Banh cuon has been a favourite dish of mine since I was around 7yo. It was always such a treat for breakfast, the warm rice noodles enveloping pork mince and mushroom over a bed of lettuce, mints, bean sprouts and cha lua; a delicious Vietnamese pork devon. Oh and the burnt onion on top gives it even more flavour.
I'd pour loads and loads of fish sauce on top of everything and devour it all in minutes.
In Sydney it can be hard to find and I only know of a couple of places, Tan Hung Vuong is one and Phu Quoc is the other one.
In the more traditional version of banh cuon the rice cakes are flat rather than round here, but really no complaints here, they taste pretty good.
Not bad for $7.50.
Tan Hung Vuong
No 1 Shopping Centre
11/47 Park Road, Cabramatta
(02) 9755 9080
that looks very nice... never had that before....
ReplyDeletehow does this dish compare to the similar cantonese.... rice noodle rolls... with rice noodles wrapped in prawns or meat.... that you can order... during yum cha... in terms of taste? is it similar???
This is totally different from the Cantonese rolls. The Cantonese Yum Cha is very soft and sticky and no fish sauce, fresh herbs, veg and meats.
ReplyDeleteThis is fresh tasting with a whole lot more flavor ! Combine with fresh veg. and herbs. You can't compare. The meats are different, the rolls are not glutenous. It's just better : )
great answer Sarah... I agree!
ReplyDelete@sarah thx for the explanation... u made it sound really good haha...
ReplyDelete