It's served with black sesame-studded bread as crisp as shrimp chips.Īt many Vietnamese restaurants the lemongrass chicken ($8.50) is heavy and sweet, but at Golden Turtle only the white meat is used and the sauce has a light freshness. I'm also partial to the beef salad ($8.50) - warm, rosy-hued slices of meat that contrast with the the cool shredded onions and carrots. Diners remove the ground mixture from the sugar cane and roll it up in tissue-thin rice papers with pickled daikon, carrots, mint, cilantro and a fruity plum sauce sprinkled with peanuts. The lettuce is well chilled, sharing a platter with mint leaves, rice noodles, cilantro, marinated carrots, cucumbers and a spicy fish sauce, so diners can roll the ingredients up like a burrito.Īnother great do-it-yourself dish is the charbroiled shrimp sticks ($7.95), molded around sugar cane, lending a subtle sweetness. Two factors set the food apart: ingredients are obviously fresh and the combinations are balanced between the sweet, spicy, crunchy, soft, hot and cold elements.įor example, cigar-shaped imperial rolls ($5.95) stuffed with a ground pork, prawn and crab mixture come to the table so hot that the thin layer of oil is still bubbling on the crisp exterior. Even when you put aside the window dressing and the dollar or two more you'll pay per dish, the food is excellent.
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