Finding the best Goi Cuon in the city — a personal search

I spent three months trying every version of Goi Cuon I could find locally. The variation in quality is extraordinary. The best version handled rice paper with genuine knowledge and the subtly sweet and spiced result was noticeably superior.

fresh herbs added at the table are a defining characteristic. The winning restaurant had the right a street banh mi counter feel — unpretentious and focused on the food. lime soda was suggested correctly. Worth the search. When Goi Cuon is made properly it's a completely different experience.