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Co'm Dunwoody Vietnamese Grill Restaurant Review: The cooking of Indochina weaves together the culinary traditions of France and Thailand, as well as Vietnam. French influences nudge the aromatically seasoned, tender Saigon-style short ribs, and the lamb stew is packed with vegetables: lamb bourguignon. Green papaya salad is composed of julienned green mango and apple tossed with peanuts for a crisp tangle of textures and flavors bound by a slightly sweet vinaigrette. Topped with pork and scallions, the Vietnamese crêpe should be torn into pieces and enfolded in a rice wrapper with lettuce and vegetables, then dipped in dressing. Grilled meats or seafood adorn rice noodles, also to be wrapped in the aforementioned manner. Grilled flounder is anointed with crushed peanuts, and the five-spice lamb ribs come with rice pasta and grilled asparagus. We fell for the banana coconut roll with vanilla ice cream, and find interesting the "Vietnamese-style" flan. The wine list attempts to pair food and wine, but it could be more interesting without being pricey; there is a Riesling offered, and it's a good one (Dr. Loosen). Solution? Bring your own and pay the reasonable $15 corkage fee. Don't miss the iced Vietnamese coffee.