Bánh Tráng Trảng Bàng Hoàng Ty Group, Hoàng Ty Võ Văn Tần
“Delicious / healthy/ nice place at Hoàng Ty Đặc Sản bánh tráng trảng Bàng . Bình Quới Thanh Đa . Riverside.”
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All reviews vietnamese spring rollslocal vietnamese foodrice paperfresh vegetableshoangwrapspecialtydungnuongbranch
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This place is hard to find, tucked away deep inside a side street in the Phu Nhuan district. They do have a second branch in Tan Dinh in District One, but the name of that branch is Hoang Mao. The restaurant serves specialty food from Trang Bang, Tay Ninh province.We arrived at 8 PM on a Thursday night, and the place was already packed with locals. Depending on how crowded it is, you may end up waiting at least 30 minutes for a table. They have 3 floors, but only the upper floor has airconditioning. (Note that on the menu, it says using one of these aircon rooms will add a 3% charge to your total bill.)We ordered: Goi Cuon (Spring roll), Nem nuong Tay Ninh (Grilled Pork hash Tay Ninh style), and Gio Heo cuon Banh Trang Phoi Suong (Boneless Pork Hock wrap with frosted rice paper). The latter is a specialty of Trang Bang: after the rice paper is made, they lay it on the ground and let it absorb the moisture from the grass overnight. The service was quick, and the service staff was young and enthusiastic. We got our cold beer and waited for our food. First came an assortment of herbs, lettuces, basils and mints among many other herbs I couldn’t recognize (see the photos), as well as sliced young bananas; this combination is supposed to go with the Nem Nuong. There were two kinds of dipping sauce: fish sauce with pickles and a peanut sauce.The spring rolls were good, very moist, and went well with the sweet peanut sauce. The Nem Nuong Tay Ninh had a different texture and taste from the Nem Nuong of Nha Trang province. I personally prefer the Nha Trang version which is sweeter and crunchier due to the crispy shrimps, but that may just be me. The boneless pork hock that you can wrap with lettuce and herbs in Banh Trang Phoi Suong, however, was the piece de resistance. This specialty dish is well known in the Trang Bang region. The rice paper and thin slices of pork are soft and sweet; they melt in your mouth and the hot chillies give it a kick. The combination of herbs and slightly sweet and sour dipping sauce enhance the taste. They do have many other special dishes from Trang Bang as well, like the snake fish head hot pot and special fish cake, but we were too full to sample those. I will probably try them on my next visit.The dinner plus 4 beers and tip set us back VND 420,000 (approx. USD $19.40). An averagely-priced meal by SaiGon standards. The only downside to this place was the ambiance; the place was so noisy we couldn’t hear ourselves over the other diners’ conversations. But all in all, it was a good experience; the prices are just right, and the food and service are good. A nice place for a family gathering.
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