My friends from Wrap & Roll are doing a splendid job putting out good food, but taking nothing away from them, I think that the best wraps and rolls in HCMC are out in District 6.

This is literally a hole in the wall kind of place. Their main business is made to order – for delivery or pick up. Their menu is quite simple and only features: bi cuon, goi cuon, nem cuon, cha gio and bun thit nuong.

Bi Cuon
Shredded pork and pork skin rice paper rolls. The mixture of pork skin, roasted rice powder and shredded meat makes an intriguing, yet delicious taste.

Goi Cuon
Also known as a Summer Roll or Spring Rolls this traditional dish consists of pork, prawns, rice vermicelli, coriander and local herbs wrapped in ‘banh trang’ or rice paper.

Nem Cuon
Nem Nuong is also known as grilled pork sausage or meatballs. This dish is often served on bamboo skewers or with rice noodles. In this version, it is cut up and used as a roll with rice noodles, fresh herbs in transparent rice paper. This one is my favorite.

Cha Gio
The main fillings in cha gio are commonly seasoned ground pork, mushrooms, and julienne carrots all rolled up in rice paper. The roll is then deep fried until the rice paper coat turns crispy and golden brown. The ones here are thicker than a normal size cha gio and freshly made to order.

Bun Thit Nuong
A popular Vietnamese cold rice vermicelli noodle dish topped with grilled pork, fresh herbs like basil and mint, fresh salad, bean sprouts, and cha gio. It comes dressed with their marinated fish sauce and you’re ready to roll.

The dipping sauce
I’ve often said that the broth either makes or breaks a good bowl of noodles. This is also true of the dipping sauces offered with the wraps and rolls at Chi Hong, their marinated fish sauce ‘nuoc cham’ and peanut sauce are the best. Nuoc cham is the quintessential, best known dipping sauce from Vietnam. It is made from fish sauce marinated with water, sugar, lime juice, chopped garlic, chopped chili and vinegar. Simple, yet one of the hardest sauces to master. The peanut sauce is actually one of my favorites. It is made of peanut butter and hoisin, topped with roasted peanuts, a scoop of chili paste, julienned pickled carrots and daikon.

Chi Hong
221 Le Quang Sung, W.6, D.6
Time 10:30 am to 4 pm 0933689612 (Vietnamese)

Tristan Ngo is the Chef Patron and Owner of Skewers Restaurant and The Elbow Room.