Homegrown Ingredients Make the Difference at Baan Thai


kang-kio-baan-thai

Brian Freedman dines at Baan Thai in Northern Liberties and finds dishes inspired by their homegrown ingredients.

Rad-nar—tender, slippery flat rice noodles—are listed as being topped with a homemade “gravy,” a word that I’ve rarely experienced having been used so accurately as it is here. This was a gravy in the old-school sense, meaty, glistening and built from a stock that’s boiled down each morning. A nuanced, clear-flavored tom yum, rooted in a homemade chicken stock, also benefitted from the kitchen’s DIY insistence.

Personal Touches Take The Dishes at Baan Thai to a Whole New Level [Philadelphia Weekly]

Photo by Felicia Perretti