Vietnamese Food Now Tickles Indian Taste Buds (Foodie Trail-Chennai)
Hailing from a small village near Madurai in Tamil Nadu, Ramkumar, as a school-going boy had innovated a coconut-based dish and named it as Vedi Thengai/Cracker Coconut.
"One day a friend had brought a coconut. We filled it with a mix of powdered peanuts and sugar, poking holes in the nut's three eyes," he recalled.
"We closed the openings with clay and placed the nut on a fire. After sometime, the nut would brake with a small sound while the coconut tasted great," he mused.
Meanwhile, the fish and chicken skewers and shrimp rolls soon vanished from the plate and they are highly recommended to be ordered.
On the salad side, banana blossom with chicken and hot and sour squid salad with prawn crackers left a multiple but pleasant flavour in the mouth.
Queried about the business, Ramkumar said the restaurant is doing well even as some of the Thai specialty restaurants have downed their shutters.
For the main course, one can confidently go for any one or all of the three - simmered jumbo prawns in coconut juice or caramelised fish in clay pot or wok tossed tenderloin with lemon grass and chilli.
These go well with green mungbean sticky rice which tastes like a variant of Tamil dish Pongal and is light on the stomach.
Desserts include mungbean cake, crystal steamed banana cake served with cream coconut.
A meal for two would cost around 1,800 plus taxes.