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TODAY

Tuesday, October 26

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Restaurant Tue Apr 08 2008

Tod Mun, How I Love You

Tod Mun and it’s reputation runs the line from much maligned to utterly forgettable. This little fried treat more often resembles the exact flavor and texture of disinfected shoe soles than a delicate lime inflected pillow of deliciousness. It is a tremendously simple thing: fish, and sometimes shrimp also, are pureed with long beans, curry, lime leaves and eggs, made into little patties and fried. They are traditionally served with cucumber dipping sauce. Together the two make a fresh lip-smacking treat, if done right. Somewhere the balance gets lost often, it is easy to make the collagen in fish become spongy and chewy. And taken overboard, lime leaf can taste more like furniture polish than one of my favorite things.

I have tried Tod Mun at nearly every Thai place I have entered in this city, and it has been many…perhaps too many…but that’s for another day.

Honestly, at it’s best it is hands down my favorite Thai treat, well, next to a really well executed green papaya salad. These two dishes require a certain level of skill and sense of balance, which makes them an excellent gauge for a kitchen’s commitment to good solid cooking.

Here are a few of my favorite Tod Mun, and be assured that they are just the tip of the iceberg for these three really special Thai spots:

TAC Quik: Thai Authentic Cuisine. Ask for their Thai menu. So incredibly good, the whole fish is also incredible as is this insane anise scented stew. God love’em, get over there.

Spoon Thai: one in a stretch of pretty good Thai spot on Western, they do these sorta lame lunch specials, but at night when you can get the special Thai menu, it is so good. There are these chive dumplings that are gooey and chivey and just excite me.

Sticky Rice: Um…northern sausage? Coconut water in a shell….I have had some very very exciting food here. Damn…

Honestly I was tempted to say that each of these places has my favorite Tod Mun, but that’s not possible, they are seriously head to head. Make sure to try these little swimmer patties, they are incredibly satisfying and just make you want more.

 
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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
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Editor: Robyn Nisi, rn@gapersblock.com
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