,80530,80525,80526,80527,80528\"]\u003c/p>\n\u003cp>While El Sobrante might not be the first destination that comes to mind for Lao food, it's worth making the trip to visit Sue's Kitchen. Hidden away in a tiny strip mall on a hill, this restaurant has a short but dazzling menu of Lao and Thai dishes. One fantastic appetizer is their \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nam_khao\" target=\"_blank\" rel=\"noopener\">nam kao\u003c/a>,\u003c/em> a large platter of crispy rice salad that's stir-fried with \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Som_moo\" target=\"_blank\" rel=\"noopener\">som moo\u003c/a>\u003c/em>, or sour fermented pork sausage. Wrap the rice in lettuce with fresh herbs, but be careful to leave some room for your entree as these tasty bundles could be a whole meal all by themselves. \u003cem>Kao piak\u003c/em>, a big bowl of chicken soup brimming with homemade rice/tapioca noodles and fried garlic is perfect if you're nursing a cold or in the mood for Southeast Asian comfort food. Unless you're starving, get the medium size; it's a generous portion large enough for two. Another standard Lao noodle soup is \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Khao_soi\" target=\"_blank\" rel=\"noopener\">kao soy\u003c/a>\u003c/em>;\u003cem> \u003c/em>wide,\u003cem> \u003c/em>flat rice noodles swim in a chicken broth topped with spicy minced pork and meatballs. Be sure to see what's on their list of specials as well. The green seafood curry is wonderfully prepared -- and not too cloyingly sweet -- with fresh shrimp, salmon, eggplant, asparagus and a side of jasmine rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/sues-kitchen-el-sobrante\" target=\"_blank\" rel=\"noopener\">Sue’s Kitchen\u003c/a>\u003c/strong>\u003cbr>\n448 Valley View Rd. [\u003ca href=\"https://goo.gl/maps/fRDEf\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nEl Sobrante, CA 94803\u003cbr>\nPh: (510) 222-2312\u003cbr>\nHours: Tue-Sat 11am-3pm, 5-9pm; Closed Sun-Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuesKitchenElSobrante\" target=\"_blank\" rel=\"noopener\">Sue's Kitchen\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80624,80625,80626,80627,80629,80628,80630\"]\u003c/p>\n\u003cp>Spiciness is the prevalent taste at Rose Garden Restaurant, located at another nondescript strip mall in nearby San Pablo. Many of the Lao dishes -- listed under a special section of their menu -- are prepared at least medium spicy if you don't specify otherwise, so get ready to fan the sweat off your brow during dinner (and order a basket of sticky rice to help cool your palate.) A ground meat salad, like \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Larb\" target=\"_blank\" rel=\"noopener\">larb kai\u003c/a>\u003c/em> made with chicken, is a staple of Lao cuisine. It's got plenty of heat, so take some sips of ice water before moving onto \u003cem>neau nam tok\u003c/em>, or the grilled steak salad served with a fiery chili dressing. The juicy slices of \u003ca href=\"http://en.wikipedia.org/wiki/Lao_sausage\" target=\"_blank\" rel=\"noopener\">xay kok\u003c/a>, or Lao pork sausage, is bursting with a variety of flavors from lemongrass to shallots. To cap off your fiery meal, try the catfish stew that's thick with Thai eggplant and chilies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sendnoy.wix.com/rosegarden\" target=\"_blank\" rel=\"noopener\">Rose Garden Thai Cuisine\u003c/a>\u003c/strong>\u003cbr>\n1811 23rd St. [\u003ca href=\"https://goo.gl/maps/1r2g5\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA\u003cbr>\nPh: (510) 215-6352\u003cbr>\nHours: Mon-Sat from 11am-8pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80781,80782,80780,80783,80784,80785,80786,80787,80788\"]\u003c/p>\n\u003cp>Just south of Rose Garden Restaurant on the bustling 23rd Street corridor of Mexican taquerias and businesses is another outstanding Lao eatery named after \u003ca href=\"http://en.wikipedia.org/wiki/Pha_That_Luang\" target=\"_blank\" rel=\"noopener\">a prominent temple\u003c/a> in Vientiane, the capital city of Laos. Formerly a grocery store, That Luang Kitchen's menu proudly announces that the demand for their popular papaya salad and other prepared food allowed them to gradually transform their space into a restaurant. You'll often find quail dishes on Lao menus, and they offer up a crispy fried quail appetizer with sweet and sour sauce. Their platter of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Som_moo\" target=\"_blank\" rel=\"noopener\">nam\u003c/a>\u003c/em> is a mild, gelatinous pork sausage, often included in other dishes (like the aforementioned crispy rice salad from Sue's Kitchen). Be sure to try their red curry with your choice of chicken or fish and Thai eggplant, bamboo shoots, basil and coconut milk. It's light and fragrant, reminiscent of fresh curries you'd find sold by street vendors in Thailand or Laos; soak it up with bites of sticky rice. Another scrumptious entree is the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Amok_(dish)\" target=\"_blank\" rel=\"noopener\">mok pla\u003c/a>\u003c/em>, catfish steamed in a banana leaf with dill, fish sauce, lime leaves, coconut cream and a side of chili sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/that-luang-kitchen-lao-cuisine-san-pablo\" target=\"_blank\" rel=\"noopener\">\u003cstrong>That Luang Kitchen Lao Cuisine\u003c/strong>\u003c/a>\u003cbr>\n1614 23rd St. [\u003ca href=\"https://goo.gl/maps/HwYAs\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA 94806\u003cbr>\nPh: (510) 232-6265\u003cbr>\nHours: Tue-Sun 11am-7pm, closed Mondays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80261,80262,80263,80264,80265,80266,80267\"]\u003c/p>\n\u003cp>Located on a busy stretch of International Boulevard bordering Fruitvale, Sticky Rice Cafe serves up delicious Lao, Thai and \u003ca href=\"http://en.wikipedia.org/wiki/Isan\" target=\"_blank\" rel=\"noopener\">Esarn\u003c/a> cuisine in its cozy, bungalow-like restaurant. You'll find plenty of classic items on their menu: succulent pork Lao sausage with a sweet \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nam_chim\" target=\"_blank\" rel=\"noopener\">nam chim kai\u003c/a>\u003c/em> dipping sauce; \u003cem>larb ped\u003c/em>, a chopped duck breast salad with kaffir leaves and other fresh herbs, chilies and ground rice; and hangover \u003ca href=\"http://en.wikipedia.org/wiki/Shahe_fen\" target=\"_blank\" rel=\"noopener\">ho fun\u003c/a> noodles sautéed with shrimp, basil, bok choy, an assortment of other vegetables and chili paste -- a humorous sidekick to the popular Southeast Asian entree \u003ca href=\"http://en.wikipedia.org/wiki/Drunken_noodles\" target=\"_blank\" rel=\"noopener\">drunken noodles\u003c/a>. And of course they offer their namesake dish, a mini bamboo basket of \u003ca href=\"http://en.wikipedia.org/wiki/Sticky_rice\" target=\"_blank\" rel=\"noopener\">sticky rice\u003c/a>. As an added bonus, a complimentary bowl of vegetable soup and \u003ca href=\"http://en.wikipedia.org/wiki/Thai_tea\" target=\"_blank\" rel=\"noopener\">Thai iced tea\u003c/a> sans condensed milk is included with your meal. They'll make any dish as spicy as you like upon request, and there's extra condiments on the table if you want to turn up the heat with pickled chilies, peppers or \u003ca href=\"http://en.wikipedia.org/wiki/Sriracha_sauce\" target=\"_blank\" rel=\"noopener\">Sriracha sauce\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sticky-rice-cafe-oakland\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sticky Rice Cafe\u003c/strong>\u003c/a>\u003cbr>\n2810 International Blvd. [\u003ca href=\"https://goo.gl/maps/TdGrM\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh:(510) 536-4605\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80328,80329,80330,80331,80332,80334,80335\"]\u003c/p>\n\u003cp>Take a stroll down Solano Avenue and you'll find a wealth of fine establishments to choose from, including the intimate quarters of Lao Thai Kitchen. While it no longer seems to serve soul food -- previous reviews have noted barbecued ribs, black-eyed peas and other Southern favorites on the menu -- it now focuses on a wide array of Thai and Lao dishes. Two fried appetizers that you dip into \u003cem>nam chim kai\u003c/em> are \u003cem>sien savahn\u003c/em>, a deep-fried beef jerky flecked with sesame seeds and \u003cem>muk tod\u003c/em>, or fried calamari. Follow that up with a Lao-style shredded green papaya salad tossed with green beans, julienned carrots, slices of \u003ca href=\"http://en.wikipedia.org/wiki/Lao_eggplant\" target=\"_blank\" rel=\"noopener\">raw green Lao eggplant\u003c/a>, garlic, tomatoes, lemon dressing and a pungent homemade fish sauce. \u003cem>Talay yao\u003c/em> is a hearty sautéed entree featuring shrimp, scallops, jalapeños and eggplant in a rich gravy flavored with garam masala curry. And one outstanding item from the chef's specials are grilled eggplants stuffed with a mix of ground chicken, shrimp, mushrooms and peppers, then topped with a tangy tamarind sauce.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.themenupage.com/laothai/\" target=\"_blank\" rel=\"noopener\">Lao-Thai Kitchen\u003c/a>\u003cbr>\n\u003c/strong>1406 Solano Ave. [\u003ca href=\"https://goo.gl/maps/SbFY3\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 559-3276\u003cbr>\nHours: Mon-Fri 11am-3pm, 5-9:30pm; Sat-Sun 5-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n","blocks":[],"excerpt":"A popular topic at Bay Area Bites, East Oakland's Lao cuisine has been featured in previous coverage. This roundup focuses on other fine Lao restaurants located throughout Oakland, San Pablo, El Sobrante and Albany.","status":"publish","parent":0,"modified":1550612015,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1252},"headData":{"title":"5 Bites: Enticing Lao Cuisine in the East Bay | KQED","description":"A popular topic at Bay Area Bites, East Oakland's Lao cuisine has been featured in previous coverage. This roundup focuses on other fine Lao restaurants located throughout Oakland, San Pablo, El Sobrante and Albany.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Bites: Enticing Lao Cuisine in the East Bay","datePublished":"2014-04-23T18:06:46.000Z","dateModified":"2019-02-19T21:33:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79446 http://blogs.kqed.org/bayareabites/?p=79446","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/23/5-bites-enticing-lao-cuisine-in-the-east-bay/","disqusTitle":"5 Bites: Enticing Lao Cuisine in the East Bay","path":"/bayareabites/79446/5-bites-enticing-lao-cuisine-in-the-east-bay","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80524\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/suekitchen04.jpg\">\u003cimg class=\"size-full wp-image-80524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/suekitchen04.jpg\" alt=\"Kao soy (spicy pork noodle soup)\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kao soy (spicy pork noodle soup) from Sue's Kitchen in El Sobrante.\u003c/figcaption>\u003c/figure>\n\u003cp>East Oakland's \u003ca href=\"http://en.wikipedia.org/wiki/Laos\" target=\"_blank\" rel=\"noopener\">Lao\u003c/a> cuisine is a popular topic at Bay Area Bites, as we've featured coverage from \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/27/lao-food-in-east-oakland/\" target=\"_blank\" rel=\"noopener\">Andrew Simmons\u003c/a> in a previous post that included reviews of local favorites \u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\" rel=\"noopener\">Champa Garden\u003c/a>, \u003ca href=\"http://www.vientianecafe.com/\" target=\"_blank\" rel=\"noopener\">Vientian Cafe\u003c/a> and Green Papaya Deli (now closed.) \u003ca href=\"http://blogs.kqed.org/checkplease/2013/04/24/souk-savanh-restaurant-info/\" target=\"_blank\" rel=\"noopener\">Souk Savanh\u003c/a>'s been highlighted on \u003ca href=\"http://blogs.kqed.org/checkplease/\" target=\"_blank\" rel=\"noopener\">Check, Please!