Wednesday, September 15, 2010

Banh Cuon Tay Ho 4 - Westminster (Little Saigon)

Banh Cuon Tay Ho 4 - Westminster (Little Saigon) 1


After I left the "Images at War's End" exhibit at Camp Pendleton, I was making pretty good time and realized I could squeeze in a quick lunch. I messaged my friend DP to see if she was free since she said recently that there were a few restaurants she wanted me to try. But after we saw that one of them was closed, and because I hadn't blogged it yet, we ended up across the street at Banh Cuon Tay Ho 4.

This location, also on Bolsa Avenue and just a few blocks down from their original #2 restaurant next to the Asian Garden Mall, is a little more spacious with better parking. It's a few doors over from Thach Che Hien Khanh - Westminster (Little Saigon) and across the driveway from Quan Hy Vietnamese Restaurant - Westminster (Little Saigon).

If you're unfamiliar, banh cuon (Vietnamese rolled rice noodle sheets) are thinly steamed and stuffed with ground pork and Nam Meo (Tree Ear Fungus) or shrimp. You can see how it's done in my YouTube video of banh cuon being made at Banh Mi & Che Cali Restaurant - Alhambra. Tay Ho is West Lake in Hanoi, Vietnam.

I ordered the $6 #7 banh cuon nhan thit (Vietnamese rolled rice noodle sheets stuffed with meat) which came with Banh Tom (Vietnamese Shrimp and Yam Fritters) and cha lua (Vietnamese steamed pork loaf). There were also thinly sliced cucumbers and bean sprouts under the mound of rice noodles.

Banh Cuon Tay Ho 4 - Westminster (Little Saigon) 2

Here's another angle so you can see how the banh cuon is rolled.

Banh Cuon Tay Ho 4 - Westminster (Little Saigon) 3

My friend ordered the $6.35 #1 banh cuon dac biet Tay Ho (Vietnamese special rolled rice noodle sheets West Lake-style) which also came with the shrimp fritters and steamed pork loaf along with banh cong (Vietnamese green bean cakes).

Banh Cuon Tay Ho 4 - Westminster (Little Saigon) 4

If you look at the front of the plate, she also got shrimp rolled noodles on her plate.

Banh Cuon Tay Ho 4 - Westminster (Little Saigon) 5

Close-up of the banh cong.

Banh Cuon Tay Ho 4 - Westminster (Little Saigon) 6

Every table has a huge pitcher of Nuoc Mam Cham (Vietnamese Fish Dipping Sauce) for you to pour over the noodles.

Banh Cuon Tay Ho 4 - Westminster (Little Saigon) 7

I've been lazy and usually get banh cuon to-go these days so I quite enjoyed our quick lunch.

My friend said there's two restaurants she goes to in Little Saigon that make the banh cuon better.

There are?!

Next time then.

Except those other restaurants don't have the variety of toppings that Banh Cuon Tay Ho has.

Other places to get banh cuon:
Banh Cuon Hai Nam Saigon - Alhambra

Banh Mi & Che Cali Restaurant - Alhambra
Thai Son Lo Banh Cuon - Westminster (Little Saigon)

Banh Cuon Tay Ho 4
9629 Bolsa Ave.
Westminster, CA 92684
714-839-1389
Closed Tuesdays
Wednesday to Monday 8 a.m. to 8 p.m.

*****
1 year ago today, Spruce Tree Terrace Cafe - Mesa Verde National Park - Colorado.
2 years ago today, my paternal grandfather's death anniversary dinner.
3 years ago today, 7 of 7 random things about me meme: I hate the word "foodie."

12 comments:

  1. Banh cuon is my absolute absolute favourite Vietnamese appetizer! Love the chewy texture...Hmmm...!!

    ReplyDelete
  2. WC,

    you never fail to make me salivate, crave or rush to make the recipe. To answer your question from a previous post, I did not make it right after reading it, but I plan to make the it (english cottage pie) Wednesday for dinner. :)

    ReplyDelete
  3. I wouldn't know the diff, but this place looks great! I am so going here next time I'm in town (bringing my Vietnamese sister in law along of course :)

    ReplyDelete
  4. Cooking Gallery,
    Chewy? They shouldn't really be chewy. Tender, soft, and layered, yes.

    Diana,
    Oooh! Can you make banh cuon? Lemme know how you like the cottage pie!

    Anna,
    I'm surprised your sister-in-law hasn't already taken you here!

    WeeMo,
    Haha! Big pitchers of fish sauce are a sure sign of a Vietnamese restaurant's authenticity!

    ReplyDelete
  5. I have not attempted to make banh cuon because I'm afraid I might screw up the pouring banh cuon mixture into pan part and then successfully flip it out onto a board to roll it. I've seen my mom do it many times; I'm just not sure if I'm as dexterious like her. haha

    ReplyDelete
  6. I miss this place. Did get some che around the corner too?

    ReplyDelete
  7. Diana,
    I know people make it in a pan because not everyone has the steamer, but the taste isn't the same. :( I've got an idea to rig something to make a steamer. Just haven't gotten around to testing it out yet.

    Bill,
    Too full that day. I was tempted though because I'm not down there very often these days.

    ReplyDelete
  8. I absolutely go crazy for banh cuon--the whole family does. I do make it at home, but I cheat: I use the powder batter mix. And I know, it isn't as good made in a pan as with a steamer, but Lord, it still makes everyone happy.

    ReplyDelete
  9. Tammy,
    Cheating's OK. And you have an excuse, you're so far from any Vietnamese food.

    ReplyDelete
  10. mmm...love that banh tom and banh cong to add texture to the banh cuon. Just a fabtastic brekkie.

    ReplyDelete
  11. A. Rizzi,
    It is. Or a good meal at any time of the day.

    ReplyDelete

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