Yup, that’s what gives it thick consistency and the color is from annato oil. No pineapple—that is used in the fermented shrimp paste sauce though
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I’ll need to try Brodards again with that new perspective lol. Man I been eating rolls for a long ass time.
I also went to Cococane x Saigon Bakery.
I saw a person there in uniform from another banh mi shop with a bag of probably 25 plus baguettes. Saigon Bakery sourcing their baguettes to competitors? Cococane as busy as always about 10 min wait.
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Wow that’s super interesting I would’ve never I’m a million years guessed those were the major ingredients of that sauce.
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i think it was a big mystery for all the viets who were born or grew up here since they don’t have that knowledge but when i went to nha trang region, every nem nuong place had that orange sauce and I asked the ladies there and she made it right it front of me. having said that, brodards makes it really well, arguably the best version we’ve had anywhere.
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Any online recipe you could recommend?
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try this one
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Awesome thank you!
Thoughts?
Still great!
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Do they allow for pre-order/how long does it take for them to make an order?
Pre-order online on their website and pick a time to pickup. Super easy.
Only 2 tables or so to eat outside fyi
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Yeah. 10-15 minutes if you order there.
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Good to know cause I want them fresh and hot when I go!
Sen
Banh Mi Pate Que. I like this. Warm toasted mini baguette with pate, pork floss, chilli sauce, and butter.
Banh Da Cua. Never had this so I am not sure how it is suppose to taste. It has a reddish hue to the noodles. The broth is very light.
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La Xanh
Bun Rieu Oc
Chu hai gave me a free che.
Also they are very generous with the crab cake, snails and blood cake
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Oh, how weird. I’ve never seen pork floss so light in color. Looks and sounds delicious.
Lynda sandwich
They still do a very consistently good banh mi. Maybe not peak ba le but I’m never mad when I get this sandwich.
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I really enjoy Lynda, just wish they toasted the bread before because it tends to be the part that I enjoy the least there.
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Yeah toasting is a huge part makes me miss the open charcoal toasting they would do in Vietnam