\u003c/a>, and fellow BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/rachael-myrow/\" target=\"_blank\" rel=\"noopener\">Rachel Myrow\u003c/a> wrote an excellent article on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/24/a-taste-of-laos-in-east-oakland/\" target=\"_blank\" rel=\"noopener\">Lao refugee community that settled in East Oakland\u003c/a> over 20 years ago. This roundup focuses on other fine Lao restaurants located throughout Oakland, San Pablo, El Sobrante and Albany; let us know your favorites in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","ids":"80521,80522,80530,80525,80526,80527,80528","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While El Sobrante might not be the first destination that comes to mind for Lao food, it's worth making the trip to visit Sue's Kitchen. Hidden away in a tiny strip mall on a hill, this restaurant has a short but dazzling menu of Lao and Thai dishes. One fantastic appetizer is their \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nam_khao\" target=\"_blank\" rel=\"noopener\">nam kao\u003c/a>,\u003c/em> a large platter of crispy rice salad that's stir-fried with \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Som_moo\" target=\"_blank\" rel=\"noopener\">som moo\u003c/a>\u003c/em>, or sour fermented pork sausage. Wrap the rice in lettuce with fresh herbs, but be careful to leave some room for your entree as these tasty bundles could be a whole meal all by themselves. \u003cem>Kao piak\u003c/em>, a big bowl of chicken soup brimming with homemade rice/tapioca noodles and fried garlic is perfect if you're nursing a cold or in the mood for Southeast Asian comfort food. Unless you're starving, get the medium size; it's a generous portion large enough for two. Another standard Lao noodle soup is \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Khao_soi\" target=\"_blank\" rel=\"noopener\">kao soy\u003c/a>\u003c/em>;\u003cem> \u003c/em>wide,\u003cem> \u003c/em>flat rice noodles swim in a chicken broth topped with spicy minced pork and meatballs. Be sure to see what's on their list of specials as well. The green seafood curry is wonderfully prepared -- and not too cloyingly sweet -- with fresh shrimp, salmon, eggplant, asparagus and a side of jasmine rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/sues-kitchen-el-sobrante\" target=\"_blank\" rel=\"noopener\">Sue’s Kitchen\u003c/a>\u003c/strong>\u003cbr>\n448 Valley View Rd. [\u003ca href=\"https://goo.gl/maps/fRDEf\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nEl Sobrante, CA 94803\u003cbr>\nPh: (510) 222-2312\u003cbr>\nHours: Tue-Sat 11am-3pm, 5-9pm; Closed Sun-Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuesKitchenElSobrante\" target=\"_blank\" rel=\"noopener\">Sue's Kitchen\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","ids":"80624,80625,80626,80627,80629,80628,80630","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spiciness is the prevalent taste at Rose Garden Restaurant, located at another nondescript strip mall in nearby San Pablo. Many of the Lao dishes -- listed under a special section of their menu -- are prepared at least medium spicy if you don't specify otherwise, so get ready to fan the sweat off your brow during dinner (and order a basket of sticky rice to help cool your palate.) A ground meat salad, like \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Larb\" target=\"_blank\" rel=\"noopener\">larb kai\u003c/a>\u003c/em> made with chicken, is a staple of Lao cuisine. It's got plenty of heat, so take some sips of ice water before moving onto \u003cem>neau nam tok\u003c/em>, or the grilled steak salad served with a fiery chili dressing. The juicy slices of \u003ca href=\"http://en.wikipedia.org/wiki/Lao_sausage\" target=\"_blank\" rel=\"noopener\">xay kok\u003c/a>, or Lao pork sausage, is bursting with a variety of flavors from lemongrass to shallots. To cap off your fiery meal, try the catfish stew that's thick with Thai eggplant and chilies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sendnoy.wix.com/rosegarden\" target=\"_blank\" rel=\"noopener\">Rose Garden Thai Cuisine\u003c/a>\u003c/strong>\u003cbr>\n1811 23rd St. [\u003ca href=\"https://goo.gl/maps/1r2g5\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA\u003cbr>\nPh: (510) 215-6352\u003cbr>\nHours: Mon-Sat from 11am-8pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","ids":"80781,80782,80780,80783,80784,80785,80786,80787,80788","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just south of Rose Garden Restaurant on the bustling 23rd Street corridor of Mexican taquerias and businesses is another outstanding Lao eatery named after \u003ca href=\"http://en.wikipedia.org/wiki/Pha_That_Luang\" target=\"_blank\" rel=\"noopener\">a prominent temple\u003c/a> in Vientiane, the capital city of Laos. Formerly a grocery store, That Luang Kitchen's menu proudly announces that the demand for their popular papaya salad and other prepared food allowed them to gradually transform their space into a restaurant. You'll often find quail dishes on Lao menus, and they offer up a crispy fried quail appetizer with sweet and sour sauce. Their platter of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Som_moo\" target=\"_blank\" rel=\"noopener\">nam\u003c/a>\u003c/em> is a mild, gelatinous pork sausage, often included in other dishes (like the aforementioned crispy rice salad from Sue's Kitchen). Be sure to try their red curry with your choice of chicken or fish and Thai eggplant, bamboo shoots, basil and coconut milk. It's light and fragrant, reminiscent of fresh curries you'd find sold by street vendors in Thailand or Laos; soak it up with bites of sticky rice. Another scrumptious entree is the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Amok_(dish)\" target=\"_blank\" rel=\"noopener\">mok pla\u003c/a>\u003c/em>, catfish steamed in a banana leaf with dill, fish sauce, lime leaves, coconut cream and a side of chili sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/that-luang-kitchen-lao-cuisine-san-pablo\" target=\"_blank\" rel=\"noopener\">\u003cstrong>That Luang Kitchen Lao Cuisine\u003c/strong>\u003c/a>\u003cbr>\n1614 23rd St. [\u003ca href=\"https://goo.gl/maps/HwYAs\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA 94806\u003cbr>\nPh: (510) 232-6265\u003cbr>\nHours: Tue-Sun 11am-7pm, closed Mondays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","ids":"80261,80262,80263,80264,80265,80266,80267","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located on a busy stretch of International Boulevard bordering Fruitvale, Sticky Rice Cafe serves up delicious Lao, Thai and \u003ca href=\"http://en.wikipedia.org/wiki/Isan\" target=\"_blank\" rel=\"noopener\">Esarn\u003c/a> cuisine in its cozy, bungalow-like restaurant. You'll find plenty of classic items on their menu: succulent pork Lao sausage with a sweet \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nam_chim\" target=\"_blank\" rel=\"noopener\">nam chim kai\u003c/a>\u003c/em> dipping sauce; \u003cem>larb ped\u003c/em>, a chopped duck breast salad with kaffir leaves and other fresh herbs, chilies and ground rice; and hangover \u003ca href=\"http://en.wikipedia.org/wiki/Shahe_fen\" target=\"_blank\" rel=\"noopener\">ho fun\u003c/a> noodles sautéed with shrimp, basil, bok choy, an assortment of other vegetables and chili paste -- a humorous sidekick to the popular Southeast Asian entree \u003ca href=\"http://en.wikipedia.org/wiki/Drunken_noodles\" target=\"_blank\" rel=\"noopener\">drunken noodles\u003c/a>. And of course they offer their namesake dish, a mini bamboo basket of \u003ca href=\"http://en.wikipedia.org/wiki/Sticky_rice\" target=\"_blank\" rel=\"noopener\">sticky rice\u003c/a>. As an added bonus, a complimentary bowl of vegetable soup and \u003ca href=\"http://en.wikipedia.org/wiki/Thai_tea\" target=\"_blank\" rel=\"noopener\">Thai iced tea\u003c/a> sans condensed milk is included with your meal. They'll make any dish as spicy as you like upon request, and there's extra condiments on the table if you want to turn up the heat with pickled chilies, peppers or \u003ca href=\"http://en.wikipedia.org/wiki/Sriracha_sauce\" target=\"_blank\" rel=\"noopener\">Sriracha sauce\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sticky-rice-cafe-oakland\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sticky Rice Cafe\u003c/strong>\u003c/a>\u003cbr>\n2810 International Blvd. [\u003ca href=\"https://goo.gl/maps/TdGrM\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh:(510) 536-4605\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","ids":"80328,80329,80330,80331,80332,80334,80335","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Take a stroll down Solano Avenue and you'll find a wealth of fine establishments to choose from, including the intimate quarters of Lao Thai Kitchen. While it no longer seems to serve soul food -- previous reviews have noted barbecued ribs, black-eyed peas and other Southern favorites on the menu -- it now focuses on a wide array of Thai and Lao dishes. Two fried appetizers that you dip into \u003cem>nam chim kai\u003c/em> are \u003cem>sien savahn\u003c/em>, a deep-fried beef jerky flecked with sesame seeds and \u003cem>muk tod\u003c/em>, or fried calamari. Follow that up with a Lao-style shredded green papaya salad tossed with green beans, julienned carrots, slices of \u003ca href=\"http://en.wikipedia.org/wiki/Lao_eggplant\" target=\"_blank\" rel=\"noopener\">raw green Lao eggplant\u003c/a>, garlic, tomatoes, lemon dressing and a pungent homemade fish sauce. \u003cem>Talay yao\u003c/em> is a hearty sautéed entree featuring shrimp, scallops, jalapeños and eggplant in a rich gravy flavored with garam masala curry. And one outstanding item from the chef's specials are grilled eggplants stuffed with a mix of ground chicken, shrimp, mushrooms and peppers, then topped with a tangy tamarind sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.themenupage.com/laothai/\" target=\"_blank\" rel=\"noopener\">Lao-Thai Kitchen\u003c/a>\u003cbr>\n\u003c/strong>1406 Solano Ave. [\u003ca href=\"https://goo.gl/maps/SbFY3\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 559-3276\u003cbr>\nHours: Mon-Fri 11am-3pm, 5-9:30pm; Sat-Sun 5-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79446/5-bites-enticing-lao-cuisine-in-the-east-bay","authors":["2100"],"categories":["bayareabites_13036","bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_13746","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_12630","bayareabites_13250","bayareabites_13249","bayareabites_13252","bayareabites_13247","bayareabites_13251","bayareabites_2633","bayareabites_13248"],"featImg":"bayareabites_80524","label":"bayareabites"},"bayareabites_79443":{"type":"posts","id":"bayareabites_79443","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79443","score":null,"sort":[1397581302000]},"guestAuthors":[],"slug":"5-bites-tasty-thai-food-in-albany-el-cerrito-and-san-pablo","title":"5 Bites: Tasty Thai Food in Albany, El Cerrito and Richmond","publishDate":1397581302,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79985\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/muang07.jpg\">\u003cimg class=\"size-full wp-image-79985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/muang07.jpg\" alt=\"Mango & Shrimp Panang Curry\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mango & Shrimp Panang Curry from Muang Thai.\u003c/figcaption>\u003c/figure>\n\u003cp>Chances are you live a stone's throw away from a Thai restaurant in your neighborhood, and you've got a go-to local favorite for \u003cem>pad thai\u003c/em> like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/04/oakland-go-to-chai-thai-noodles-on-international-boulevard/\" target=\"_blank\" rel=\"noopener\">Chai Thai Noodles\u003c/a> when you're not in the mood to cook. Or maybe it's \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/02/old-weang-ping-village-not-a-business-a-sanctuary/\" target=\"_blank\" rel=\"noopener\">Old Weang Ping Village\u003c/a>, the 30-year-old East Oakland restaurant that recently changed ownership, the more upscale \u003ca href=\"http://blogs.kqed.org/checkplease/2006/01/26/soi-four-bangkok-eatery-reviews/\" target=\"_blank\" rel=\"noopener\">Soi 4 Bangkok Eatery\u003c/a> in Rockridge, or Berkeley's \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a> for their street vendor-style outdoor brunch on Sundays (I'm partial to their \u003cem>roti mataba\u003c/em>, a thin, fried flatbread filled with curried vegetables and served with cucumber and peanut dipping sauces.) Lately, however, I often find myself traveling north of Berkeley, where there's quite a few wonderful Thai eateries clustered in the Albany, El Cerrito and Richmond locales. Like East Oakland, you'll find a solid offering of Vietnamese, Lao and Thai cuisine from its Southeast Asian community. Let us know your favorites in the comments, and check out this related post on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/23/5-bites-enticing-lao-cuisine-in-the-east-bay/\" target=\"_blank\" rel=\"noopener\">East Bay Laotian\u003c/a> eateries.