This Month’s Film: Indochine
Cuisine: Vietnamese

Last year’s Vietnamese menu included Appetizers of Vietnamese Rice Paper Spring Rolls with Shrimp; Lemongrass Broth with Seafood Dumplings; Watercress and Green Papaya Salad with Cellophane Noodles and Hanoi Fried Yellow Fish Nuggets; for the main course, Clay Pot Pork Loin with Papaya, Mint & Green Chili Relish, Stir-Fried Spring Vegetables and Garlic-Ginger Rice; and for dessert, Papaya-Ginger and Mint Tea Sorbet with Ripe Papaya Slices and Fresh Mint Garnish. The menu below is my list of runners-up, a selection of Vietnamese dishes that were tempting, but didn’t make the first round, for the simple reason that there are only so many hours in a day, and there’s only so much room on the dinner table. Can’t wait to try them all.

Appetizers: Seafood Spring Rolls, Beef Skewers with Lime, Vietnamese Pickles
Soup: Chicken with Lemongrass
Salad: Golden Fish Nuggets over Baby Greens with Watercress and Papaya
Main Course: Stuffed Crabs
Side Dishes: Asian Vegetable Medley and Spicy Vietnamese Noodles
Dessert: Creme Caramel with Coconut

A Call for Chopsticks Click here for details.