When we talk about the types of food that we like, most of us are able to quickly list our favorite types of cuisine. Sushi! Italian! French! Which makes us wonder, what is it about food that helps us distinguish what we like versus what we don’t like? We believe that flavor is one of the key components in cuisine, particularly Vietnamese cuisine as prepared at Le Colonial that gives it the extra je ne sais quoi. Why, you ask? Well…we’ll go ahead and give you the answer— it’s because of the zesty and aromatic herbs! So, even though you may not be in Vietnam, your palate will certainly think you are!
One of the ultimate Vietnamese herbs you are all probably familiar with is mint. Mint is used in many cultures to impart a hint of clean herbaceous freshness. Try to imagine our In Chao Tom dish – grilled shrimp mousse, sugar cane, angel hair noodles, lettuce and peanut sauce – without the cutting green tinge of mint. You can’t—the essence of the dish would be gone!
Another very prevalent herb used in Vietnamese cooking—and, of course, at Le Colonial, too—is lemongrass. With its subtle citrus flavor it is liberally added to countless dishes from soups to chicken, beef and seafood. An actual grass, it can be used powdered, dried or fresh. Its distinctive lemony flavor is, at its best, in Ga Nuong Xa, pan roasted chicken with a lime dipping sauce. Délicieux!
So go ahead—on your next visit to Le Colonial, let these botanical delights transport you to the exotic lands of Vietnam.