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Thanh
Kyi is the best known Vietnamese restaurant in
the student district near National Taiwan Normal
University. It remains highly popular for its simple,
yet delicious Vietnamese specialties--think Provencale
cuisine, which favors allowing the natural taste
of fresh food, rather than artifice, to come to the
fore. The stir-fried beef mi-fen (NT$115) is less
spicy than Thanh Kyi's other dishes. It consists
of delicate rice noodles doused with a light consomme
and vinegar sauce that pools nicely at the bottom
of the bowl. Lightly stir-fried bean sprouts and
beef with a bit of chili for zip, fresh basil and
lettuce, shredded cucumber and crushed peanuts as
well as just a bit of fried onion round out the dish.
Diners can also take advantage of the accompanying
lime wedge to add zest. It is precisely this type
of dish that makes Thanh Kyi so popular. The basil
provides a minty freshness, the cucumbers a blue-green
coolness to calm the tongue, the limejuice and vinegar
the zip, the peanuts and lettuce the crunch and the
onions just the right bit of sweetness to balance
the chili-flavored beef. --By Brian Asmus |
