Thanh Binh Vietnamese

Posted On September 27, 2008

Back to the Thanh Binh near Magdalene College for Vietnamese food. You have to take your own wine, so we took a Limited Release tempranillo/shiraz rosé at 12.5 percent, reckoning it should go with most Vietnamese dishes.

To start with we had deep fried soft shell crab with tamarind sauce (yes, I know), and deep fried quail in garlic sauce. Both very good indeed. Then came a selection of fish, including king prawns, squid and red tilapia, with pineapple, shallots, bean sprouts and a sweet and sour sauce. There was also a kingfish steak cooked with galangal and coconut water. I really prefer kingfish fillet rather than steak, but it tasted nice enough, and the wine went perfectly with everything. A pretty good meal.