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"80210,80211,80212,80213,80214,80215,80216\"]\u003c/p>\n\u003cp>Don't let Sawooei Thai Cuisine's humble exterior deter you from climbing upstairs into their modest dining room; they serve splendid homestyle Thai cooking that belies their unpretentious trappings. Their take on the popular soup \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tom_yum_goong\" target=\"_blank\" rel=\"noopener\">tom yung goong\u003c/a>\u003c/em>, which translates to \"hot-and-sour shrimp,\" is a spicy broth filled with prawns, cabbage and squid. A piquant lemongrass salad appetizer is a first-rate melange of ground chicken, prawns, peanuts, fresh lemongrass and lime juice. The refreshingly tart and not overly sweet vegetarian version of \u003cem>gang keow wan\u003c/em> is bursting with crunchy bamboo shoots, broccoli, other vegetables and fried tofu. Spicy Thai chicken fried rice, overflowing with vegetables including broccoli rabe and \u003cem>bok choy\u003c/em>, is a great side dish to go with your meal. Be sure to check the board for their daily specials, too.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/sawooei-thai-cuisine-el-cerrito\" target=\"_blank\" rel=\"noopener\">Sawooei Thai Cuisine\u003c/a>\u003c/strong>\u003cbr>\n10621 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/Lg9wh\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nEl Cerrito, CA 94530\u003cbr>\nPh: (510) 528-0709\u003cbr>\nHours: Mon-Sat 11:30am-3pm, 5-9:30pm; Sun 5-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003cbr>\nNo disabled access; stairs only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"80154,80159,80155,80156,80158,80160,80161,80162,80164,80165\"]\u003c/p>\n\u003cp>If you're looking for any number of Thai housewares, foodstuffs, cosmetics, music, movies and more, chances are Roong Jing Jing's got it stocked on its shelves. Now located within the Peppermint Tree Plaza on San Pablo Avenue (they were \u003ca href=\"http://elcerrito.patch.com/groups/business-news/p/thai-import-businesses-survives-despite-tough-economy\" target=\"_blank\" rel=\"noopener\">previously located\u003c/a> in the Ranch 99 store in Richmond's Pacific East Mall), Roong Jing Jing is a short walk from the El Cerrito BART station. On weekends, they sell a variety of flavorful pre-packaged curries, salads, rice dishes and desserts made by local cooks. Most are labeled in Thai, so feel free to ask for a description if you have any questions about what's inside the plastic containers. Spicy squid stuffed with fish roe and garnished with chilies, scallions and cilantro are an enjoyable seafood snack, but the desserts I sampled with freshly grated coconut were truly delightful. Try the rice balls with a crunchy, sweet center of nuts and dates, sweet bananas that you sprinkle with a coating of sugar or the coconut-banana pudding. And if you're still hungry, pick up a \u003cem>banh mi \u003c/em>from the neighboring Vietnamese shop \u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-vietnamese-sandwich-deli-el-cerrito\" target=\"_blank\" rel=\"noopener\">Banh Mi Ba Le\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/roong-jing-jing-el-cerrito\" target=\"_blank\" rel=\"noopener\">Roong Jing Jing\u003c/a>\u003c/strong>\u003cbr>\n10164 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/osGox\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nEl Cerrito, CA 94530\u003cbr>\nPh: (510) 524-1558\u003cbr>\nHours: Everyday from 10am-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79878,79879,79880,79881,79882,79884,79885\"]\u003c/p>\n\u003cp>Solano Avenue has an abundance of excellent restaurants with at least six Thai establishments in the vicinity. Bua Luang Thai, just a few blocks away from San Pablo Avenue, is one of the standouts. Styled with a mix of modern decor and Thai antiques, you can relax in their cozy dining room or order online for delivery. Pop in for their lunch special between the hours of 11:30am and 3pm; you'll get a small green salad, appetizer, entree and rice for an affordable fixed price. I'm a fan of their rich, coconut milk \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Phanaeng_curry\" target=\"_blank\" rel=\"noopener\">panang\u003c/a>\u003c/em> curry with kaffir lime leaves, ground peanuts, green peas, tomatoes, red bell peppers, sweet basil, a dollop of coconut cream and a side of broccoli; you can choose to add chicken, beef or pork. The popular soup \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tom_kha_kai\" target=\"_blank\" rel=\"noopener\">tom kha kai\u003c/a>\u003c/em>, which translates to \"chicken galangal soup,\" is a spicy coconut milk broth filled with tender slices of chicken, mushrooms, lemongrass and the gingery \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Galangal\" target=\"_blank\" rel=\"noopener\">galangal\u003c/a>\u003c/em> root. Grilled eggplant and tofu is sautéed in a black bean sauce with a colorful array of vegetables. Fresh spring rolls are stuffed with tofu, shiitake mushrooms, rice noodles and vegetables and served with sweet-and-sour and peanut dipping sauces.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bualuangalbany.com/\" target=\"_blank\" rel=\"noopener\">Bua Luang Thai\u003c/a>\u003c/strong>\u003cbr>\n1166 Solano Ave. [\u003ca href=\"https://goo.gl/maps/xHwGf\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 527-8288\u003cbr>\nHours: Mon-Thu 11:30am-3pm; 5-9:30pm; Fri-Sat 11:30am-10pm; Sun 12-10pm\u003cbr>\n$$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79979,79980,79982,80067,79983,79984,79986,79987\"]\u003c/p>\n\u003cp>Muang Thai, \u003ca href=\"http://www.eastbayexpress.com/oakland/albanys-muang-thai-serves-comfort-curry/Content?oid=3836348\" target=\"_blank\" rel=\"noopener\">also known under its previous incarnation Krung Thep\u003c/a> and Da Nang, due to an old sign from a former tenant that still hangs above the entrance, is just down the street from Bua Luang. It can get pretty busy in the evenings, so while service may be a little spotty, the food flies out from the kitchen without delay. Crispy tofu with sweet-and-sour sauce and \u003cem>yum muer\u003c/em>, a grilled sirloin salad with red onions, chilies and fresh herbs are great starters (although I could do without the heap of iceberg lettuce and mealy tomatoes). \u003cem>Yum woon sen\u003c/em> is a deliciously tangy salad tossed with warm glass noodles, minced pork, shrimp, wood ear mushrooms, red onions, chilies and a pungent lemon dressing; order it at least medium spicy to get the full punch of flavor. Check the board by the door for the daily specials; one recent offering was a simple plate of sweet mango slices and shrimp in a thick homemade \u003cem>panang \u003c/em>curry. And their version of \u003cem>pra ram\u003c/em> is a huge helping of steamed spinach, broccoli, carrots and spinach smothered with peanut sauce.\u003c/p>\n\u003cp>\u003cstrong>Muang Thai \u003c/strong>\u003cbr>\n905 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/zTlQS\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 524-6837\u003cbr>\nHours: Everyday from 11:30am-3pm; 4:30-10pm\u003cbr>\n$$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101221,101219,101220\"]\u003c/p>\n\u003cp>While the sister spot of Ran Kanom Thai Noodle has shuttered its doors in San Pablo, the original location \u003ca href=\"http://www.eastbayexpress.com/oakland/organic-thai-at-ran-kanom/Content?oid=2959555\" target=\"_blank\" rel=\"noopener\">at the Pacific East Mall\u003c/a> in Richmond is still open. It's a specialty grocery store that sells Thai foodstuffs, snacks, desserts and mostly organic takeout entrees of noodle dishes and hot curries. Be sure to get there earlier in the day while the items in the steam table are still fresh; there's also some prepackaged meals in their freezer.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rankanom.com/\" target=\"_blank\" rel=\"noopener\">Ran Kanom Thai Noodle\u003c/a>\u003c/strong>\u003cbr>\n3288 Pierce St. [\u003ca href=\"https://goo.gl/maps/tTGGE\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 356-4885\u003cbr>\nHours: Everyday from 11am-8pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/@RanKanom\" target=\"_blank\" rel=\"noopener\">@RanKanom\u003c/a>\u003cbr>\n$$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This post was updated on September 22, 2015. The previous location of Ran Kanom Thai Noodle in San Pablo that was listed before is now closed. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Chances are you live a stone’s throw away from a Thai restaurant in your neighborhood, and you’ve got a go-to local favorite for pad thai. These days I often find myself traveling north of Berkeley, where there’s quite a few wonderful Thai eateries clustered in Albany, El Cerrito and Richmond locales. ","status":"publish","parent":0,"modified":1550612213,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1244},"headData":{"title":"5 Bites: Tasty Thai Food in Albany, El Cerrito and Richmond | KQED","description":"Chances are you live a stone’s throw away from a Thai restaurant in your neighborhood, and you’ve got a go-to local favorite for pad thai. These days I often find myself traveling north of Berkeley, where there’s quite a few wonderful Thai eateries clustered in Albany, El Cerrito and Richmond locales. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Bites: Tasty Thai Food in Albany, El Cerrito and Richmond","datePublished":"2014-04-15T17:01:42.000Z","dateModified":"2019-02-19T21:36:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79443 http://blogs.kqed.org/bayareabites/?p=79443","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/15/5-bites-tasty-thai-food-in-albany-el-cerrito-and-san-pablo/","disqusTitle":"5 Bites: Tasty Thai Food in Albany, El Cerrito and Richmond","path":"/bayareabites/79443/5-bites-tasty-thai-food-in-albany-el-cerrito-and-san-pablo","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79985\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/muang07.jpg\">\u003cimg class=\"size-full wp-image-79985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/muang07.jpg\" alt=\"Mango & Shrimp Panang Curry\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mango & Shrimp Panang Curry from Muang Thai.