What do you think your spirit animal would be? We played a lot of games like this among our team at my old office. I wasn’t present for this one, but around the office there were some interesting responses: a girl who admitted she preferred being a homebody to going out called herself a wombat, one of the guys who has mad freckles everywhere and has the most genuinely friendly personality you’ve ever met they called a dalmation, and for my old dining-out friend Brother Bear it was agreed that he was a panda – the reasons being his size and his often aggressive, over-the-top nature.
I was called a panther, interestingly enough. At first I thought the correlation probably just came from a combination of the colour of my hair from my nickname – which has allowed me to accumulate a fair few cat trinkets over the years, such as a gift of a black cat painting, cat earrings, etc. But I’ve since done a little more research into the interesting animal and was surprised to discover that they are also very solitary creatures –> something which I can definitely identify with.
I’ve been so solitary in fact, that I haven’t dined out anywhere new for some time, leaving me no new material for blog review Friday!! I was panicking all week, thinking I would have to use Monday’s recipe post instead, but then I was saved.
Saved by a Vietnamese roll, no less.
I had been told to expect a lunch delivery this Thursday of a Vietnamese roll. Oh, one roll, I thought, and packed my lunchbox of healthy-over-Cajun-spiced-chicken-breast-brown-rice-burrito-bowl anyway because I was expecting one roll to arrive and I didn’t know if it was going to cut it for Thursday. Its been a busy week. A girl’s gotta eat.
But what arrived, delivered to my office around 11.30am, was not one roll, but six.
Even my appetite isn’t that gi-normous. Six fresh Vietnamese Banh Mi rolls that essentially had to be eaten for lunch. Today. In two hours. So around I went like the office lunch lady, handing out rolls to the other three people in my office. I gave out a The Cha Cha, The Ol’ School, and a The Vege, keeping the Peaking for my lunch, the Pigsy for my dinner in the evening and I later popped by the office of the Dalmation (the guy I used to work with before, see above) and gave him a Disco Beef. Here’s a list of the rolls and their ingredients:
Ol’ School: Three layers of pork, full-flavoured pate, creamy mayo, cucumber, pickled carrots and daikon, shallot, coriander, spicy hot chillies and Bun Mese’s special soy recipe.
The Vege: Savoury shiitake mushrooms, creamy mayo, cucumber, pickled carrots and daikon, shallot, coriander, hot chillies, special soy.
The Cha Cha: Chicken in special sauce, hot chillies, creamy mayo, pate, and fresh veges.
Disco Beef: What is described as a “psychedelic” combination of succulent beef, fresh veges and hot chillies.
Peaking: Rich roast duck, pate, creamy mayo, fresh veges and a hoisin sauce.
Pigsy: Juicy roasted pork, pate, creamy mayo, cucumber, pickled carrots and daikon, shallot, coriander, hot chilli and hoisin sauce.
They range in price from $7 to $9. Which means that each one for less than $10!! I wish they had a shop in the main CBD…
The Peaking was pretty darn awesome. There was no lady-like way to eat this; you bite into the bread roll and the crust fairly shatters everywhere (keep your keyboard away), giving way to a light, soft, slightly chewy bread roll that’s so fresh and springy. The flavour combination of the Peaking was incredible, and I loved the slather of pate up the inside of the roll. I was also a little apprehensive at the addition of hot chilli to the banh mi, but the chilli was subtle and warming; definitely okay with anyone who doesn’t like their spice to overpower the combination of flavours.
While it was stuffed full of vegetables they didn’t fall out all over the place with how well the roll was wrapped. It was incredible how I didn’t feel gluttonously heavy at the end of wolfing down my roll, yet felt satisfied for the rest of the work day – something that’s quite unusual for me! The boss and my co-workers also gave the rolls their seal of approval, with my dalmation friend proclaiming that it was one of the best Vietnamese rolls he’d ever had.
So onto the Pigsy when I got home yesterday evening. By that time the bread had soaked up a little moisture, so the roll was a little more chewy but also shattered less, meaning I could eat it lounging on my bed while watching a movie with a beer.
High fives all round.
Shop 2, 304 Victoria Street
Darlinghurst, Sydney NSW 2010
(02) 8068 5639