Thai Chanthong and Kyle Baker
East Side Thai Kun | Austin | July 2017
FEATURED DISHES
Larb Salmon Crudo: Salmon, Lemongrass Nam Jim, Grape Tomatoes, Mint, Thai Chile, Celery, Cilantro, Bronze Fennel, and Toasted Rice Powder
Boat Noodle: Pork-Pig’s Blood Broth, Rice Noodles Pork Liver, Pork Tenderloin, Pork Ball, Water Spinach, and Fermented Thai Chile Vinaigrette
Som Tum Thai: Green Papaya, Fermented River Crab, Fish Sauce, Thai Chile, Cherry Tomato, Shrimp Paste, Lime, and Peanut
Roast Chicken, Coconut Milk, Soy, Garlic, White Pepper, Nam Jim Jaew, Tamarind-Chile Sauce, and Sticky Rice
Photography by Caroline Hatchett
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