Kim Thanh making the namesake banh cuon.James BrickwoodCritics'Pick
Vietnamese$$$$
Bankstown’s 313 Plaza,which features an unassuming alley of small shops and food stalls,is an ode to northern Vietnam.
Banh Cuon Kim Thanh,specialising in (unsurprisingly) banh cuon,is a standout,the namesake sheets of steamed rice batter freshly made to order and filled with the likes of ground pork and wood ear mushrooms,and served with pork sausage,herbs,bean sprouts and a fish-sauce-heavy elixir for dipping.
Banh khot aren’t dissimilar to miniaturised crepe-like banh xeo:the shell crisp,the centre custard-like,a steamed prawn sitting pretty on top.
Meanwhile,the soft,sticky texture of the banh cuon chien – a fried version of the rice roll – is almost mochi-like,a soy dipping sauce bringing an extra salty hit. Fresh lettuce and herbs ride shotgun to bring freshness and balance,while a strong Vietnamese iced coffee to finish will leave you buzzed,and buzzing to return.