Carryout has been very busy this winter at Mint & Lime Asian Bistro in Jackson Township.
Many of those orders have included orders of pho (pronounced fuh), the flavorful rice-noodle soup slow-cooked with sliced beef, beef meatballs and sweet onions and served with lime wedges, fresh basil, bean sprouts, sriracha and hoison sauce. The pho takes eight hours to cook and tends to sell out quickly. A quart-sized container is $10.
Another soup gaining popularity is Korean Spicy Kam Bowl, a spicy chicken broth with egg noodles, scallops, shrimp, crabmeat and calamari, and topped with minced pork.
Mint & Lime, at 7180 Fulton Road NW, has two chefs in the kitchen, restaurant owner Kenny Ly and his brother, Ricky Ly, who formerly owned the popular Ricky Ly’s.
Frequently ordered entrees include spicy garlic chicken, which is lightly battered white meat with diced peppers and onions in a tangy glaze. Korean sizzling steak is beef marinated in sweet Korean barbecue sauce and served with a side of kimchee.
Sushi is extremely popular, with the crunch roll (a battered and deep-fried California roll), spicy crab roll (with crab stick and spicy mayo) and dragon roll (eel, crab and cucumbers topped with avocado) among the most-ordered.
Recommended appetizers include lightly seared sushi-grade tuna served with ponzu sauce and wasabi; lightly battered salt-and-pepper calamari; crispy Thai rolls with chicken, served with chili sauce, and potstickers and spicy wontons.
And for a sweet dessert, there’s a scoop of gluten-free, non-dairy coconut ice cream topped with peanuts.