Bui even explores with tofu as the main ingredient in a few of his entr e items. Unique to Vietnamese restaurants is the selection of Asian teas offered at Lemon Grass Restaurant. An extremely rare find is the Imperial Dragon Tea, which was created as a gift for the Emperor. Also, the Monk Blend Tea is a mysterious combination of grenadine and vanilla. The ten others offered include herbal teas with peach and apricot or jasmine, and elderberry.
All teas are loose teas and are poured in the traditional way.
Vividly appealing food that's most accessible and intriguing, frequently full of spicy verve, while at the same time light on its feet, a felicitous blend of mostly East and a dash of West. The Lemon Grass Restaurant at International House is already receiving local as well as national acclaim. Under Executive Chef, Minh Bui and his Chef du Cuisine, Cynthia Vu Tran, they produce a menu blending traditional Vietnamese ingredients with classic French techniques and a bounty of ingredients from the rich waters and soils of South Louisiana. Together, their styles compliment each other. As Minh prefers to saut and poach, Cynthia uses roasting, grilling and frying techniques in her preparation.