\u003c/figcaption>\u003c/figure>\n\u003cp>Chances are you live a stone's throw away from a Thai restaurant in your neighborhood, and you've got a go-to local favorite for \u003cem>pad thai\u003c/em> like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/04/oakland-go-to-chai-thai-noodles-on-international-boulevard/\" target=\"_blank\" rel=\"noopener\">Chai Thai Noodles\u003c/a> when you're not in the mood to cook. Or maybe it's \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/02/old-weang-ping-village-not-a-business-a-sanctuary/\" target=\"_blank\" rel=\"noopener\">Old Weang Ping Village\u003c/a>, the 30-year-old East Oakland restaurant that recently changed ownership, the more upscale \u003ca href=\"http://blogs.kqed.org/checkplease/2006/01/26/soi-four-bangkok-eatery-reviews/\" target=\"_blank\" rel=\"noopener\">Soi 4 Bangkok Eatery\u003c/a> in Rockridge, or Berkeley's \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a> for their street vendor-style outdoor brunch on Sundays (I'm partial to their \u003cem>roti mataba\u003c/em>, a thin, fried flatbread filled with curried vegetables and served with cucumber and peanut dipping sauces.) Lately, however, I often find myself traveling north of Berkeley, where there's quite a few wonderful Thai eateries clustered in the Albany, El Cerrito and Richmond locales. Like East Oakland, you'll find a solid offering of Vietnamese, Lao and Thai cuisine from its Southeast Asian community. Let us know your favorites in the comments, and check out this related post on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/23/5-bites-enticing-lao-cuisine-in-the-east-bay/\" target=\"_blank\" rel=\"noopener\">East Bay Laotian\u003c/a> eateries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"80210,80211,80212,80213,80214,80215,80216","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Don't let Sawooei Thai Cuisine's humble exterior deter you from climbing upstairs into their modest dining room; they serve splendid homestyle Thai cooking that belies their unpretentious trappings. Their take on the popular soup \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tom_yum_goong\" target=\"_blank\" rel=\"noopener\">tom yung goong\u003c/a>\u003c/em>, which translates to \"hot-and-sour shrimp,\" is a spicy broth filled with prawns, cabbage and squid. A piquant lemongrass salad appetizer is a first-rate melange of ground chicken, prawns, peanuts, fresh lemongrass and lime juice. The refreshingly tart and not overly sweet vegetarian version of \u003cem>gang keow wan\u003c/em> is bursting with crunchy bamboo shoots, broccoli, other vegetables and fried tofu. Spicy Thai chicken fried rice, overflowing with vegetables including broccoli rabe and \u003cem>bok choy\u003c/em>, is a great side dish to go with your meal. Be sure to check the board for their daily specials, too.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/sawooei-thai-cuisine-el-cerrito\" target=\"_blank\" rel=\"noopener\">Sawooei Thai Cuisine\u003c/a>\u003c/strong>\u003cbr>\n10621 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/Lg9wh\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nEl Cerrito, CA 94530\u003cbr>\nPh: (510) 528-0709\u003cbr>\nHours: Mon-Sat 11:30am-3pm, 5-9:30pm; Sun 5-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003cbr>\nNo disabled access; stairs only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"80154,80159,80155,80156,80158,80160,80161,80162,80164,80165","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're looking for any number of Thai housewares, foodstuffs, cosmetics, music, movies and more, chances are Roong Jing Jing's got it stocked on its shelves. Now located within the Peppermint Tree Plaza on San Pablo Avenue (they were \u003ca href=\"http://elcerrito.patch.com/groups/business-news/p/thai-import-businesses-survives-despite-tough-economy\" target=\"_blank\" rel=\"noopener\">previously located\u003c/a> in the Ranch 99 store in Richmond's Pacific East Mall), Roong Jing Jing is a short walk from the El Cerrito BART station. On weekends, they sell a variety of flavorful pre-packaged curries, salads, rice dishes and desserts made by local cooks. Most are labeled in Thai, so feel free to ask for a description if you have any questions about what's inside the plastic containers. Spicy squid stuffed with fish roe and garnished with chilies, scallions and cilantro are an enjoyable seafood snack, but the desserts I sampled with freshly grated coconut were truly delightful. Try the rice balls with a crunchy, sweet center of nuts and dates, sweet bananas that you sprinkle with a coating of sugar or the coconut-banana pudding. And if you're still hungry, pick up a \u003cem>banh mi \u003c/em>from the neighboring Vietnamese shop \u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-vietnamese-sandwich-deli-el-cerrito\" target=\"_blank\" rel=\"noopener\">Banh Mi Ba Le\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/roong-jing-jing-el-cerrito\" target=\"_blank\" rel=\"noopener\">Roong Jing Jing\u003c/a>\u003c/strong>\u003cbr>\n10164 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/osGox\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nEl Cerrito, CA 94530\u003cbr>\nPh: (510) 524-1558\u003cbr>\nHours: Everyday from 10am-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"79878,79879,79880,79881,79882,79884,79885","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Solano Avenue has an abundance of excellent restaurants with at least six Thai establishments in the vicinity. Bua Luang Thai, just a few blocks away from San Pablo Avenue, is one of the standouts. Styled with a mix of modern decor and Thai antiques, you can relax in their cozy dining room or order online for delivery. Pop in for their lunch special between the hours of 11:30am and 3pm; you'll get a small green salad, appetizer, entree and rice for an affordable fixed price. I'm a fan of their rich, coconut milk \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Phanaeng_curry\" target=\"_blank\" rel=\"noopener\">panang\u003c/a>\u003c/em> curry with kaffir lime leaves, ground peanuts, green peas, tomatoes, red bell peppers, sweet basil, a dollop of coconut cream and a side of broccoli; you can choose to add chicken, beef or pork. The popular soup \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tom_kha_kai\" target=\"_blank\" rel=\"noopener\">tom kha kai\u003c/a>\u003c/em>, which translates to \"chicken galangal soup,\" is a spicy coconut milk broth filled with tender slices of chicken, mushrooms, lemongrass and the gingery \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Galangal\" target=\"_blank\" rel=\"noopener\">galangal\u003c/a>\u003c/em> root. Grilled eggplant and tofu is sautéed in a black bean sauce with a colorful array of vegetables. Fresh spring rolls are stuffed with tofu, shiitake mushrooms, rice noodles and vegetables and served with sweet-and-sour and peanut dipping sauces.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bualuangalbany.com/\" target=\"_blank\" rel=\"noopener\">Bua Luang Thai\u003c/a>\u003c/strong>\u003cbr>\n1166 Solano Ave. [\u003ca href=\"https://goo.gl/maps/xHwGf\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 527-8288\u003cbr>\nHours: Mon-Thu 11:30am-3pm; 5-9:30pm; Fri-Sat 11:30am-10pm; Sun 12-10pm\u003cbr>\n$$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"79979,79980,79982,80067,79983,79984,79986,79987","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Muang Thai, \u003ca href=\"http://www.eastbayexpress.com/oakland/albanys-muang-thai-serves-comfort-curry/Content?oid=3836348\" target=\"_blank\" rel=\"noopener\">also known under its previous incarnation Krung Thep\u003c/a> and Da Nang, due to an old sign from a former tenant that still hangs above the entrance, is just down the street from Bua Luang. It can get pretty busy in the evenings, so while service may be a little spotty, the food flies out from the kitchen without delay. Crispy tofu with sweet-and-sour sauce and \u003cem>yum muer\u003c/em>, a grilled sirloin salad with red onions, chilies and fresh herbs are great starters (although I could do without the heap of iceberg lettuce and mealy tomatoes). \u003cem>Yum woon sen\u003c/em> is a deliciously tangy salad tossed with warm glass noodles, minced pork, shrimp, wood ear mushrooms, red onions, chilies and a pungent lemon dressing; order it at least medium spicy to get the full punch of flavor. Check the board by the door for the daily specials; one recent offering was a simple plate of sweet mango slices and shrimp in a thick homemade \u003cem>panang \u003c/em>curry. And their version of \u003cem>pra ram\u003c/em> is a huge helping of steamed spinach, broccoli, carrots and spinach smothered with peanut sauce.\u003c/p>\n\u003cp>\u003cstrong>Muang Thai \u003c/strong>\u003cbr>\n905 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/zTlQS\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 524-6837\u003cbr>\nHours: Everyday from 11:30am-3pm; 4:30-10pm\u003cbr>\n$$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"101221,101219,101220","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the sister spot of Ran Kanom Thai Noodle has shuttered its doors in San Pablo, the original location \u003ca href=\"http://www.eastbayexpress.com/oakland/organic-thai-at-ran-kanom/Content?oid=2959555\" target=\"_blank\" rel=\"noopener\">at the Pacific East Mall\u003c/a> in Richmond is still open. It's a specialty grocery store that sells Thai foodstuffs, snacks, desserts and mostly organic takeout entrees of noodle dishes and hot curries. Be sure to get there earlier in the day while the items in the steam table are still fresh; there's also some prepackaged meals in their freezer.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rankanom.com/\" target=\"_blank\" rel=\"noopener\">Ran Kanom Thai Noodle\u003c/a>\u003c/strong>\u003cbr>\n3288 Pierce St. [\u003ca href=\"https://goo.gl/maps/tTGGE\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 356-4885\u003cbr>\nHours: Everyday from 11am-8pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/@RanKanom\" target=\"_blank\" rel=\"noopener\">@RanKanom\u003c/a>\u003cbr>\n$$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 22, 2015. The previous location of Ran Kanom Thai Noodle in San Pablo that was listed before is now closed. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79443/5-bites-tasty-thai-food-in-albany-el-cerrito-and-san-pablo","authors":["2100"],"categories":["bayareabites_13036","bayareabites_752","bayareabites_8770","bayareabites_13746","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_12630","bayareabites_9995","bayareabites_13234","bayareabites_13231","bayareabites_13232","bayareabites_13229","bayareabites_2233","bayareabites_13233","bayareabites_2633"],"featImg":"bayareabites_79997","label":"bayareabites"},"bayareabites_67221":{"type":"posts","id":"bayareabites_67221","meta":{"index":"posts_1591205157","site":"bayareabites","id":"67221","score":null,"sort":[1375462131000]},"guestAuthors":[],"slug":"old-weang-ping-village-not-a-business-a-sanctuary","title":"Old Weang Ping Village: Not a Business, a Sanctuary. ","publishDate":1375462131,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_67319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\" alt=\"Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve lived in Oakland long enough, you’ve probably heard about Old Weang Ping Village, the worst kept secret in town. Located in a residential neighborhood of East Oakland, right behind Mills College, this little shack-like restaurant offers some of the best Thai food I’ve ever eaten. But after 30 years of running this little gem, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping? Certainly not. \u003c/p>\n\u003cfigure id=\"attachment_67320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\" alt=\"You can't miss the place. Look for the "Country Cooking" sign over the thatched roof. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can't miss the place. Look for the \"Country Cooking\" sign over the thatched roof. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat moved from Thailand to Oakland in the 1970s. He attended Lincoln University and got his B.A. in Political Science. After that, Pat took on a bunch of jobs until he decided it was time to do something new. \u003c/p>\n\u003cp>“Nobody was going to open a restaurant here,” Pat said. “I am the type of person who wants to do what nobody wants to do.” \u003c/p>\n\u003cfigure id=\"attachment_67335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\" alt=\"The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The Sawanwatanas opened the restaurant in 1983. But this investment was not about making a profit Pat told me.\u003c/p>\n\u003cp>“It’s not only a restaurant,\" he said. \"it’s promoting the community and providing a place to eat.