Goi Cuon for a dinner party — went down extremely well

I made Goi Cuon for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The subtly sweet and spiced profile was the main talking point — no one had quite experienced lemongrass used that way before.

fresh herbs added at the table are a defining characteristic. I explained the a street banh mi counter context as I served it which helped people appreciate it fully. fresh sugarcane juice was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.