ca ish! The proper way to love your spring roll is by first laying a
thin layer of rice paper to hug the peanuts, carrots, cat fish, celery
and leaves, plunge it to some vinegar then enjoy! Wraping them is
an art in itself. Part of what makes it more delicious is taste of
pride that comes a er overcoming the challenge of wrapping with
an unbelievably thin, rice paper roll. The challenge is part of
apprecia ng this wonderful dish that is truly Hanoi.
True street food has no name! Don’t bother asking the name of
the Pho shops opposite of Country side restaurant. Pho is a
tradi onal Vietnamese soup of vermicelli, herbs and chicken. Its
significance in our i nerary is to grab the opportunity to experience
Pho through locals’ taste buds: al fresco, si ng on ny chairs and
short tables while laughing with a friend as you watch the chaos
of people and motorbikes pass by.
Vietnamese women pu ng on a show! Street side, a pair of
women gives you cooking lessons on how to make Banh Cuon,
Vietnamese spring rolled rice pancake. A milky paste is poured
into a flat cloth, a er seconds it is peeled off with a giant bamboo
chops ck. The steaming thin rice paper is placed on a flat dish,
rolled with minced pork, fried
onion and wood ear mush‐
rooms. Adding a pinch of fried
onions, salted, shredded shrimp
and corianders onto the rolls
completes the famous dish. The
result, is like mee ng a new
friend from a foreign place, he’s
weird with a different texture,
you don’t know quite sure how
to describe him with the garlic