At THIP KHAO, Homegrown Chilies and Fermented Pork Are the Keys to Muu Som | Signature Dish

Discover the vibrant flavors of Southeast Asian cuisine in Washington, DC as Seth Tillman heads to Lao restaurant Thip Khao. Chef Seng Luangranth helps explore the rich traditions of Lao cuisine and the art of fermentation. From the fiery bird's eye chilies - homegrown in Chef Seng's Northern Virginia garden - to the tantalizing fermented pork belly, each ingredient tells a unique story of Lao culture and innovation. Back at Thip Khao in DC's Columbia Heights neighborhood, Chef Seng showcases her expertise by cooking up Muu Som, a delectable dish bursting with ginger, onion, mushrooms, tomatoes, garden-fresh chilies, and the complex flavor of fermented pork. To complete the experience, Seth learns how to eat Muu Som with sticky rice, creating a perfect balance of flavors. Thanks to homegrown chilies and fermented pork, Seth gets to experience true Lao cuisine in a Washington, DC restaurant.
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This video is part of WETA's SIGNATURE DISH series, which highlights standout dishes from top restaurants across Washington, DC, Maryland, and Northern Virginia. Host Seth Tillman explores the incredibly diverse array of cuisines that the DMV offers, chatting with chefs, restauranters and others to explore the people and cultures behind DC’s best food. From strip mall eateries to fine dining establishments, SIGNATURE DISH explores DC’s favorite restaurants and brings you the many flavors of the DMV.
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