Thai Ghang Waan in Springfield, VA
I decided to stop by for a late lunch at 2PM today. Since I spoke Thai when I walked in, they handed me both the English and the Thai menu. I decided to order from the Thai menu today which is attached. It's a small menu, but it has the dishes that really reminds me of my trips to LA and Bangkok. I ordered Goong Chae Nam Pla and Suki Haeng with chicken. I think the Goong Chae Nam Pla itself is worth a visit. It's basically shrimp sashimi soaked in a sauce of garlic, lime juice, and fish sauce. Then, each shrimp is topped with crushed fresh green Thai chiliies with a thin sliver of fresh garlic. Suki is the Thai and Lao take on Sukiyaki. The sauce is peanut and fermented tofu based. It comes in a soup (Nam) or dry (Haeng). I had the dry version. I thought it was just as good as my mom's. I love that it wasn't sweet which can happen in a lot of Thai places. While I was there, there were a lot of other Thai patrons coming in ordering food to go. That kind of gives me hope that their other dishes are good as well.
This sounds really good. Maybe a possibility for a Chowhound group meal? Send me a PM if you are interested.
I had their "pres-seasoned beef" noodle soup - aka floating market - today with a side of Chinese broccoli and crispy pork. The noodle was $10, broccoli $14 - cheaper than i-Thai, but the portions were a bit smaller as well. The noodle soup was mildly spicy - loaded with all kinds of beef offal - liver, tripe, tendon, beef balls, etc. The Chinese broccoli and crispy pork was really good texture wise. The pork was crispy without being teeth shattering and the broccoli had a very nice crunch. I will have to go back and try other dishes.