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Friday, 28 October 2011

Live @ Green Lemongrass

I frequently take out food from Green Lemongrass (see Friday Food Delivery & More Blogiversary Celebrations). 

Tonight was a live at-restaurant experience and it was wonderful.

After being welcomed by the big fish, I ordered Fresh Lime Soda. I was skeptical of fresh lime after my experience at YYC (read details) but the pleasant waitress assured me it was good.

It was more than good - soda water mixed with lime juice, sugar syrup, a piece of lime. It tasted more refreshing than lemonade and sweeter than any soda. 

My initial skepticism must have been written all over my face since the waitress came back to check that I liked what I ordered, and I assured her so.  

Another interesting feature on the menu was an appetizer of grilled shrimps on sugar cane. Not as tasty as my drink, but definitely nice looking and the peanut sauce that came with it was delicious. At least it made for a nice blog picture.

Waiting for the food, I was fascinated by all the sauces on the table - soy, hot, and fish sauces, Maggi liquid "seasoning" (whatever that is), pickled hot peppers and something in a mustard container that smelled intriguing, but not intriguing enough to try it.

And dinner arrives...

A favourite item there and they do it so well: beef satay with Vietnamese spring rolls over noodles. The only difference versus take-out is the presentation on the platter. It also definitely tasted fresher and warmer having it within 2 seconds of leaving the kitchen.

Highly recommend this place if you are in the mood for Vietnamese food.

Green Lemongrass
1086 Kingsway
Vancouver, BC
Green Lemongrass on Urbanspoon

1 comment:

somerville kitchen said...

I received an email from a reader telling me about Lovage or Sea Parsley. Here is what she said.

It grows tall; to c 5ft. The leaves give a rich/ even a ’meaty’ flavour to veg.soups. Large bunches/ hung to dry are wonderful for a kitchen, to use on a cold day

I’ve not ever purchased the bottled-seasoning MAGGI made from Lovage. To put it out on a table to me is akin to placing bottled OXO... very salty