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And you know he means it. The most expensive dish on the menu, including the specials, is $7.75. Pat never tried to promote the restaurant. He actually said that the busiest time he had in the last 30 years was after he registered the restaurant on \u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">Yelp\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_67322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\" alt=\"Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s not a business, it’s a sanctuary,” he said. \u003c/p>\n\u003cp>Pat was born a Buddhist. While that aspect of his education definitely influenced his views on life, he isn’t the religious type. But his agreeable attitude and his joie de vivre transpire through the homey decor and the comforting food. \u003c/p>\n\u003cfigure id=\"attachment_67330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\" alt=\"Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>To make sure you can actually enter the restaurant, you should call and let Pat know that you’re coming. It’s good manners and if it’s too full, Pat will let you know! Once in the front, you may have to knock at the door. Pat usually leaves it locked. Inside, a tropical jungle path composed of fake plants and Buddhist decorations leads to the main room, also lusciously decorated with kitschy bamboo walls and twinkle lights. Overall, it feels like your kitschy grandmother's home. \u003c/p>\n\u003cfigure id=\"attachment_67332\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\" alt=\"The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67332\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu lists the ingredients and it’s up to the hungry customers to combine them in whichever way they desire. Pick the meat or fish, choose the sautéed sauce from a list of eight sauces or simply pick a curry sauce. You may end up with something like this: roasted duck with sweet basil sauce; pad see ew with chicken; bamboo shoot, eggplant and mushroom in green curry with Thai sticky rice. In other words, the combinations are endless. But if you don’t feel like thinking too hard, you can also pick one of the specials. Some of the most popular dishes are the pumpkin curry and the roast coconut and curry prawn with Indian crepes. Oh, and did I mention the free unlimited Thai iced tea? \u003c/p>\n\u003cfigure id=\"attachment_67327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\" alt=\"Coconut milk soup with chicken. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk soup with chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\" alt=\"Vegetarian egg rolls. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian egg rolls. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\" alt=\"Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67337\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\" alt=\"Traditional pad thai with tofu and chicken. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traditional pad thai with tofu and chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67325\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\" alt=\"Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\" alt=\"Thai sticky rice comes in a small basket. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thai sticky rice comes in a small basket. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Every sanctuary needs a miracle-maker and that’s where Jook, Pat’s wife, comes in. I am careful not to use the word “cook” because she truly is a miracle-maker. According to Chris Peterson, the operator and, as of August 1, the new owner, Jook works with three burners, no timer and no measuring tools and she works alone.\u003c/p>\n\u003cp>“She is amazing,” Peterson said. “It’s incredible how quickly she does everything. It’s all accurate, fluid and always great.” \u003c/p>\n\u003cfigure id=\"attachment_67321\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\" alt=\"Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-67321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that the restaurant has had a following for nearly 30 years, that Pat is an incredible man who built his own cabin in the woods and that Jook sometimes cooks for over 30 people by herself, Peterson feels like taking over the restaurant while retaining its authenticity might be daunting. But he is willing to try his best. \u003c/p>\n\u003cp>“Both of them are wizards,” Peterson said. “But this place is going to stay the way it is. It’s about balance.” \u003c/p>\n\u003cp>Peterson met Pat through a friend and they immediately bonded. \u003c/p>\n\u003cp>“I came in every Wednesday for 10 years,” Peterson said.” I also came for birthdays and special events.” \u003c/p>\n\u003cfigure id=\"attachment_67347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\" alt=\"Pat says "it's all about balance." Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat says \"it's all about balance.\" Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat and Jook had been trying to retire for years and they failed to find anyone to keep the “balance” that they worked so hard on maintaining. One day, Pat mentioned his retirement to Peterson. \u003c/p>\n\u003cp>“I didn’t think he was asking anything of me,” Peterson said. “Then our common friends told me that Pat would never ask directly but it was his way to ask.”\u003c/p>\n\u003cp>Peterson hasn’t work in a restaurant since he was 23 and he was, until recently, an elementary school teacher. \u003c/p>\n\u003cp>“I decided to call up Pat and I said hey, is this crazy? Should I be the one taking over? Pat proceeded to tell me all the horrible things that happen when you run a restaurant and then I said yes.” \u003c/p>\n\u003cp>Peterson gave notice to his old job in April and started training with Jook. \u003c/p>\n\u003cp>“If I mess up, Jook pushes me out of the way laughing,” he says. “That’s how I am learning right now.” \u003c/p>\n\u003cfigure id=\"attachment_67333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\" alt=\"Don't forget to lock the door behind you. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don't forget to lock the door behind you. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that he has put out many dishes already and that people finds them excellent. They can’t see the difference. \u003c/p>\n\u003cp>So faithful followers of Old Weong Ping, don’t you fret! Pat seems to have chosen the right guy to take over the enterprise and maintain the restaurant as the peaceful sanctuary that it is. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">\u003cstrong>Old Weang Ping\u003c/strong>\u003c/a>\u003cbr>\nHours: Tue-Sun 5PM-9PM\u003cbr>\nCash Only!\u003cbr>\n6217 MacArthur Blvd (Between 62nd and 63rd Ave)\u003cbr>\nOakland, CA 94605 [\u003ca href=\"http://goo.gl/maps/O5NfI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 430-8771\u003c/p>\n\n","blocks":[],"excerpt":"After 30 years of running the Thai restaurant Old Weang Ping, a locals' favorite in East Oakland, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping Village as we know it? Certainly not. ","status":"publish","parent":0,"modified":1375551724,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1186},"headData":{"title":"Old Weang Ping Village: Not a Business, a Sanctuary. | KQED","description":"After 30 years of running the Thai restaurant Old Weang Ping, a locals' favorite in East Oakland, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping Village as we know it? Certainly not. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Old Weang Ping Village: Not a Business, a Sanctuary. ","datePublished":"2013-08-02T16:48:51.000Z","dateModified":"2013-08-03T17:42:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"67221 http://blogs.kqed.org/bayareabites/?p=67221","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/02/old-weang-ping-village-not-a-business-a-sanctuary/","disqusTitle":"Old Weang Ping Village: Not a Business, a Sanctuary. ","path":"/bayareabites/67221/old-weang-ping-village-not-a-business-a-sanctuary","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\" alt=\"Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve lived in Oakland long enough, you’ve probably heard about Old Weang Ping Village, the worst kept secret in town. Located in a residential neighborhood of East Oakland, right behind Mills College, this little shack-like restaurant offers some of the best Thai food I’ve ever eaten. But after 30 years of running this little gem, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping? Certainly not. \u003c/p>\n\u003cfigure id=\"attachment_67320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\" alt=\"You can't miss the place. Look for the "Country Cooking" sign over the thatched roof. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can't miss the place. Look for the \"Country Cooking\" sign over the thatched roof. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat moved from Thailand to Oakland in the 1970s. He attended Lincoln University and got his B.A. in Political Science. After that, Pat took on a bunch of jobs until he decided it was time to do something new. \u003c/p>\n\u003cp>“Nobody was going to open a restaurant here,” Pat said. “I am the type of person who wants to do what nobody wants to do.” \u003c/p>\n\u003cfigure id=\"attachment_67335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\" alt=\"The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The Sawanwatanas opened the restaurant in 1983. But this investment was not about making a profit Pat told me.\u003c/p>\n\u003cp>“It’s not only a restaurant,\" he said. \"it’s promoting the community and providing a place to eat.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And you know he means it. The most expensive dish on the menu, including the specials, is $7.75. Pat never tried to promote the restaurant. He actually said that the busiest time he had in the last 30 years was after he registered the restaurant on \u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">Yelp\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_67322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\" alt=\"Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s not a business, it’s a sanctuary,” he said. \u003c/p>\n\u003cp>Pat was born a Buddhist. While that aspect of his education definitely influenced his views on life, he isn’t the religious type. But his agreeable attitude and his joie de vivre transpire through the homey decor and the comforting food. \u003c/p>\n\u003cfigure id=\"attachment_67330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\" alt=\"Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>To make sure you can actually enter the restaurant, you should call and let Pat know that you’re coming. It’s good manners and if it’s too full, Pat will let you know! Once in the front, you may have to knock at the door. Pat usually leaves it locked. Inside, a tropical jungle path composed of fake plants and Buddhist decorations leads to the main room, also lusciously decorated with kitschy bamboo walls and twinkle lights. Overall, it feels like your kitschy grandmother's home. \u003c/p>\n\u003cfigure id=\"attachment_67332\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\" alt=\"The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67332\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu lists the ingredients and it’s up to the hungry customers to combine them in whichever way they desire. Pick the meat or fish, choose the sautéed sauce from a list of eight sauces or simply pick a curry sauce. You may end up with something like this: roasted duck with sweet basil sauce; pad see ew with chicken; bamboo shoot, eggplant and mushroom in green curry with Thai sticky rice. In other words, the combinations are endless. But if you don’t feel like thinking too hard, you can also pick one of the specials. Some of the most popular dishes are the pumpkin curry and the roast coconut and curry prawn with Indian crepes. Oh, and did I mention the free unlimited Thai iced tea? \u003c/p>\n\u003cfigure id=\"attachment_67327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\" alt=\"Coconut milk soup with chicken. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk soup with chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\" alt=\"Vegetarian egg rolls. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian egg rolls. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\" alt=\"Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67337\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\" alt=\"Traditional pad thai with tofu and chicken. