THAI ONE ON THIS WEEK
Happy Friday and Happy Summer Solstice, everyone! Lately we’ve been craving flavors that are tart, sweet, spicy, salty, and umami-y… Know what cuisine has all of those flavors and more? Thai Food.
Luckily, in Los Angeles, Anthony’s got the pick of the litter with some of the best Thai restaurants in the country (certainly in Southern California). So this week, he’s taking us to his neighborhood spot, Anajak Thai, one of the country’s premier Thai restaurants. Then he’ll show you how to make an easy weeknight version of one of his favorite Thai dishes… and you don’t even need to find your passport!
W4D RIDE ALONG: ANAJAK THAI
AU: If you keep up with the restaurant/hospitality scene, you most certainly have heard of Anajak Thai Cuisine, the 43-year-old restaurant that, under Chef/Owner Justin Pichetrungsi, has won an avalanche of accolades since he took over the family restaurant from his dad, Ricky, in 2019.
What accolades? Well, how about LA Times Restaurant of the Year (2022), and Justin being named Food&Wine Best New Chef (2022), not to mention taking home a James Beard Foundation Award for Best Chef: California in 2023.
As patrons of the restaurant since 2018, we used to order our takeout Pad Thai and Pad Siew from Anajak—especially during the pandemic. But suddenly everyone started murmuring about how the Thai classics coming from the kitchen were complimented by the (new) extensive natural wine program. Slowly, Anajak began to keep one foot rooted in its history and traditional Thai cuisine while dipping it’s other toe into the free-wheeling, I’m-gonna-do-it-my-way style that makes it so popular today. Plus, Justin began sourcing from local, high-quality purveyors for ingredients. For example, the dry-aged hamachi (above) is sourced from just down Ventura Boulevard at The Joint Seafood.
EK: And if you’ve been to The Joint, you know how special that is! When I was in LA, Anthony took me there. They not only sell pristine seafood, but they dry age it as well! They say that dry aging the fish minimizes waste and maximizes quality. After sampling quite a few of their offerings, I say it minimizes waste and maximizes TASTE!
I also love that—like a butcher shop—they cut the seafood to order so you know that you are getting a fresh piece! If you live in LA and haven’t been to The Joint Seafood, you must go. And if you are visiting and love seafood, you must put it on your list along with Anajak!
AU: But the meticulous sourcing at Anajak doesn’t stop there… just like the legacy of California Cuisine before him, Justin Pichetrungsi has compiled a list of farmers, gatherers, and fish mongers who offer the very best, so that the very best ends up on your plate.
Speaking of plates… Here are some from a recent trip to Anajak… I highly recommend you go, if you’re in the Sherman Oaks area!
EASY WEEKNIGHT LARB (LAAB)
AU: One delicious Thai recipe that I love is Larb (or Laab). If you’ve never had larb, or haven’t heard of it, it’s basically a ground meat salad that hails from Northeast Thailand.
It is typically made of ground meat and lots of fresh herbs such as mint, cilantro, and scallions. It is typically dressed with lime juice, fish sauce, and chilis. If you have access to a great Asian market, pick up some toasted rice powder to make it traditional (I didn’t have any, and was not going to make it, so it’s not written in the recipe).
EK: I am so excited to make this at home! It’s one of my favorite dishes to order but truthfully, I didn’t know one person who makes it at home—until now! Thanks to your streamlined version, we can all make it at home this weekend!
AU: This particular recipe was inspired by my dear friend, Justin, who made this for me when I was staying with him (and his wife, Lexy, who happens to be my bestie) during a work trip. I can’t tell you how nice it was to come to home after a long day at work. To have someone making this incredibly flavorful and healthy meal?! For lil ol’ me?!? Truly a gift.
AU: The ingredient line up is pretty simple: 2 pounds of ground meat of your choice (I used turkey, but chicken or pork would both be excellent), some shallots, scallions, limes, mint or cilantro (or both!), a serrano chili, and cabbage (I used coleslaw mix—already shredded for you!). For sauces, you’ll need soy (or tamari), sriracha, and fish sauce.
What’s kind of genius about Justin’s original recipe is that you pickle the shallots in lime juice, then you add that pickling liquid to the pot to flavor the entire dish. DOUBLE DUTY!! We love to see it.
EK: That’s a great double duty trick and good for zero food waste too!
AU: Exactly! So you slice your shallots and pickle them in lime juice, some brown sugar, and a pinch of salt while you prepare the rest of the dish.
Start by sauteeing the scallion whites and serrano chili in some oil in a big skillet. You want a wide skillet here, because you are going to be adding two pounds of meat, and if you don’t have enough space in the pan to let that meat “breathe,” it’s going to steam and be very grey-looking.
After the meat has browned, you transfer the (now pickled) shallots to a new bowl, and stir some soy sauce, sriracha, and fish sauce into the pickling liquid. The liquid goes into the pan to flavor the meat, and cook until it reduces by half. Cut the heat, and stir in your cabbage, mint, and scallion greens. VOILA! You’ve made Larb.
AU: You can serve it in a bowl over rice, topped with the pickled shallots and some crushed peanuts (I highly recommend the Crunchy Chili Onion Peanuts from TJ’s for this! They add an additional layer of spice and flavor!), or serve it in lettuce cups with some cucumbers, carrots, or long beans. Both are beyond delicious and refreshing.
And now I don’t have to stalk the reservation line to get a table at Anajak when I want some good Thai food. :)
