Vietnamese food has a definite spot in my heart with its light flavour and freshness. Fresh herbs and vegetables are essential to many Vietnamese dishes and mostly served as condiments..
Last weekend Mr. Nomnom and I decided to visit Bankstown as it's been ages since the last time we went there.. With Banh Cuon (Steamed Rice Roll) set in our mind, we know there's no other place we'd rather be than Thy Vietnamese Eatery..
Their Banh Cuon and Banh Xeo (Vietnamese Pancake) are their specialities (You can tell from their restaurant sign) and definitely two-must-order!
We had their Banh Cuon with Prawn and Pork Ham (Tom, Cha Lua) this time instead of the usual ground pork (Thit, Cha Lua).. This dish was made by stretching the steamed rice batter into a thin and delicate rice sheet, filled it with the meats and then folded into a roll.. It's then served with Cha Lua (Vietnamese Pork Ham), some bean sprouts and the sweet and tangy dipping sauce (Nuoc Cham)..
On another visit to the Bankstown store, we ordered their Banh Cuon with BBQ Pork Meat (Thit Nuong, Cha Lua).. The meat was well marinated and the result was a juicy flavourful and yet tender meat that went along really well with the chewy texture of the rice paper..
On different occasion, we visited the other Thy in Cabramatta and ordered their Bahn Cuon Thit (this version is filled with ground pork and wood-ear mushroom).. The pork was tender and flavourful but I felt like the rice paper here's thinner and not as chewy as the one in Bankstown..
Banh Xeo is made of rice flour and got its yellowish colour from the turmeric powder.. Here in Thy, you can choose several fillings (from their menu) - we chose Prawn, Pork, Squid, Scallop and Oyster to be mixed with the generous serving of bean sprouts.. This thin, crispy, crepe-like pancake is eaten by wrapping it in lettuce leaves and dip it into the Nuoc Cham..
This was our first time trying Banh Beo (Steamed Rice Cake).. The rice cakes were topped with flaked shrimp, savoury mashed mung bean, roasted bread and a dash of scallion oil.. Thy served it with Pork Sausages, tangy pickles and the classic Nuoc Cam on the side..
The combination of delicate and slightly chewy rice cake texture, crunchy savoury toppings, the tangy sauce and the wonderful aroma of scallion were a harmony in our mouth from the first bite..
We ordered Thy's Nem Nuong but it appeared to be different to the usual Nem Nuong (in the form of meatballs and skewers) we had eaten in other places.. It came with hot water to soak the rice paper and then rolled it together with the BBQ meat, crunchy spring rolls,vermicelli and vegetables..
Bun Dac Biet (Combination Vermicelli Noodle) came with juicy and tender BBQ pork, crunchy spring roll, shrimp paste, pork ham, and heaps of fresh lettuce and bean sprouts on top.. If you're looking for a light dish, this one would be a perfect choice!
Mr. Nomnom ordered their Avocado and Durian Shake.. It was nice, thick and creamy but it's missing the milky-ness.. The one from Giai Khat in Cabramatta is still our number one favourite!
Address:
1/324 Chapel Road, Bankstown
Opening Hours:
Monday to Thursday 9am - 7pm
Friday to Sunday 9am - 9pm
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