While out with some friends who I had met in the Mekong I
tasted something that I have not seen before or even thought of preparing. Lemongrass, when we buy it in the US is
usually very woody and we are always cautioned against eating it. This evening we were served deep fried
lemongrass, doused in salt and msg.
Under this big pillow of fried cymbopogon (lemongrass) was chicken cartilage that had
also been deep-fried. The other
Vietnamese at the table had never even seen this dish before. This is not something that I would
order again but to see the ingenuity of taking an ingredient that you think of
solely as a flavoring agent and making it the centerpiece of a dish was really
intriguing.
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| Fresh clams with garlic |
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| Blood Cockles with garlic |
The clams and cockles look very tasty, the other is an oddity just as you said.
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