Tom's review of Thip Khao

WASHINGTON, DC - MARCH 9: Chef Seng Luangrath Chef/Owner of Thip Khao prepares the soup called KHAO POON NUM PA SAI LUAD. Other dishes include PING LEAN - Grilled beef tongue with spicy chili lime sauce, Lao tilapia ceviche and MIENG VIENGCHANH - Self-lettuce wraps with knap pah (grilled fish), fresh lemongrass, ginger, eggplant, tomato, pineapple sauce, peanut, noodle. (Photo by Dixie D. Vereen/For The Washington Post via Getty Images)
WASHINGTON, DC - MARCH 9: Chef Seng Luangrath Chef/Owner of Thip Khao prepares the soup called KHAO POON NUM PA SAI LUAD. Other dishes include PING LEAN - Grilled beef tongue with spicy chili lime sauce, Lao tilapia ceviche and MIENG VIENGCHANH - Self-lettuce wraps with knap pah (grilled fish), fresh lemongrass, ginger, eggplant, tomato, pineapple sauce, peanut, noodle. (Photo by Dixie D. Vereen/For The Washington Post via Getty Images)
Tom's review of Thip Khao
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Credit:
The Washington Post / Contributor
Editorial #:
466669218
Collection:
The Washington Post
Date created:
09 March, 2015
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Source:
The Washington Post
Object name:
Thip Khao
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6016 x 4016 px (50.94 x 34.00 cm) - 300 dpi - 16 MB