During winter, soup is a solace for the soul and restorative for the body. Especially a rich Vietnamese soup full of fragrant lemongrass, chilli, and thick juicy noodles.
Utterly addictive, Phở is a well-known meal staple with northern Vietnamese origins, heavily influenced by both Chinese and French cooking. With a smorgasbord of combinations, Phở is a light, fragrant soup infused with star anise that is eaten for breakfast all the way through to dinner.
Equally adored is Bún Bò, a southern Vietnamese soup that is soulfully rich and complex. Far spicier than its famed Phở counterpart, Bún Bò is as dynamic as it is satisfying and delicious!
What further differentiates these humble broths are the noodles. Steamy and delicate northern Phở traditionally uses long and slender vermicelli style, whilst deep and punchy southern style Bún Bò, Bánh Canh and Mi Tom Thit delivers another layer of culinary diversity with thick, chewy noodles.
BÚN BÒ HUẾ
Bún Bò Huế is a spicy beef noodle soup originating in Hue, a former capital of Vietnam. Outside the city of Hue and some parts of central Vietnam it is called Bún Bò Huế to denote its origin. Within Hue and surrounding cities, it is simply known as Bún Bò.
The broth is prepared by simmering beef bones and beef shank with lemongrass and then seasoned with fermented shrimp paste. Enjoyed for its salty, spicy and umami flavours, Bún Bò Huế is perfectly balanced with punchy chili oil, thick rice noodles and gets a fresh kick from spring onion, a squeeze of lemon and shallots.
This hearty southern Vietnamese soup will warm you through and through with delicious fresh seafood and thick tapioca flour noodles.
Bánh Canh is a luxe melange of crab meat, fish balls, dried shrimp, tofu, tapioca noodles, chicken broth, shallots and chilli. Bánh Canh literally translates to 'cake soup', referring to the way the noodles are formed into a thick sheet, or cake, before being cut.
MI TOM THIT
Pork and Prawn is a perfect marriage in Vietnamese food, and Mi Tom Thit is a popular culinary expression of this combination. Mi Tom Thit is to South Vietnam what Phở is to the North. Originally consisting of only fish balls and pork mince, Southern Vietnam has made popular their own version of the dish using sliced pork and prawns, complete with thin egg noodles. This delicious bowl of textural goodness includes chicken broth, pork belly, prawn, bean shoots, spring onion, fresh lemon, shallots and chilli.
Currently, Roll'd have 82 stores throughout Australia! Roll'd have 31 HQ office staff, a family of 1,800 staff & franchisees, and are planning to open a further 24 locations in the next 12 months.
Established in 2012 by friendship group, Bao Hoang, Ray Esquires and Tin Ly the first Roll'd was a humble Vietnamese eatery in the competitive heart of Melbourne's CBD.
Roll'd is inspired by great Vietnamese family recipes; it is a business venture that grew from friendship into a significant national QSR success story. But most importantly Roll'd is a story of shared enjoyment.