Xuan Banh Cuon in Sunshine is a firm favourite of CTS, one we wish were able to visit more often.
So it’s nice to be greeted with smiles all round when we do.
Today – and while Bennie is making happy with his usual chargrilled pork with vermicelli – I get to play with two new additions to the menu.
Actually, we have tried the green papaya salad with beef jerky before – in a picnic setting.
Here, in the restaurant itself, it’s every bit as good – crunchy AND chewy, tangy and completely awesome.
It’s a lot wetter (i.e. more profoundly dressed) than the above photograph indicates.
Even better, this small serve ($6) is ample enough for Bennie to get a good taste as well.
And who doesn’t love it when roasted peanuts crown such a dish?
(The large size costs $10.)
And how about this – banh goi or Vietnamese puff ($2)?
I could describe this as a Vietnamese version of your regular curry puff – but that would be doing it an injustice and would not be particularly truthful, either.
The deep-fried outer is crisped to a tee and delicate.
The loosely-packed innards consist of prawn, pork, vermicelli, mushroom, carrot and daikon.
And a lot of amazing.
See earlier story here.