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    A selection of curated dishes from Vietnam come to you over the weekend

    page8sidestrip3SHOWCASING the deceptively simple, Vietnamese cuisine at Benjarong is chef Nguyen Thi Nho with a menu that is comprehensive enough to keep even the picky food traveller content.

    Start with a serving of a phe sua da, an iced coffee treat that the waiter brews at your table then encourages you to stir the resulting decocotion into sweetened condensed milk, topped up with ice cubes. A perfect drink to wash down the appetisers that follow, like charcoal-grilled beef skewered on lemongrass sticks, garden fresh shrimp spring and unique parcels of minced beef wrapped in betel leaf, which adds a peppery flavour to the meat.

    ‘Bowled’ over
    No Vietnamese meal is complete without pho — the satisfying salty broth, brimming with rice noodles, herbs and meat. It’s a good idea to share a portion before trying the mains. Another unusual delicacy is banana blossoms salad with strips of chicken, sliced green papaya, carrots, and cilantro, flavoured with salty fish sauce dressing and crunchy peanuts. A creamy coconut Vietnam chicken curry with mungbean sticky rice will team well with your taste buds as will the delicate glass noodle with crab meat. Desserts are quite unusual too — Mungbean Cake and crystal Steamed Banana Cake served with cream coconut.

    `1,200 for two. At Ulsoor.
    Details: 9342401606
    — Team Indulge

     

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