Tua din. A fun and addictive snack to keep you drinking. Red peanuts roasted with makrut lime leaves, chilies, garlic, and salt. Vegan and gluten free.

aew bong klup seen savanh. Pork floss dip served with vegetable crudites. Gluten free.

Nam khao tod. A Lao classic: Jasmine rice is seasoned with coconut meat and red curry paste; the rice is then formed into balls, fried, broken apart and tossed with fermented pork, peanuts, cilantro, dried Thai chilies, fish sauce, and lime juice. Served with a bouquet of herbs and lettuce. Vegan option available.

Som Tum Thai. A quintessential dish of Thai food: green papaya pounded with dried shrimp, palm sugar, tomatoes, fish sauce, chilies and lime, topped with crushed peanuts. Mildly spiced. Gluten free.

Marinated with a red curry dry rub, grilled and sliced, then tossed with red bell peppers, bean sprouts, Thai herbs, cilantro, red onions, and a rice wine citrus dressing. Gluten free.

Tum som mak tua yao. This funky salad packs a punch. It's pounded with salted black river crab (a Lao delicacy), fish sauce, Pladek fermented fish, shrimp paste, dried Thai chilies, tamarind, tomatoes and lime. Gluten free.

Laab. Minced and tossed with shallots, mint, cilantro, green onions, rice powder, dried Thai chilies, and seasoned with fish sauce and lime. Served with lettuce and cucumber. Gluten free.

My mother's original recipe: tender beans tossed in homemade prik khing curry paste with smoked bacon . Can be made without bacon. Gluten free.

Lightly seasoned and grilled. Served with seasonal vegetables and homemade red curry sauce. Gluten free.

Phat pak talat fai dang. Wok-tossed with fermented yellow bean, garlic and Thai chilies. A common, simple preparation of vegetables found at street vendors and in shophouses throughout Thailand and Laos. Vegan.

Gai tod. Isaan-style: boneless chicken thighs marinated, fried in a rice flour batter and served with nam prik pao charred chili jam.

Khao mun gai. Hainanese style chicken and rice made the Hawker Fare way. Poached chicken thigh served with a ginger and fermented bean sauce, with cucumbers and cilantro over chicken fat rice. A hugely popular one dish meal found at most street vendors and shophouses, every vendor and household has their own original recipe, ours is no different in spirit and celebrates a classic. Add chicken cracklings for an additional charge.

Khao poon nahm prik. Lao noodle dish of rice vermicelli noodles in a spicy coconut milk curry broth with minced chicken and bamboo shoots. Spiced with our homemade red curry paste and enriched with chicken broth, finished with bean sprouts, shaved cabbage and herbs. Available with catfish for an additional charge. Gluten free.

Mee kati. Flat rice noodles in a rich egg drop curry broth seasoned with peanuts, fermented bean paste and tamarind, garnished with bean sprouts, green onions, cilantro and fried shallots. Add tofu and shrimp for an additional charge. Vegetarian.

Dtom kiem. Tender pork belly, tofu and a hard-boiled egg. We braise the belly in a rich broth that's made by first making a caramel, then adding garlic, ginger, seasoning sauce, fish sauce and star anise. Topped with house-fermented mustard greens, Chinese celery, and cilantro. We recommend pouring the side of Sriracha over every single bite. Gluten free.

Aw Pla. From the heart of Isaan. Catfish and woodear mushrooms stewed with lemongrass, chilies and shallots, seasoned with fermented fish and dill then enriched with Thai eggplant. Gluten free.

Gaeng penang. A rich, homemade red coconut milk curry spiced with nutmeg and mace, with makrut lime leaves. Sweetened with palm sugar, then simmered with pumpkin, cabbage and basil. Your choice of fried tofu, chicken or shrimp. Gluten free.

An Isaan staple. BBQ chicken is found everywhere in Isaan: cooking along roadsides, in shophouses...even on bikes! Our half-chicken is brined for 24 hours (the meat can look a little pink) and then rubbed with spices, lemongrass and turmeric. This dish is served with two sauces: Nam Jim Waan, a sweet chili garlic sauce and Jaew Makham, a tart tamarind dip. Quantities are limited.

Sai oua. Made in-house, this aromatic Northern-style spicy pork sausage is made with braised pig's skin, garlic, shallots, fresh yellow turmeric, makrut lime leaves, and sun-dried Thai chilies. The sausage is grilled and served with pork rinds, cucumber slices, and Nam Prik Noom, a roasted green chili relish. Gluten free.

Kra-toog moo ping. Schmitz Ranch natural baby back ribs marinated in whisky, white pepper, coriander root and garlic, brushed with honey while grilling. Served with Jaew Mak Len, a charred tomato chili dip. The ribs with have some chew and will not be falling off the bone tender like American BBQ ribs. Gluten free.

Satay neur. Satay are typically on skewers, but this original recipe by my mother allows the bones to be the natural skewers. Natural Angus beef ribs are marinated in coconut milk and turmeric, lemongrass and garlic, then grilled and served with a tangy cucumber relish and homemade mildly spiced peanut sauce. Gluten free.

Khao niao. Eat with your hands.

Khao jao.

Khao mun.

Khao jee.

Khao poon.

Cucumber relish.