We dropped by Thai Hut the other day to find husband-wife owners Ten and Tuck Siri doing what they do best — Tuck whipping up marvelous concoctions in the small kitchen, and Ten greeting customers and delivering heaping plates of fragrant dishes to their tables.
The two lunch pals ordered from the menu — chicken-filled potstickers with ginger sauce; rice paper-wrapped shrimp spring rolls with peanut and plum sauces; marinated shrimp wrapped in egg rice paper, deep-fried and served with sweet ‘n’ sour sauce; pad see ew (wide noodles) with tofu and crisp veggies; and pad-ta-lay, scallops sauteed in garlic sauce with lemon grass and basil.
All delicious and fresh, as usual. But what really my attention were the display of whole mangoes and the chalk board listing seven mango-centric specials ($4 to $15). We’ve enjoyed these Grade-A mangoes from Mexico on past visits, sliced and served with sticky rice. But the mango specials held new promise, especially as these mangoes are the best we’ve had in California.
Soon, a platter of mango stir-fried fish and a platter of mango fried rice arrived at the table. The tender pieces of basa (a mild-tasting type of catfish farmed in Vietnam) matched well with the medley of mango, peppers, onions and cashews. The mango fried rice was full of tail-on prawns, chunks of mango and multiple veggies, including cucumber coins. Memorable dishes worth repeating.
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Thai Hut, 5800 Madison Ave., Sacramento, (916) 348-1880, www.thaihut.org.