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traditional pad thai with tofu and chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67325\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\" alt=\"Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\" alt=\"Thai sticky rice comes in a small basket. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thai sticky rice comes in a small basket. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Every sanctuary needs a miracle-maker and that’s where Jook, Pat’s wife, comes in. I am careful not to use the word “cook” because she truly is a miracle-maker. According to Chris Peterson, the operator and, as of August 1, the new owner, Jook works with three burners, no timer and no measuring tools and she works alone.\u003c/p>\n\u003cp>“She is amazing,” Peterson said. “It’s incredible how quickly she does everything. It’s all accurate, fluid and always great.” \u003c/p>\n\u003cfigure id=\"attachment_67321\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\" alt=\"Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-67321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that the restaurant has had a following for nearly 30 years, that Pat is an incredible man who built his own cabin in the woods and that Jook sometimes cooks for over 30 people by herself, Peterson feels like taking over the restaurant while retaining its authenticity might be daunting. But he is willing to try his best. \u003c/p>\n\u003cp>“Both of them are wizards,” Peterson said. “But this place is going to stay the way it is. It’s about balance.” \u003c/p>\n\u003cp>Peterson met Pat through a friend and they immediately bonded. \u003c/p>\n\u003cp>“I came in every Wednesday for 10 years,” Peterson said.” I also came for birthdays and special events.” \u003c/p>\n\u003cfigure id=\"attachment_67347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\" alt=\"Pat says "it's all about balance." Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat says \"it's all about balance.\" Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat and Jook had been trying to retire for years and they failed to find anyone to keep the “balance” that they worked so hard on maintaining. One day, Pat mentioned his retirement to Peterson. \u003c/p>\n\u003cp>“I didn’t think he was asking anything of me,” Peterson said. “Then our common friends told me that Pat would never ask directly but it was his way to ask.”\u003c/p>\n\u003cp>Peterson hasn’t work in a restaurant since he was 23 and he was, until recently, an elementary school teacher. \u003c/p>\n\u003cp>“I decided to call up Pat and I said hey, is this crazy? Should I be the one taking over? Pat proceeded to tell me all the horrible things that happen when you run a restaurant and then I said yes.” \u003c/p>\n\u003cp>Peterson gave notice to his old job in April and started training with Jook. \u003c/p>\n\u003cp>“If I mess up, Jook pushes me out of the way laughing,” he says. “That’s how I am learning right now.” \u003c/p>\n\u003cfigure id=\"attachment_67333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\" alt=\"Don't forget to lock the door behind you. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don't forget to lock the door behind you. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that he has put out many dishes already and that people finds them excellent. They can’t see the difference. \u003c/p>\n\u003cp>So faithful followers of Old Weong Ping, don’t you fret! Pat seems to have chosen the right guy to take over the enterprise and maintain the restaurant as the peaceful sanctuary that it is. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">\u003cstrong>Old Weang Ping\u003c/strong>\u003c/a>\u003cbr>\nHours: Tue-Sun 5PM-9PM\u003cbr>\nCash Only!\u003cbr>\n6217 MacArthur Blvd (Between 62nd and 63rd Ave)\u003cbr>\nOakland, CA 94605 [\u003ca href=\"http://goo.gl/maps/O5NfI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 430-8771\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/67221/old-weang-ping-village-not-a-business-a-sanctuary","authors":["5466"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_1962","bayareabites_2090","bayareabites_1146","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_61"],"tags":["bayareabites_985","bayareabites_12156","bayareabites_12160","bayareabites_2891","bayareabites_11449","bayareabites_12159","bayareabites_14757","bayareabites_12155","bayareabites_12157","bayareabites_2633","bayareabites_1190","bayareabites_12158","bayareabites_2932"],"featImg":"bayareabites_67352","label":"bayareabites"},"bayareabites_28491":{"type":"posts","id":"bayareabites_28491","meta":{"index":"posts_1591205157","site":"bayareabites","id":"28491","score":null,"sort":[1307206426000]},"guestAuthors":[],"slug":"hawker-fare","title":"Hawker Fare","publishDate":1307206426,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Chances are if a restaurant has pork belly on their menu, I'll show up on their doorstep faster than you can say, \"I'll take a second helping, please.\" When Hawker Fare, the new casual Asian street food-inspired restaurant from James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\">Commis\u003c/a>) added dinner hours late last week, I organized a food posse to check it out. \u003c/p>\n\u003cp>Hawker Fare is the latest addition to the Uptown dining district in Oakland, with \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/15/true-burger/\">Trueburger\u003c/a>, and \u003ca href=\"http://www.lukasoakland.com/\">Luka's Taproom & Lounge\u003c/a> nearby. Located within an airy space decorated with Oakland-themed art (and former home of Manyda Thai Cuisine), \u003ca href=\"http://www.hawkerfare.com/\">Hawker Fare\u003c/a> offers a simple menu of starters, rice bowls and desserts made with local, organic, and sustainable ingredients when possible. It's all affordably priced as well, with everything listed for less than $10. \u003c/p>\n\u003cp>I began with the green papaya salad, a classic Southeast Asian appetizer from their list of starters, or \"snack aisle.\" It had a spicy kick with more emphasis on the fish sauce essence, which slightly overwhelmed the citrusy hints of lime. Still, it was a crunchy delight that paired well with the superb beef \"\u003ca href=\"http://en.wikipedia.org/wiki/Larb\">larb\u003c/a>,\" or grilled beef salad with red onions, mint, cilantro and toasted rice powder. Several friends ordered the chopped salad, with lettuce tossed with pickles, fried shallots and lotus root. It had a gentle sour tang from a light vinegar dressing that nicely complemented the mix of crisp and fried vegetables. \u003c/p>\n\u003cfigure id=\"attachment_28514\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/porkbelly.jpg\" alt=\"pork belly\" width=\"500\" height=\"374\" class=\"size-full wp-image-28514\">\u003cfigcaption class=\"wp-caption-text\">Porkbelly \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then the main attraction arrived: the rice bowls. It was no surprise to my friends that I ordered the 24hr pork belly bowl, which came with three glistening slabs of tender belly piled on top of jasmine rice, sauteed greens and an optional luscious fried farm egg. I was hoping to substitute the jasmine rice for their \"Kao Mun\" rice that had been cooked with chicken fat and broth since I was already throwing caloric caution to the wind, but alas, I wasn't able to swap it out. (Next time I'll do myself a favor and order it as an additional side dish.) The pork belly bowl was accompanied with a homemade five-spice, sweet soy and preserved vegetable mustard sauce that elevated this dish to heavenly status. When my spoon scraped the bottom of the bowl, I lamented the fact that more pork belly didn't magically reappear before me -- but that just means I'll have to return for more pork deliciousness. Our vegetarian comrades chose the \"Vadouvan\" tofu bowl that was made with homemade tofu and \"braised in coconut milk with taro, bamboo shoots, and aromatic herbs\" and pronounced it delicious. \u003c/p>\n\u003cp>Dessert centers around \u003ca href=\"http://www.google.com/url?sa=t&source=web&cd=1&ved=0CBkQFjAA&url=http%3A%2F%2Fwww.strausfamilycreamery.com%2F&ei=NHToTZ-bKInTiAK_05SxAQ&usg=AFQjCNGBSss1doWODUSsD2BS4jSY9b29tA&sig2=-Ol90aeYRcznmzaSMWLW2Q\">Straus Family Creamery\u003c/a> condensed milk soft serve ice cream, which is served in three ways: on a cone, in a sundae or \"affogato\"-style (paired with a shot of Thai coffee). It seems that Hawker Fare doesn't have their liquor license yet, but their website promises that beer, wine and malt liquor -- \"Yes, malt liquor\" in case you felt you read that incorrectly -- will be offered in the near future. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.hawkerfare.com/\">Hawker Fare\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=2300+Webster+St,+Oakland,+CA+94612&aq=0&sll=37.0625,-95.677068&sspn=36.642161,78.486328&ie=UTF8&hq=&hnear=2300+Webster+St,+Oakland,+Alameda,+California+94612&ll=37.812276,-122.265129&spn=0.009374,0.019119&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n2300 Webster Street at 23rd Street\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 832-8896\u003cbr>\nLunch: Monday – Friday: 11am – 3pm\u003cbr>\nDinner: Thursday – Saturday: 5pm – 9:30pm\u003cbr>\n\u003ca href=\"https://twitter.com/hawkerfareOAK\">@hawkerfareOAK\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/albums/72157626749141939\" title=\"Hawker Fare\">\u003cimg src=\"https://farm6.staticflickr.com/5303/5792356803_7806fbbb87_b.jpg\" width=\"1024\" height=\"576\" alt=\"Hawker Fare\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\n","blocks":[],"excerpt":"Oakland's Hawker Fare offers a simple Southeastern Asian-inspired street food menu of starters, rice bowls and desserts made with organic, sustainable and local ingredients when possible.","status":"publish","parent":0,"modified":1444949158,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":551},"headData":{"title":"Hawker Fare | KQED","description":"Oakland's Hawker Fare offers a simple Southeastern Asian-inspired street food menu of starters, rice bowls and desserts made with organic, sustainable and local ingredients when possible.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hawker Fare","datePublished":"2011-06-04T16:53:46.000Z","dateModified":"2015-10-15T22:45:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"28491 http://blogs.kqed.org/bayareabites/?p=28491","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/","disqusTitle":"Hawker Fare","path":"/bayareabites/28491/hawker-fare","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chances are if a restaurant has pork belly on their menu, I'll show up on their doorstep faster than you can say, \"I'll take a second helping, please.\" When Hawker Fare, the new casual Asian street food-inspired restaurant from James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\">Commis\u003c/a>) added dinner hours late last week, I organized a food posse to check it out. \u003c/p>\n\u003cp>Hawker Fare is the latest addition to the Uptown dining district in Oakland, with \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/15/true-burger/\">Trueburger\u003c/a>, and \u003ca href=\"http://www.lukasoakland.com/\">Luka's Taproom & Lounge\u003c/a> nearby. Located within an airy space decorated with Oakland-themed art (and former home of Manyda Thai Cuisine), \u003ca href=\"http://www.hawkerfare.com/\">Hawker Fare\u003c/a> offers a simple menu of starters, rice bowls and desserts made with local, organic, and sustainable ingredients when possible. It's all affordably priced as well, with everything listed for less than $10. \u003c/p>\n\u003cp>I began with the green papaya salad, a classic Southeast Asian appetizer from their list of starters, or \"snack aisle.