January 12, 2008
Ton That Thuyet Street
District 4, Ho Chi Minh City
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.