Archive for the 'Banh Tam Bi' Category

Bánh Tằm Bì

Published
by
Gastronomer
on February 7, 2008
in Banh Tam Bi, Saigon, Street Food and Vietnamese
. 8 Comments

January 12, 2008
Cuisine: Vietnamese

Ton That Thuyet Street
District 4, Ho Chi Minh City

Phone: none
Website: none

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Bánh Tằm Bì (7,000 VND)

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I think the couple pictured above just moved into the neighborhood because I’ve gone from never seeing them to seeing them daily. Welcome to D4, guys! You’re a delicious addition to the neighborhood.

Bánh tằm bì is a dish that I did not grow up with. In fact, I only tried it for the first time this past summer at a restaurant in San Diego. While everyone was eating seven courses of beef, I went for something completely different.

Short, worm-like, rice noodles form the base of the dish. Bì (a mixture of pork and pork skin) is piled atop the bed of noodles. Coconut milk, nuoc cham (fish sauce vinaigrette), scallion oil and freshly julienned cucumber and basil add the finishing touches on this uniquely sweet and savory dish.

The mixture of coconut milk and nuoc cham in bánh tằm bì makes me feel like I’m eating che for dinner.

Quán Ăn Ngon

Published
by
Gastronomer
on August 20, 2007
in Banh Tam Bi, Banh Tom Ho Tay, Bo Bia, Rau Muong, Restaurant Review, Saigon, Video and Vietnamese
. 0 Comments

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August 17, 2007
Cuisine: Vietnamese

138 Nam Ky Khoi Nghia Street
District 1, Ho Chi Minh City

Phone: 088257179
Website: none

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Our colleague Mimi invited us to lunch last Friday and suggested we dine at Quán Ăn Ngon. According to numerous guidebooks and tourist websites, a trip to Saigon isn’t complete without eating here at least once. The restaurant serves spiffed-up of versions of traditional street food in a tropical space resembling a Hollister store. Quán Ăn Ngon’s chief diners are Pepto-Bismol popping tourists and Vietnamese residents with cash to burn. The restaurant opened in 2001 and is always packed during peak dining hours.

Word on the street is that the restaurant’s owner, a Viet Kieu (overseas Vietnamese), scoured the streets of Saigon and recruited the best cooks in town to prepare their dishes at Quán Ăn Ngon. Without a central kitchen, these “chefs” cook up their specialties along the perimeter of the eatery for the viewing pleasure of diners (see video below).

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Similar to Vietnamese-American Restaurants, Quán Ăn Ngon’s menu is extensive. I felt like Barry Schwartz shopping for jeans at the Gap while trying to narrow down what to eat. I eventually settled on the bo bia (10,000 VND) and banh tam bi (20,000), while The Astronomer ordered com thit nuong (25,000 VND) and banh tom ho tay (20,000 VND). Mimi suggested we share a plate rau muong xao toi (22,000 VND) and I agreed.

The best thing I had at the restaurant was the rau muong xao toi, which is water spinach sautéed in garlic. Even though I had stinky breath for the rest of the day, it was totally worth it! The Astronomer agreed that the rau muong was awesome. The rest of my selections were ho hum. If cleaning up street food means taking away most of the flavor, then I’ll pass. The Astronomer liked his dishes, but didn’t think they were any tastier than what he’s eaten on the streets or in grimy establishments for half the price.

Eating Vietnamese food in a Hollister store is pretty cool, but we’ll stick to the streets next time.

Saigon Restaurant

Published
by
Gastronomer
on August 2, 2007
in Banh Tam Bi, Bo 7 Mon, Bo Bia, Bo La Lot, Chao, Restaurant Review, San Diego and Vietnamese
. 2 Comments

July 20, 2007
Cuisine: Vietnamese

4455 El Cajon Blvd
San Diego, CA 92115

Phone: 619-284-4215
Website: none

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Appetizer: Bò Bía - stir fried jimica and carrots, Chinese sausage, shredded scrambled eggs, all wrapped in a rice paper roll and dipped into a peanut sauce ($3.50)

Banh Tam Bi - rice noodles with shredded pork, vegetable, & coconut milk ($6.75)

Bò 7 Món - Seven Courses of Beef

Course I: Bo Nuong Vi - lemon grass and sesame marinated beef cooked on a hot plate with butter

Course II: Bo Dung Dam / Beef Fondue - slices of Tenderloin fondue at your table in a simmering vinegar sauce

Course III: Bo Cha Dum - steamed Beef Meat Balls
Course IV: Bo La Nho - beef wrapped in grape leaves
Course V: Bo Moi Chai - grilled Beef Sausages
Course VI: Bo La Lot - beef Wrapped in Hawaiian Lot Leaf

Course VII: Chao Bo / Beef Rice Soup - a rich flavorful beef rice soup

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During my last weekend in America, my brother and his main squeeze came to San Diego for a brief visit. On his first evening in America’s Finest City, he was aching for some beef—seven whole courses of it. My family usually goes to Anh Hong Pho Pasteur in Clairemont for bò 7 món, but Cousin Phil suggested we try Saigon Restaurant due to a favorable review from his dad. Unfortunately, his dad forgot to mention that service was terrible at this restaurant. I guess we’ll just have to stick with our old stand by Anh Hong from here on out for good eats and prompt service.

While my dining companions enjoyed bò 7 món ($16.99—for two), I decided to order bo bia and banh tam bi instead. Seven courses of beef is six courses too many for a vegetarian-leaning, sprout-loving gal like me. The bo bia, like most of the food at Saigon Restaurant, were huge; perhaps twice the size of average spring rolls. I’m usually against super-sizing, but I may make an exception for Vietnamese treats. The extra-fatty rolls were stuffed with an abundance of carrots and jicama. Sadly, the disproportionate amount of vegetables to protein over powered the Chinese sausage and scrambled egg.

For my main entrée, I wanted to try a new dish. My mom suggested banh tam bi. Banh tam bi is reminiscent of classic vermicelli noodle dishes (bun), but with an unexpected sweetness. The coconut milk sauce in combination with nouc mam is what makes this offering extra special. I really enjoyed this selection and will be on the look out for it in Vietnam.

Even though I don’t like all seven courses of beef, there are a few that I am awfully fond of. The bo la nho is nutty and delicious and the final soup brings back fond memories of nursing childhood colds with a bowl of hot porridge.