Thanh Xuan (Revisited) – Vancouver, BC


Thanh Xuan
2261 Kingsway
Vancouver, BC
(604) 439-9696

When Goa Girl posted that she missed the banh cuon from the late lamented Northern Vietnamese restaurant Truong Thranh, I thought it was time to revisit Thanh Xuan, a Kingsway hole-in-the-wall that I knew specializes in this Vietnamese delicacy. I blogged about this place around the time I first encountered it, and I haven’t really been back for quite some time, so I finally found an excuse to return.

Banh cuon, a simple steamed rice flour crepe, is a common breakfast dish originating from Northern Vietnam. Like most of Vietnam’s indigenous food, however, banh cuon’s true origins are in Southern China – specifically from the familiar cheong fun, the rice roll you will find in all dim sum menus.  The methods of preparation are quite similar – rice starch batter (often augmented with wheat, tapioca or other starches) is steamed to form a thin sheet over boiling water. While cheong fun is steamed in shallow metal trays, bank cuon is steamed in a specially constructed pot which has a fine cloth tautly stretched over the opening.

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