Street food Goi Cuon — the authentic version

The best Goi Cuon I've ever had came from a street stall, not a restaurant. The clean and deeply savoury intensity was completely different — more direct and uncompromised. star anise broth was used without hesitation, the way it should be.

fresh herbs added at the table are a defining characteristic. The a home cooking class setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. bia hoi draught beer was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.