As we count down to New Times' Best of Miami 2011 in June, Short Order will serve up 100 of our favorite dishes in the 305 in random order. If you have any nominations of your own, please send them to firstname.lastname@example.org. After the jump, find our other choices.
An adequate Miami version of bánh cuốn, a popular street food and breakfast item in Vietnam, Hy Vong's "steamed pork rolling cakes" ($6) are a traditional preparation of minced pork and wood ear mushrooms rolled inside a very thin, nearly transparent layer of rice flour dough, which chef Tung Nguyen makes from scratch each day. The pockets are topped with a heap of scallions, fried red Asian shallots, bean sprouts, carrot shreds, and herbs and then plated in a pool of nuoc mam, a sweet lime-and-fish-based sauce. Delicate, light, and fun to butcher with a set of chopsticks, this is the closest we get to street-side pots of steaming dumplings in Hanoi -- or at least San Francisco.
100 Favorite Dishes:
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