I think when you combine the look of the place, the heat of the day and the wafting scent of tropical fruit you can almost find yourself somewhere in south east Asia. It's an interesting looking place, simple cafe type tables and a mix of European landscapes popular in Australia in the 1970s and the Vietnamese/Asian equivalents above our head.
While we were looking around and waiting for our food we indulged in a little idle conversation about what banh meant. We see it everywhere in Vietnamese food but neither of us had any idea. It wasn’t until I got home I discovered it could mean either cake as in banh cuon or banh chung, or maybe bread as in banh mi. It seems to mean quite a lot of things really because Big Fil looked into it and it means baked as well.
This was seriously good. I love the freshness and crunch of Vietnamese food, that's why I keep coming back for me. This version delivered all of that. The rice noodle was a little thicker than perhaps Chinese type noodles and stickier, and everything else was pretty good.
Our next dish was banh xeo, a savoury fried pancake made from rice flour, water and turmeric powder, and stuffed with pork, shrimp, diced green onion and bean sprouts. Our version was eaten by stuffing the pancake and filling into large pieces of lettuce, adding mint and Vietnamese basil and eating it as best we could with our fingers. The banh xeo is also dipped into the same dipping sauce as the banh cuon.