This homey mom-and-pop Lao/Thai/Vietnamese restaurant has built a loyal and growing clientele through a no-compromise approach to the pungent, savory, spicy, and herbal tastes of Southeast Asia. That means the occasional dish, including the dazzling green papaya salad, might set off your internal fire alarm; some standards, like chicken larb, might surprise you with bits of organ meat; and others, such as green curry, drunken noodles, and shrimp sautéed with veggies in chili paste, will draw you into their complex interactions, juxtapositions, and masterful balances of traditional flavors. We will always order the nam kow, minced pork fried with rice that you wrap into lettuce leaves, and the sai ooa, baked Lao sausage that’s grilled to crustiness and best savored with sticky rice and jeow bong, an intense chili paste. Cool your palate with ice tea and soothe it with mango and sticky rice or fried bananas and ice cream for dessert. Serves lunch and dinner daily.