The first thing that struck me as I entered Green Bamboo, the Vietnamese restaurant on Germantown Parkway, is that whatever was cooking smelled good. Really good.
So, with the appetite fully primed, I set about studying the menu. The Pea Pod Stem ($11.95) intrigued — pea pod stems “gently kissed in a hot wok” and served with tofu and dipping sauce. The Canh Chua Chay ($11.95) was also interesting — a sweet and sour soup with pineapples, tofu, sprouts, tomatoes, and chayote (a vegetable related to melons and squash) served in a tamarind broth.
Ultimately, I went the traditional route with the Curry Tofu and mixed vegetables ($11.95) — a spot-on combo of vegetables (onions, carrots, mushrooms, etc.) in a mild lemongrass curry served on top of rice. An excellent dish all the way around.
