By popular demand, Rabieng brings you Nam Kao Todt!

What is Nam Kao Todt you ask?  It's one of the more elaborate Thai spicy salads (Yaam) to prepare, combining two primary components:  the Nam, which is Thai cured (lime, garlic) pork sausage and the Kao Todt, which means deep-fried rice.  The Nam sausage is pulled into bite-sized morsels.  Curried jasmine rice is hand formed into balls then deep-fried, creating what resembles the texture of Rice Crispies- airy, puffy, crunchy rice.  The rice balls are then crumbled into bits & pieces and tossed with the Nam in a bowl along with fresh chilies, lime juice, fish sauce & sugar- enhancing the four principle flavor profiles of Thai cooking:  spicy, sour, salty and sweet (respectively).  Peanuts & dried chilies are tossed in for good measure ; )


The enigma & allure of Thai cuisine lies not only in adherence to the aforementioned flavor profiles, but also the harmonious fusion of otherwise totally random ingredients.  If you love spicy, authentic, country Thai cooking- then Nam Kao Todt is a must try!


It is perhaps the complexity of these ingredients and tedious preparation, that Nam Kao Todt seldomly appears on the menus of Thai restaurants outside of the Kingdom.  We bring you this special dish to Falls Church, VA at Rabieng- home of Thai country comfort cookin'!

Rabieng proudly serves Fat Tire Amber Ale!

"Named in honor of our co-founder's bike trip through Europe, Fat Tire Amber Ale marks a turning point in the young electrical engineer's home brewing. Belgian beers use a far broader palette of ingredients (fruits, spices, esoteric yeast strains) than German or English styles. Together with co-founder, Kim Jordan, they traveled around sampling their homebrews to the public. Fat Tire won fans with its sense of balance: toasty, biscuit-like malt flavors coasting in equilibrium with hoppy freshness". -New Belgium Brewery

Musings on Restaurant Week & prix-fixe Thai menus...

In case you're wondering why Rabieng (and Duangrat's) does not participate in Restaurant Week, it's simple- we believe in offering the customer our full menu and the freedom of choice.  After all, it's your money and your belly, why leave it up to someone else's discretion?  More importantly, our a la carte prices are already an outstanding value!  In fact, we are perennially awarded Very Best Bargain restaurant by The Washingtonian Magazine.  This means that you can easily build your own 2-3+ course meal  for well less than the Restaurant Week promo price, which at $90 (2-3 course dinner for two, no drinks), in my humble opinion & generally speaking- doesn't sound like such a good deal.  Bottom line is, no need to wait for a "sale", just come anytime, eat your heart's desire, and still come out on top!

Happy New Year!

Well folks, it's a new year and we were finally able to secure a new url (web address)!  Apparently, someone out there in cyberspace had been squating on "www.rabieng.com".  Now that you are here, please take the time to change your bookmark over from the former www.rabiengthai.com to just www.rabieng.com- simplicity is good and just like a supermodel, we want to be known by only ONE word ; )  Wishing everyone a safe and prosperous 2012!

"Songkran" (Thai New Year's week ) is here April 11-17!

In Thailand, the Thai New Year is marked by the week-long water festival known as "Songkran".  The splashing or dousing of anyone and everyone with water stems from the ancient Thai belief that the purity of water washes away evil & misfortune, replacing it with good luck, prosperity and happiness.  Needless to say, this is a much anticipated ritual during Thailand's hottest month! 

Weekend Dim Sum!

Don't miss Rabieng's weekend Dim Sum lunch!  Every Saturday & Sunday from 11AM to 3PM! 

Hot & made to order, our menu of 30 snack-sized plates is sure to please every palate! 

Beer Lao Dark now available!

Whilst looking for a dark beer to fill the void, we found the perfect fit that's a bit closer to home than Guinness!  Rabieng introduces Beer Lao Dark. 


Brewed by our "next door" neighbors in Laos w/ hand-picked indigenous rice varieties, spring water originating from the Himalayan foothills, Hallertau hops, German Yeast and French malted barley

"The soft, roasted malt flavors are well balanced with a pleasant bitter finish, not complex, but damn good with spicy foods..."

- Charles Finkel, founder of Merchant du Vin