Comments on: Bánh Tráng Phơi Sương

By: Đông

Đông — Thu, 21 Aug 2008 23:14:45 +0000

In my opinion, the most important part of Bánh tráng phơi sương is not the rice paper but the variety of green and herbs that goes with it. The dish was originated from Tây Ninh province where those greens and herbs are (or used to) easily foraged along rivers/streams. I remember that there were at least 8-10 types of different greens/herbs, and from your photos, it seems that you didn't have the chance to experiment with the usual abundance of greens that I used to enjoy when I went for this dish. Personally, I found this dish is one of the most exciting (endless fascinating combinations of crunchiness, flavors, and tastes from the greens, including young mango leaves - present in your top-left photo). It is also very Vietnamese because it very thanh (in Vietnamese): little meat, loads of vegetables, and even the fish sauce is very light comparing to other dishes that go with similar fish sauce. Apart from the vegetables and the rice paper, everything else is insignificant (except, maybe, the thinly slices of pork from near the pig's ear, if they are offered). I found the presence of chả is somewhat a violation of the dish’s harmony :). Maybe the dish has been evolved (read commercialized) to cater the popular taste and the original exotic greens/herbs that used to come with are disappearing fast. I agree with you on the lack of punch from the meat, but that’s not the point. I expect to find the “punch” from the exotic greens/herbs (especially from rau xá xị and sao nhái) that you normally won’t find in any other Vietnamese dish.

By: Scenes: Central and Old Markets at gas•tron•o•my

Scenes: Central and Old Markets at gas•tron•o•my — Fri, 14 Mar 2008 05:16:55 +0000

[...] green peppercorns! A little too strong to be eaten alone, but paired with the right items, say banh trang phoi suong, they really pack a lot of [...]

By: Scenes: Central and Old Markets « gas•tron•o•my

Scenes: Central and Old Markets « gas•tron•o•my — Thu, 21 Feb 2008 08:28:44 +0000

[...] green peppercorns! A little too strong to be eaten alone, but paired with the right items, say banh trang phoi suong, they really pack a lot of punch. The Astronomer has a weakness for baked goods, so we picked [...]

By: Gastronomer

Gastronomer — Thu, 17 Jan 2008 07:19:41 +0000

Thanks a bunch! I look forward to sampling oyster DIY wraps and the sweets from Maison Vanille

By: Teddy

Teddy — Thu, 17 Jan 2008 06:34:04 +0000

‘Fraid I don’t know the number — but it’s a big, big place, mostly on the street — on Phan Chu Trinh st. — at the other end from the Opera House.

If you go to the junction where Lo Duc, Le Van Huu, Han Thuyen, Phan Chu Trinh all meet, then walk up P.C.Trinh, its on your left, about 100m up… look out for boxes of seafood.

Then you can go to Maison Vanille on the other side of the road for dessert!

By: Gastronomer

Gastronomer — Wed, 16 Jan 2008 07:13:54 +0000

Oooh Teddy, that sounds fabulous! Where can I find this treat when I visit Hanoi?

By: Teddy

Teddy — Wed, 16 Jan 2008 06:19:56 +0000

Am with you on that pork lacking punch — I do like the DIY-style rolls for dinner though. So much stuff works with it. Once in HN I even had fresh, raw oysters wrapped up in rice paper (with different bits of herbs and other fillers) dipped in a wasabi-based sauce!

By: Gastronomer

Gastronomer — Wed, 16 Jan 2008 02:09:56 +0000

WOW! That’s so cool that your mom makes this dish. I’m always surprised when I encounter a dish that my family doesn’t make.

By: Raine

Raine — Tue, 15 Jan 2008 21:08:15 +0000

Whenever my mom is tired from work and has to make a quick meal, she makes this (: It’s true that it’s a bit boring (I don’t mind lack of variety imo), but it’s only one meal o: