Eating Around: Thai Xing

| Print Post This | Like (0) | Comments (0)

IN HIS TINY KITCHEN with just enough space for himself, his ingredients, take-out containers and other delivery paraphernalia, Taw Vigsittaboot admits it takes a little longer for him to prepare cuisine similar to that of other restaurants in the area.

Despite the wait, Vigsittaboot continues to build a loyal following since opening Thai Xing in a small basement space on Florida Avenue on the edge of Shaw nearly two years ago. Working alone in his tiny kitchen, Vigsittaboot adheres to what he calls his mother's strategy for cooking. "When I use limes, I squeeze fresh lime while cooking, so I don't lose the smell and taste of them. I peel and crack each clove of garlic," he said. "I take cooking seriously and that takes more work."

Those who crave a lively, flavorful dish while adhering to a resolution to eat healthy after the holidays may want to order the larb gai, a spicy ground-chicken dish that Vigsittaboot claims is a variation on traditional preparations. Using fresh lime and Vietnamese coriander as well as cilantro, yi-ra — Thai for cumin — and chiles, he prepares a healthy dish with a kick. He said of his larb gai, "It's a spicy dish that will cheer you up."

» Thai Xing, 515 Florida Ave. NW; 202-332-4322 (Shaw-Howard U.)

Story and photo by Express contributor Melissa McCart