Rice noodle with pork, black fungus and prawn (Banh cuon)

The three things that are non-negotiable for the perfect roll, according to chef Dan Hong. A nice thin rice noodle roll, a well-seasoned filling and a dipping sauce to knock it back with - these are the making of the perfect Vietnamese roll and this winner hits a pork + prawn home(cook)-run. The Chefs' Line