Photos by: Martin Ramin
Mon, July 17, 2017 7:00 PM
The Beard House
Menu
Hors d’Oeuvre
Ahaan Vang:
Sakoo Yadsai > Tapioca Dumplings with Ground Pork, Salted Radishes, and Peanuts
Mieng Muang Luang > Savory Rice Paste–Stuffed Betel Leaves with Traditional Accoutrements
Piing Hua Jai Kai > Grilled Chicken Hearts with Spring Onion–Cilantro Sauce
Muu Som > Rice-Cured Pork Belly with Shrimp Crackers, Jaew Bong, Ginger, Lemongrass, and Chiles
Margus Margi Riesling 2010
Dinner
Assorted Jaew with Khao Niew and Pak Sod > Jaew Paa with Grilled Fish, Hog Plum, and Cilantro; Jaew Het Pouk with Roasted Mushrooms, Tamarind, and Shallots; Jaew Mak Len with Charred Eggplant, Unfiltered Fish Sauce, and Chiles; Jaew Bong with Roasted Chiles, Fish Sauce, and Garlic
Lao Brewery Company BeerLao Dark Lager
Laab Gai Tok > Minced Aged Guinea Fowl with Toasted Rice, Chiles, Scallions, Lemongrass, Galangal, Cilantro, and Mint
Fred Loimer Lois Grüner Veltliner 2015
Awk Kuang Nai > Beef Tripe Stew with Mustard Leaves, Thai Eggplant, Wood Ear Mushrooms, and Dill
Wölffer Estate Rare Classic White NV
Family-Style Pun Mieng Paa > Banana Leaf–Wrapped and Grilled Red Snapper with Red Curry, Ginger, and Dill; with Rice Noodles, Lemongrass, Ginger, Galangal, Thai Eggplant, Cherry Tomatoes, Mint Leaves, Crispy Pork Skins, Peanuts, Lettuce Wraps, and Spicy Fermented Soybean–Pineapple Sauce
Okie Dokie Smokie > Cocchi Americano with Compass Box Whiskey and Coconut Water
Nahm Wahn Loi Mak Teng > Coconut Custard with Rhubarb–Lychee Tea, Mint Oil, Melons, and Berries
Del Professore White Vermouth NV