Menu — SF Dinner
BEER NUTS $6
Tua Din - A fun & addictive bar snack to keep you drinking. Red peanuts roasted with makrut lime leaves, chilies, garlic , & salt.
BLISTERED GREEN BEANS $12
My mother’s original recipe: tender beans tossed in homemade Prik Khing curry paste with smoked bacon . Can be made without bacon.
BRUSSELS SPROUTS IN BEAN SAUCE $11
Phat Pak Talat Fai Dang – Wok-tossed with fermented yellow bean, garlic , & Thai chilies. A common, simple preparation of vegetables found at street vendors & in shophouses throughout Thailand & Laos. Vegetarian.
FRIED CHICKEN $14
Gai Tod – Isaan-style: boneless chicken thighs marinated, fried in a rice flour batter & tossed in Nam Prik Pao charred chili jam.
THAI PAPAYA SALAD $14
Som Tum Thai – A quintessential dish of Thai food: green papaya pounded with dried shrimp, palm sugar, tomatoes, fish sauce, chilies , & lime, topped with crushed peanuts. A balanced & refreshing salad of sweet, tart & savory – all mildly spiced.
LAO MUDDLED LONG BEAN SALAD $13
Tum Som Mak Tua Yao -This 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 , & lime. This salad is still balanced & refreshing, but it’s definitely funkier & spicier than the Thai-style.
MINCED PORK SALAD $15
Laab Moo –Tossed with shallots, mint, cilantro, green onions, rice powder, dried Thai chilies, & seasoned with fish sauce & lime. Served with lettuce & cucumber.
CAULIFLOWER SALAD W/ LEMONGRASS $14
Made like a laab salad. Tossed with shallots, lemongrass, mint, cilantro, green onions, rice powder, dried Thai chilies, & seasoned with soy sauce , & lime. Served with lettuce & cucumber. Vegan.
CRISPY RICE BALL SALAD $14
Nam Khao Tod – A Lao classic: Jasmine rice is seasoned with coconut meat & red curry paste; the rice is then formed into balls, fried, broken apart & tossed with fermented pork, peanuts, cilantro, dried Thai chilies, fish sauce, & lime juice. Served with a bouquet of herbs & lettuce. This crunchy salad can be made without pork.
BRAISED PORK BELLY $16
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, & cilantro. We recommend pouring the side of sriracha over every single bite.
HOMEMADE PENANG TOFU CURRY $15
Gaeng Penang Tofu - A rich, homemade red coconut milk curry spiced with nutmeg & mace, with makrut lime leaves. Sweetened with palm sugar, then simmered with pumpkin, cabbage, fried tofu, & basil. Vegetarian.
FRANGRANT “CHICKEN & RICE” $15
Khao Mun Gai –Hainanese style chicken & rice made the Hawker Fare way. Poached chicken thigh served with a ginger & fermented bean sauce, with cucumbers & cilantro over chicken fat rice. A hugely popular one dish meal found at most street vendors & shophouses, every vendor & household has their own original recipe, ours is no different in spirit & celebrates a classic. …Add chicken crack $1
BEAN THREAD NOODLE SALAD) $15
Yum Woon Sen – Warm glass noodles with minced pork, shrimp and wood ear mushrooms, tossed with Nam Prik Pao charred chili jam, lime juice, mint and green onions, topped with fried shallots.
RED CURRY RICE VERMICELLI NOODLES $14
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 & enriched with chicken broth, finished with bean sprouts, shaved cabbage, & herbs.
TAMARIND EGG DROP CURRY NOODLES WITH PEANUTS $14
Mee Kati – Flat rice noodles in a rich egg drop curry broth seasoned with peanuts, fermented bean paste & tamarind, garnished with bean sprouts, green onions, cilantro , & fried shallots. Vegetarian.
…Add shrimp $3 …Add tofu $2
ISAAN BBQ CHICKEN $16
Gai Yang – 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) & then rubbed with spices, lemongrass , & turmeric. This dish is served with two sauces: Nam Jim Waan, a sweet chili garlic sauce & Jaew Makham, a tart tamarind dip. Quantities are limited.
ISAAN HERBED PORK SAUSAGE $15
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, & sun-dried Thai chilies. The sausage is grilled & served with pork rinds, cucumber slices , & Nam Prik Noom, a roasted green chili relish.
BBQ PORK RIBS $18
Kra-toog Moo Ping – Schmitz Ranch natural baby back ribs marinated in whisky, white pepper, coriander root , & 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.
SATAY BEEF SHORTRIBS $18
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 & turmeric, lemongrass & garlic, then grilled & served with a tangy cucumber relish & homemade mildly spiced peanut sauce.
RICE & SIDES
STICKY RICE (Khao Niao) to eat with your hands $3
JASMINE RICE (Khao Jao) $3
CHICKEN FAT RICE (Khao Mun) chicken fat rice $3
GRILLED STICKY RICE (Khao Jee) $5
VERMICELLI NOODLES (Khao Poon) $3
AJAT cucumber relish $3
PEANUT SAUCE $3
FERMENTED MUSTARD GREENS $3