\" It had a spicy kick with more emphasis on the fish sauce essence, which slightly overwhelmed the citrusy hints of lime. Still, it was a crunchy delight that paired well with the superb beef \"\u003ca href=\"http://en.wikipedia.org/wiki/Larb\">larb\u003c/a>,\" or grilled beef salad with red onions, mint, cilantro and toasted rice powder. Several friends ordered the chopped salad, with lettuce tossed with pickles, fried shallots and lotus root. It had a gentle sour tang from a light vinegar dressing that nicely complemented the mix of crisp and fried vegetables. \u003c/p>\n\u003cfigure id=\"attachment_28514\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/porkbelly.jpg\" alt=\"pork belly\" width=\"500\" height=\"374\" class=\"size-full wp-image-28514\">\u003cfigcaption class=\"wp-caption-text\">Porkbelly \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then the main attraction arrived: the rice bowls. It was no surprise to my friends that I ordered the 24hr pork belly bowl, which came with three glistening slabs of tender belly piled on top of jasmine rice, sauteed greens and an optional luscious fried farm egg. I was hoping to substitute the jasmine rice for their \"Kao Mun\" rice that had been cooked with chicken fat and broth since I was already throwing caloric caution to the wind, but alas, I wasn't able to swap it out. (Next time I'll do myself a favor and order it as an additional side dish.) The pork belly bowl was accompanied with a homemade five-spice, sweet soy and preserved vegetable mustard sauce that elevated this dish to heavenly status. When my spoon scraped the bottom of the bowl, I lamented the fact that more pork belly didn't magically reappear before me -- but that just means I'll have to return for more pork deliciousness. Our vegetarian comrades chose the \"Vadouvan\" tofu bowl that was made with homemade tofu and \"braised in coconut milk with taro, bamboo shoots, and aromatic herbs\" and pronounced it delicious. \u003c/p>\n\u003cp>Dessert centers around \u003ca href=\"http://www.google.com/url?sa=t&source=web&cd=1&ved=0CBkQFjAA&url=http%3A%2F%2Fwww.strausfamilycreamery.com%2F&ei=NHToTZ-bKInTiAK_05SxAQ&usg=AFQjCNGBSss1doWODUSsD2BS4jSY9b29tA&sig2=-Ol90aeYRcznmzaSMWLW2Q\">Straus Family Creamery\u003c/a> condensed milk soft serve ice cream, which is served in three ways: on a cone, in a sundae or \"affogato\"-style (paired with a shot of Thai coffee). It seems that Hawker Fare doesn't have their liquor license yet, but their website promises that beer, wine and malt liquor -- \"Yes, malt liquor\" in case you felt you read that incorrectly -- will be offered in the near future. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hawkerfare.com/\">Hawker Fare\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=2300+Webster+St,+Oakland,+CA+94612&aq=0&sll=37.0625,-95.677068&sspn=36.642161,78.486328&ie=UTF8&hq=&hnear=2300+Webster+St,+Oakland,+Alameda,+California+94612&ll=37.812276,-122.265129&spn=0.009374,0.019119&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n2300 Webster Street at 23rd Street\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 832-8896\u003cbr>\nLunch: Monday – Friday: 11am – 3pm\u003cbr>\nDinner: Thursday – Saturday: 5pm – 9:30pm\u003cbr>\n\u003ca href=\"https://twitter.com/hawkerfareOAK\">@hawkerfareOAK\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/albums/72157626749141939\" title=\"Hawker Fare\">\u003cimg src=\"https://farm6.staticflickr.com/5303/5792356803_7806fbbb87_b.jpg\" width=\"1024\" height=\"576\" alt=\"Hawker Fare\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/28491/hawker-fare","authors":["2100"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_181"],"tags":["bayareabites_9366","bayareabites_9369","bayareabites_9365","bayareabites_3996","bayareabites_14757","bayareabites_8899","bayareabites_215","bayareabites_9370","bayareabites_9368","bayareabites_2633"],"featImg":"bayareabites_28499","label":"bayareabites"},"bayareabites_6334":{"type":"posts","id":"bayareabites_6334","meta":{"index":"posts_1591205157","site":"bayareabites","id":"6334","score":null,"sort":[1251209838000]},"guestAuthors":[],"slug":"manivanh-larb-is-real","title":"Manivanh: Larb is Real","publishDate":1251209838,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/manivanh500.jpg\" alt=\"Manivanh Thai Restaurant\" title=\"Manivanh Thai Restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6338\">\u003cbr>\nFor five years now, Manivanh, a smallish place on 24th Street near Hampshire, has been one of my very favorite neighborhood restaurants in town. It's a completely unremarkable-looking Thai joint unceremoniously dumped at the grimiest edge of the Mission District, out of step with the strip's bevy of taquerias, hair salons, and, more recently, art galleries and hipster donut stands. For three years, I lived two blocks away, not far from 24th and Utah, where \u003ca href=\"http://www.jacksclubsf.com/\">Jack's Club\u003c/a> cheerfully presides over the corner. Manivanh holds just over a dozen tables, half of them empty most nights. The servers frequently look as fried as Krispy Kremes, their eyes distant and glazed. Between orders, they crane their necks to stare up at the television hovering above the counter. One afternoon, when all the area liquor stores were closed for a holiday, the host sold me a few beers to-go without so much as a blink. Manivanh is not a hole-in-the-wall, some Bourdanian treasure where fears of gastrointestinal trauma accompany each tasty bite. The interior is clean and warm, even pleasant. The neighborhood is fine, even though the 24th Street drunks' hacking coughs rattle through the window panes and swaying grocery cart barges skitter along the sidewalk outside. Satay and pad thai don't spark the excitement food-obsessed city residents work up over tacos. Everyone has a favorite Thai lunch place socked away somewhere -- the stuff of cheap lunch specials and coconut-creamed ice teas in tall plastic cups. Manivanh is a true find, unusual precisely because it's so good yet so relentlessly unexceptional in its design and scope, a regular, everyday restaurant without a whiff of marketing mojo and no rugged street food cred. Few would think to sniff it out and even fewer would bother writing about it, but I beseech you all the same to discover it, to walk down 24th Street until you can clearly hear the hum and screech of 101. Look to your left, see the sign, sit down, and order the larb-ped.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/larb400.jpg\" alt=\"Larb\" title=\"Larb\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-6339\">\u003cbr>\n\u003cem>Isn't it larb-ly?\u003c/em>\u003c/p>\n\u003cp>Larb is not a sludge-metal band from Florida or a faintly embarrassing medical condition. Larb may actually be those things as well, but the larbs I know first-hand are meat salads: fish sauce-y melanges in innumerable lovely variations, popular throughout Laos as well as Thailand. Refreshing and bold, Manivanh's larb-ped -- minced duck, lettuce, mint, and red onion laced with a chili-flecked lemon dressing -- is heady, almost druggy in its deliciousness, unsettlingly, crazily flavorful -- a sweet, benevolent \u003ca href=\"http://www.youtube.com/watch?v=-Oz2jN87jIA\">Klaus Kinski\u003c/a> on the palette. In the past four months, I've taken three different groups of people to Manivanh, and every single neophyte has gone batty for this minor miracle of taste and texture. I wandered down with a friend on the eve of his flight back to Philadelphia and he, upon spooning up the last bit, wondered out-loud if he could pack a few orders to bring back to the city of brotherly love. \"The duck -- it's like bacon, except somehow better,\" another friend remarked on the night of his conversion, reaching for a third helping, unsubtly trying to snag more than his fair share of the chewy, crispy bits. Manivanh's \u003ca href=\"http://sanfrancisco.menupages.com/restaurants/manivanh-thai/\">menu\u003c/a> beckons with many very good things, like grilled pork, chicken with chiles, onion, and fresh basil, and fried bean cake with cashews and roasted curry paste. Yet this one dish -- the transcendent larb-ped -- sends the restaurant over the top, searing it into heart and memory. Again and again, I recommend Manivanh to anyone interested -- because I want others to know it and cherish it as well.\u003c/p>\n\u003cp>Still, a few weeks ago, in bed, watching the long-awaited \"No Reservations: San Francisco\" on my laptop, I was happy not to see forkfuls of that fine ducky goodness disappearing into \u003ca href=\"http://www.chickenandcheese.org/jonellblog/uploaded_images/jody-bourdain-799684.jpg\">Anthony Bourdain\u003c/a>'s gaping maw. \u003c/p>\n\u003cp>Over the course of that episode, he painted a broad strokes portrait of the San Francisco he wanted to hate, a city where the good stuff has to be pried out from beneath sheet-rock layers of weak Chez Panisse-y silliness. It's a pretty cool town, he seemed to say, so long as you keep it real among the hordes of smug, self-righteous yoga mat people telling you how to eat -- in his mind, villains more onerous than greedy landlords, creeps, loud-talking Muni lunatics, and fickle fault-lines. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>His pal \u003ca href=\"http://anthony-bourdain-blog.travelchannel.com/read/romania-what-the-hell-happened\">Zamir's meltdown in Romania\u003c/a>, however bizarre and mortifying, was, as Bourdain might intone on a clips show voice-over, good television. Making fun of vegetarians in San Francisco is not. The tall, gray host is usually much more insightful than he was here, using food as a trusty lens through which to respectfully experience the ways people live around the world. He likes delving into the preposterous, the campy, and the down-and-dirty. When it comes to eating on camera, \u003ca href=\"http://www.youtube.com/watch?v=NWSvv7hmWSU\">fried squeazel\u003c/a>, pig's eyes, chicken asses, and seven-pound tortas are his ripe texts, ideal, semi-shocking stuff he can stretch into funny, alcohol-soaked, highly watchable lessons of cultural interest.\u003c/p>\n\u003cp>A pedestrian pleasure such as Manivanh wouldn't interest Bourdain, at least for the sake of his show. For that, I am thankful. I like my larb line-less, my beloved local gems broadcasted via whispers, not ear-splitting bellows from some perch on Foodie Mountain where he sits every Monday, leather-jacketed, hung-over, racked with indigestion, clutching his megaphone. \u003ca href=\"http://chowhound.chow.com/topics/643772\">That's It\u003c/a>, the deli with the seven-pound torta, sits a block away from where I currently live. One day, it was my corner store, and, the next, I had to squeeze through a mob just to get a tall can from the cooler in the back. \u003c/p>\n\u003cp>It may not make for good television, but you can learn a lot about the way we live from something so mundane as a neighborhood restaurant and its way with one dish -- maybe not from Manivanh specifically, but from establishments like it. In my reality, of which I am, of course, captain, Manivanh serves the best Thai food in the city. The rest of the world doesn't have to agree. Manivanh's \u003ca href=\"http://www.yelp.com/biz/manivanh-thai-restaurant-san-francisco\">Yelp reviews\u003c/a> are high, four stars, on average, with some disgruntled customers, as usual, chirping up to soil the spread. Interestingly, the gripes people air about Manivanh are often very specific and personal, super-subjective criticisms unbound by universally persuasive criteria. One reviewer complains about too many onions. Another bemoans the absence of white-meat chicken. A vegetarian whines about fish sauce in the silver noodles she'd thought were meatless, claiming that the waitress rolled her eyes when she shared her grievance, which Bourdain, had he been there, hovering in the corner like a spectral watchdog, would have done too. People are inclined to be inflexible about what they eat at cheap neighborhood restaurants, particular to the point of weird, preschool-y pickiness. We want what we want, when we want it, how we think it should be made -- usually the way we've learned to like it somewhere else. Eggplant is not my favorite vegetable, but I wouldn't tell \u003ca href=\"http://www.frenchlaundry.com/\">Thomas Keller\u003c/a> that if he prepared it for me. Yet if I ordered larb-ped at another Thai restaurant, and for some stupid reason, it arrived topped with a heaping portion of soggy eggplant, I might not go back to try anything else. In such restaurants, perhaps we're really seeking personal chefs challenged to solve the mysteries of our individual tastes without clues, or an unwavering Applebee's from the block, consistently supplying whatever specific eating experience it is we desire, wherever we go. For those who've learned to love it somewhere else, it takes a lot to go out of your way to try larb like this, to begin a new relationship with a familiar food rendered foreign all over again. But, if you do, as Rick said at the end of \u003ca href=\"http://www.youtube.com/watch?v=0-QdrUHJbo4\">\"Casablanca,\"\u003c/a> as he strode off into the mist with Captain Louis, it might be the start of a beautiful friendship.