Bankstown’s 313 Plaza, which features an unassuming alley of small shops and food stalls, is an ode to northern Vietnam.

Banh Cuon Kim Thanh, specialising in (unsurprisingly) banh cuon, is a standout, the namesake sheets of steamed rice batter freshly made to order and filled with the likes of ground pork and wood ear mushrooms, and served with pork sausage, herbs, bean sprouts and a fish-sauce-heavy elixir for dipping.

Banh khot aren’t dissimilar to miniaturised crepe-like banh xeo: the shell crisp, the centre custard-like, a steamed prawn sitting pretty on top.

Meanwhile, the soft, sticky texture of the banh cuon chien – a fried version of the rice roll – is almost mochi-like, a soy dipping sauce bringing an extra salty hit. Fresh lettuce and herbs ride shotgun to bring freshness and balance, while a strong Vietnamese iced coffee to finish will leave you buzzed, and buzzing to return.

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