Spicy pompano with Thai herbal sauce at Bangkokville.
We are lucky to possess a true quantity of good Thai restaurants in Nashville, then when a buddy suggested a location we had not been aware of, my interest ended up being, in the beginning, tepid. My buddy squeezed. “The cook, that is additionally the dog owner, was created and raised in Thailand,” she said. okay, I shrugged. “My husband and I also think it is probably the most Thai that is authentic food the city.” Certainly. “His meals tastes just like the most effective food we’d as soon as we traveled in Thailand.” Impressive! It is name? “Bangkokville.”
My interest now piqued, my team and I also headed off to the restaurant, perched regarding the crest of Haywood Lane off Nolensville path. We recalled so it have been house to some other Thai eatery … or two, perhaps three within the last twenty years.
The inside is modestly embellished with art and things from cook Dew Vangsri’s indigenous land. The menu holds most of the meals you would expect. But our team experienced a homey, aware, and, we daresay, authentic dinner. Vangsri’s meals lives up to my buddy’s good terms. Each dish is expertly prepared and beautifully presented from steamed dumplings to green mango salad to fried whole pompano.
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That care is first evidenced in a selection of appetizers, most of which are handcrafted. Fresh springtime rolls, rice paper wraps filled with shredded romaine, carrots, green onion, Thai basil and mint, brighten whenever dunked in sweet chili sauce and crushed peanuts. Crab Rangoon are interestingly flavorful, the packages that are triangle-shaped with cream cheese, replica crab, and items of pineapple. A combination of chicken and shrimp fills the dumplings, the knobs dusted with toasted garlic, spooned with dark sweet soy sauce that is dipping.
Vangsri records that their green mango salad is a house favorite, and another bite is persuading. It is a marvel of textures and preferences. Fresh, crunchy, hot, tangy, pungent: Long, julienned threads of this fresh fresh good fresh good fresh fresh fruit are entangled with red and green peppers, red onion, fresh natural natural natural herbs, awash in a dressing of chilies, lime and seafood sauce. Fiery Thai chilies therefore the salty seafood sauce funk bring about the bite (and perhaps a tear) and provide you with straight back to get more.
Kanom Jeab (steamed dumplings) at Bangkokville.
Vangsri provides a myriad of curries: red, green, yellow, massaman, panang, pineapple. Much like many meals, it is possible to specify desired standard of temperature. Exactly just just just just just What impressed us concerning the green curry chicken had been the freshness of ingredients — tender chicken, sharp sequence beans, very very very early peas and sugar snaps when you look at the vibrant broth.
We chosen the Pad Thai Woonsen, which combines the eggs, mung bean sprouts, chives, peanuts and sweet-sour tamarind sauce of conventional pad Thai tossed alternatively in woonsen — bean thread noodles. These threads that are glassy correctly cooked, as were the shrimp that completed the dish.
Look underneath the cook’s deals for Bangkokville’s most readily useful offerings. Eggplant enthusiasts, have the Pad Makua. This vegetable-forward meal shows purple Asian eggplant, precisely stir-fried to a caramel char along side sweet basil, bell peppers, onions, in light brown sauce. a heart-shaped timbale 
of jasmine rice accompanies.
We additionally suggest the pompano. You may get the entire seafood prepared simply — fried and brushed with seafood sauce. But decide on the PlaJarMed Padcha. This might be crispy pompano, topped with an incredibly complex mélange of stir-fried natural natural natural herbs, peppers, snowfall peas, green beans, kafir lime leaves, galangal and red curry paste. It is an exotic and exciting dish.