Blue Ginger is an address of
note for gourmets of Vietnamese cuisine. The dishes there embrace both the
traditional character of Vietnamese food and the excellence of the culinary art.
"Good wine needs no bush." We
capture three of the special dishes Blue Ginger has to offer. The first two are
from the south and the third from the north. Try all the three and you have the
entire food tastes representative of Vietnam.
Lau hai san
The first, lau hai san (seafood
combination steamboat), is a favorite of almost all diners, especially Japanese.
In fact, lau hai san is so popular among Japanese tourists that "they will
protest if we don't include it in their menus at our restaurant," says Huynh
Hoang Oanh, Blue Ginger's manager.
A tasty combination of shrimp,
squid, fish, beef, mushroom, tofu and vegetables-boiled in stock-is enhanced by
the golden Chinese vermicelli. What characterizes Blue Ginger's lau hai san is
the kind of hotpot used. Charcoal is burnt inside the hotpot. There is also a
high "chimney" that keeps the heat inside and stops it getting in the face of
Diners can enjoy lau hai san at
Blue Ginger with three of their senses-eyes, nose and mouth-all of which help
display the subtlety of Vietnamese cuisine
Goi ngo sen
Although goi ngo sen (lotus stem
salad with shrimp and pork) is a popular dish, you'll find the goi ngo sen at
Blue Ginger of a different category.
Its secret lies with the
selection of ingredients, and fresh shrimp and pork. Only young lotus stems are
used. Therefore, instead of cutting stem sections into long pieces, Blue Ginger
uses entire sections.
There's another secret: fish
sauce. If you have never tried fish sauce, goi ngo sen offers a golden chance.
Western diners are the most
ardent lovers of Blue Ginger's goi ngo sen.