After 20 years of exploring Thailand, Vietnam and Cambodia, Chef Andy Ricker brings the taste and foods of the back roads, street markets and food carts to this southeast Portland neighborhood where he started serving takeout from a shack in his driveway. He now has a full-service restaurant in his house. Reservations are not accepted, and given this place's popularity, plan to arrive early. Try the slow-roasted baby back ribs marinated in lao jiin, soy, honey, ginger and Thai spices.
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