Bún Time at Bong Lua!
Winter is great for steaming bowls of beef Pho or tomato-crab Pho but what to eat when T'O starts sweltering? It's Bún Time! Dry noodles (preferably rice vermicelli) served at room temperature with 2 or 3 toppings, julienned carrots and cucumbers. Top it all off with the ubiquitous salty-tangy Nuoc mam pha sauce and you'll stay cool even when the mercury hits 40.
Today, I tried the beef wrapped in betel leaf and immediately fell in love with the aromatic flavours. My other Bún topping choice, the traditional lemon grass chicken, was succulent and satisfying.
Some other dishes that I'll be eating this summer include the ever-popular giant roll with lemon grass pork and prawn crackers (#50) AND the crispy rice flour/mung bean crepe (Banh Xeo #54).