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Manivanh\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Manivanh+thai+restaurant+san+francisco&sll=37.0625,-95.677068&sspn=46.14027,61.083984&ie=UTF8&ll=37.754158,-122.407093&spn=0.090527,0.119305&z=13&iwloc=A\">map\u003c/a>\u003cbr>\n2732 24th Street\u003cbr>\n(between Hampshire and Potrero)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 552-3534\u003c/p>\n\n","blocks":[],"excerpt":"For five years now, Manivanh, a smallish place on 24th Street near Hampshire, has been one of my very favorite neighborhood restaurants in town. It's a completely unremarkable-looking Thai joint unceremoniously dumped at the grimiest edge of the Mission District, out of step with the strip's bevy of taquerias, hair salons, and, more recently, art galleries and hipster donut stands. ","status":"publish","parent":0,"modified":1528485296,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":1381},"headData":{"title":"Manivanh: Larb is Real | KQED","description":"For five years now, Manivanh, a smallish place on 24th Street near Hampshire, has been one of my very favorite neighborhood restaurants in town. It's a completely unremarkable-looking Thai joint unceremoniously dumped at the grimiest edge of the Mission District, out of step with the strip's bevy of taquerias, hair salons, and, more recently, art galleries and hipster donut stands. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Manivanh: Larb is Real","datePublished":"2009-08-25T14:17:18.000Z","dateModified":"2018-06-08T19:14:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"6334 http://blogs.kqed.org/bayareabites/?p=6334","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/08/25/manivanh-larb-is-real/","disqusTitle":"Manivanh: Larb is Real","path":"/bayareabites/6334/manivanh-larb-is-real","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/manivanh500.jpg\" alt=\"Manivanh Thai Restaurant\" title=\"Manivanh Thai Restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6338\">\u003cbr>\nFor five years now, Manivanh, a smallish place on 24th Street near Hampshire, has been one of my very favorite neighborhood restaurants in town. It's a completely unremarkable-looking Thai joint unceremoniously dumped at the grimiest edge of the Mission District, out of step with the strip's bevy of taquerias, hair salons, and, more recently, art galleries and hipster donut stands. For three years, I lived two blocks away, not far from 24th and Utah, where \u003ca href=\"http://www.jacksclubsf.com/\">Jack's Club\u003c/a> cheerfully presides over the corner. Manivanh holds just over a dozen tables, half of them empty most nights. The servers frequently look as fried as Krispy Kremes, their eyes distant and glazed. Between orders, they crane their necks to stare up at the television hovering above the counter. One afternoon, when all the area liquor stores were closed for a holiday, the host sold me a few beers to-go without so much as a blink. Manivanh is not a hole-in-the-wall, some Bourdanian treasure where fears of gastrointestinal trauma accompany each tasty bite. The interior is clean and warm, even pleasant. The neighborhood is fine, even though the 24th Street drunks' hacking coughs rattle through the window panes and swaying grocery cart barges skitter along the sidewalk outside. Satay and pad thai don't spark the excitement food-obsessed city residents work up over tacos. Everyone has a favorite Thai lunch place socked away somewhere -- the stuff of cheap lunch specials and coconut-creamed ice teas in tall plastic cups. Manivanh is a true find, unusual precisely because it's so good yet so relentlessly unexceptional in its design and scope, a regular, everyday restaurant without a whiff of marketing mojo and no rugged street food cred. Few would think to sniff it out and even fewer would bother writing about it, but I beseech you all the same to discover it, to walk down 24th Street until you can clearly hear the hum and screech of 101. Look to your left, see the sign, sit down, and order the larb-ped.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/larb400.jpg\" alt=\"Larb\" title=\"Larb\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-6339\">\u003cbr>\n\u003cem>Isn't it larb-ly?\u003c/em>\u003c/p>\n\u003cp>Larb is not a sludge-metal band from Florida or a faintly embarrassing medical condition. Larb may actually be those things as well, but the larbs I know first-hand are meat salads: fish sauce-y melanges in innumerable lovely variations, popular throughout Laos as well as Thailand. Refreshing and bold, Manivanh's larb-ped -- minced duck, lettuce, mint, and red onion laced with a chili-flecked lemon dressing -- is heady, almost druggy in its deliciousness, unsettlingly, crazily flavorful -- a sweet, benevolent \u003ca href=\"http://www.youtube.com/watch?v=-Oz2jN87jIA\">Klaus Kinski\u003c/a> on the palette. In the past four months, I've taken three different groups of people to Manivanh, and every single neophyte has gone batty for this minor miracle of taste and texture. I wandered down with a friend on the eve of his flight back to Philadelphia and he, upon spooning up the last bit, wondered out-loud if he could pack a few orders to bring back to the city of brotherly love. \"The duck -- it's like bacon, except somehow better,\" another friend remarked on the night of his conversion, reaching for a third helping, unsubtly trying to snag more than his fair share of the chewy, crispy bits. Manivanh's \u003ca href=\"http://sanfrancisco.menupages.com/restaurants/manivanh-thai/\">menu\u003c/a> beckons with many very good things, like grilled pork, chicken with chiles, onion, and fresh basil, and fried bean cake with cashews and roasted curry paste. Yet this one dish -- the transcendent larb-ped -- sends the restaurant over the top, searing it into heart and memory. Again and again, I recommend Manivanh to anyone interested -- because I want others to know it and cherish it as well.\u003c/p>\n\u003cp>Still, a few weeks ago, in bed, watching the long-awaited \"No Reservations: San Francisco\" on my laptop, I was happy not to see forkfuls of that fine ducky goodness disappearing into \u003ca href=\"http://www.chickenandcheese.org/jonellblog/uploaded_images/jody-bourdain-799684.jpg\">Anthony Bourdain\u003c/a>'s gaping maw. \u003c/p>\n\u003cp>Over the course of that episode, he painted a broad strokes portrait of the San Francisco he wanted to hate, a city where the good stuff has to be pried out from beneath sheet-rock layers of weak Chez Panisse-y silliness. It's a pretty cool town, he seemed to say, so long as you keep it real among the hordes of smug, self-righteous yoga mat people telling you how to eat -- in his mind, villains more onerous than greedy landlords, creeps, loud-talking Muni lunatics, and fickle fault-lines. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>His pal \u003ca href=\"http://anthony-bourdain-blog.travelchannel.com/read/romania-what-the-hell-happened\">Zamir's meltdown in Romania\u003c/a>, however bizarre and mortifying, was, as Bourdain might intone on a clips show voice-over, good television. Making fun of vegetarians in San Francisco is not. The tall, gray host is usually much more insightful than he was here, using food as a trusty lens through which to respectfully experience the ways people live around the world. He likes delving into the preposterous, the campy, and the down-and-dirty. When it comes to eating on camera, \u003ca href=\"http://www.youtube.com/watch?v=NWSvv7hmWSU\">fried squeazel\u003c/a>, pig's eyes, chicken asses, and seven-pound tortas are his ripe texts, ideal, semi-shocking stuff he can stretch into funny, alcohol-soaked, highly watchable lessons of cultural interest.\u003c/p>\n\u003cp>A pedestrian pleasure such as Manivanh wouldn't interest Bourdain, at least for the sake of his show. For that, I am thankful. I like my larb line-less, my beloved local gems broadcasted via whispers, not ear-splitting bellows from some perch on Foodie Mountain where he sits every Monday, leather-jacketed, hung-over, racked with indigestion, clutching his megaphone. \u003ca href=\"http://chowhound.chow.com/topics/643772\">That's It\u003c/a>, the deli with the seven-pound torta, sits a block away from where I currently live. One day, it was my corner store, and, the next, I had to squeeze through a mob just to get a tall can from the cooler in the back. \u003c/p>\n\u003cp>It may not make for good television, but you can learn a lot about the way we live from something so mundane as a neighborhood restaurant and its way with one dish -- maybe not from Manivanh specifically, but from establishments like it. In my reality, of which I am, of course, captain, Manivanh serves the best Thai food in the city. The rest of the world doesn't have to agree. Manivanh's \u003ca href=\"http://www.yelp.com/biz/manivanh-thai-restaurant-san-francisco\">Yelp reviews\u003c/a> are high, four stars, on average, with some disgruntled customers, as usual, chirping up to soil the spread. Interestingly, the gripes people air about Manivanh are often very specific and personal, super-subjective criticisms unbound by universally persuasive criteria. One reviewer complains about too many onions. Another bemoans the absence of white-meat chicken. A vegetarian whines about fish sauce in the silver noodles she'd thought were meatless, claiming that the waitress rolled her eyes when she shared her grievance, which Bourdain, had he been there, hovering in the corner like a spectral watchdog, would have done too. People are inclined to be inflexible about what they eat at cheap neighborhood restaurants, particular to the point of weird, preschool-y pickiness. We want what we want, when we want it, how we think it should be made -- usually the way we've learned to like it somewhere else. Eggplant is not my favorite vegetable, but I wouldn't tell \u003ca href=\"http://www.frenchlaundry.com/\">Thomas Keller\u003c/a> that if he prepared it for me. Yet if I ordered larb-ped at another Thai restaurant, and for some stupid reason, it arrived topped with a heaping portion of soggy eggplant, I might not go back to try anything else. In such restaurants, perhaps we're really seeking personal chefs challenged to solve the mysteries of our individual tastes without clues, or an unwavering Applebee's from the block, consistently supplying whatever specific eating experience it is we desire, wherever we go. For those who've learned to love it somewhere else, it takes a lot to go out of your way to try larb like this, to begin a new relationship with a familiar food rendered foreign all over again. But, if you do, as Rick said at the end of \u003ca href=\"http://www.youtube.com/watch?v=0-QdrUHJbo4\">\"Casablanca,\"\u003c/a> as he strode off into the mist with Captain Louis, it might be the start of a beautiful friendship.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Manivanh\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Manivanh+thai+restaurant+san+francisco&sll=37.0625,-95.677068&sspn=46.14027,61.083984&ie=UTF8&ll=37.754158,-122.407093&spn=0.090527,0.119305&z=13&iwloc=A\">map\u003c/a>\u003cbr>\n2732 24th Street\u003cbr>\n(between Hampshire and Potrero)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 552-3534\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/6334/manivanh-larb-is-real","authors":["5060"],"categories":["bayareabites_2998","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_2213","bayareabites_2634","bayareabites_2633","bayareabites_2383"],"featImg":"bayareabites_6338","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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