As an artist who loves street food, Meritorious Artist Chi Trung often shares his simple interests with fans.
Most recently, to eat "standard" banh cuon in Hanoi, he revealed that he went to the famous Thanh Tri banh cuon restaurant on To Hien Thanh street, which is nearly 100 years old. This is Ba Hoanh rolling cake shop, listed in the Michelin Selected 2024 list.
The male artist himself had to queue for a long time to get a place to sit on the sidewalk of a banh cuon shop on To Hien Thanh Street. Because when sitting outside, diners will use high squatters instead of tables to place food on top.
Meritorious Artist Chi Trung often eats banh cuon here. He believes that this dish can warm the belly at any meal of the day.
Right after receiving the rolls, Chi Trung continuously gave compliments: "The rolls here are originally from Thanh Tri, the flour is sticky and creamy, sweet. It is very hot, with some fried onions and water. My bowl of dipping sauce will add a little vinegar and fresh chili. The restaurant is definitely a big loss because my habit is to add a lot of chili to the dipping sauce (laughs). The chopsticks are fatty, unpasteurized, high in fat, hot. Scalp and dipping sauce in a bowl of dipping sauce".
At the end of the meal, the male artist did not hesitate to show off that he had eaten a plate of banh cuon. The price of the rolls that the male artist eats is suitable for his budget, only 35,000 VND.
This famous rolling cake shop was initially opened by Mr. Hoanh and has been passed down through 2 generations, maintained and improved by his children. Each day, 1,500 to 2,000 servings are sold. Diners here can choose to eat banh cuon with cha fat or grilled meat if they want to change their taste.
The banh cuon here still retains the traditional features of Thanh Tri. When peeled, the cake leaves are thin, smooth and have a light fragrant aroma. The special thing about Mrs. Hoanh's Banh cuon restaurant is that there are few places that have water caltrops.
Served with banh cuon, the steamed water caltrops are chopped to put in a separate bowl. Tangerine essential oil will help the fish sauce to be more fragrant and rich. Diners can also eat the meat of the watermelon.
The banh cuong rolls at the restaurant cost 65,000 VND. This price is twice as expensive as a plate of vegetarian banh cuong, because watercress is a unique and increasingly rare spice.
