Rice Paper Rolls

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Nhan Ngai – Richmond – 25 May and 1 June 2016 – Lunch

BBQ pork bahn mi

BBQ pork bahn mi

Out of all the incredible snacks in bread available around the globe, one of my favourites is the original fusion of cultures delivered by the “bahn mi”. Somewhere in the last decade they popped up in Australia, with the occasional sighting here and there, and all of a sudden they are readily available across the board.

Across the board, with the exception of Richmond! My cravings for bahn mi at lunch since leaving the city three years ago became extreme. Now that extreme craving has been satisfied on a strip in Swan Street that beggars belief.

Prawn rice paper roll

Prawn rice paper roll

Just down from Messina, Rustica, and not far from Belle’s (all taking up residence in the last year) is Nhan Ngai. NN is housed in the old Torch cafe which had a slowly eroded reputation before changing names and eventually ceasing to exist. Now, the main interior is a reasonably well formatted dine in or takeaway casual Vietnamese street food eatery. Although a little cramped and without heating, it is a good effort to fit in seating for around 20 people, and the refurb fits the script.

More importantly, the bahn mi is excellent, and at $8 is a steal. That classic combination of BBQ pork, pickled carrot, spring onion, coriander, and mayo in a crispy bun is executed with skill, and the BBQ pork is flavoursome, well seasoned, and tender. I’ve had two and both have been consistent.

Went back yesterday (4 June) to try the NN Chicken bahn mi - it was very good too!

Went back yesterday (4 June) to try the NN Chicken bahn mi – it was very good too!

My judgement is out on the rice paper roll I tried because unlike the bahn mi, the meat (in this case prawn) is not as generous or flavoursome, and the wrapper is a little too firm. It is hard to judge after one, so I will try some more, but definitely will turn to the NN chicken or the BBQ pork next time. On the plus side, Julie tried the chicken pho and it was given a resounding thumbs up, so that too is on the must try list.

I was excited prior to NN opening, and I’m even more excited now. Having a good Vietnamese street food cafe close to home is a big deal, and Nhan Ngai ticks the boxes.

Nhan Ngai Menu, Reviews, Photos, Location and Info - Zomato

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Uncle – St Kilda East – Sunday 17 January 2016 – Lunch

Tumeric duck curry with kipflers, sweet potato puree and roti

Tumeric duck curry with kipflers, sweet potato puree and roti

Vietnamese is hot right now. There is so much to like about this cuisine. There’s the use of fresh ingredients, sauces with punch, and deep, deep flavours.

In recent years the basics haven’t changed in Australian Vietnamese food. Though the addition of modern thinking using similar ingredients and flavour combinations with some added finesse has surely broadened the audience, and added much more interest to those who already supported.

Uncle has been around for some time, and in a way can lay claim to some of this modern trend. We’ve been wanting to try Uncle for ages but it wasn’t until we were catching up with friends from Elwood that we made the drive.

Bahn mi - crispy pigs ears with pickles and peanuts; and Ha Noi fish with turmeric, dill and mayo

Bahn mi – crispy pigs ears with pickles and peanuts; and Ha Noi fish with turmeric, dill and mayo

There are so many options on the menu that we need to leave it aside a bit while we have a drink. With some help from our waitperson we decide on a few dishes knowing that we can reassess. To start we tried the obligatory rice paper rolls. These are vegetarian, featuring banana blossom, mustard leaf, enoki, coconut, and miso dipping sauce. The mushroom is almost meaty, but I still can’t help but think they are better with some prawn, duck or other meat inside.

Next the pretty Szechuan spiced beef tartare arrives on a large rice cracker. It is good but having had some amazing tartare, this is not as inspiring by comparison. On the other hand, Uncle’s modern take on bahn mi is stunning. Using this classic flavour combination in brioche sliders, and enhancing with the crunch of pig’s ears, makes for more than a couple of bites of complete indulgence.

Szechuan spiced beef tartare with Fuji apple, crispy tripe, celery leaves, rice cracker

Szechuan spiced beef tartare with Fuji apple, crispy tripe, celery leaves, rice cracker

The market fish today is snapper which we opt to have served whole, accompanied by green mango, puffed wild rice, a herb salad, and a sweet & sour ginger dressing. The freshness of the snapper stands out, this beautiful fleshy white fish coming away from the bone in generous proportions for the four of us. Having reassessed, we needed just one more dish to top us off. The tumeric duck curry did just that. Again, it was a generous serve, and with some steamed rice on the side, made for a great finish to the meal. Both of these mains really impressed.

There are three distinct dining areas and being upstairs but inside was the right position for a hot Melbourne afternoon. If we were staying later the outdoor section would be a terrific place for an evening drink and a few snacks, or something more filling. It is well designed for the theme with overflow at busy times going to the less exciting downstairs entrance.

The thing I love about Uncle and its modern Vietnamese is that I can go back to this food regularly. During the following week I thought about going for Vietnamese more than once. With so many options that illustrates its appeal.

Uncle Menu, Reviews, Photos, Location and Info - Zomato