Ever since I saw a Ha Noi vendor scraping delicate rice paper from a griddle to form rolls at Quay Thuc Pham Cong Nghe, I’ve been mesmerized by banh cuon. Thankfully, I live near Little Saigon, one of the biggest Vietnamese enclaves in the U.S., which has reliable banh cuon approximations at restaurants like Banh Cuon Luu Luyen.

The strip mall restaurant from Khoa Vu and family, named for his little sister, features faux wood panel and purple walls, big palettes of mung bean bags, and nine glass topped tables. Their banh cuon are indeed good, particularly the version with ground pork. Still, for pork’s sake, you can do no better at Banh Cuon Luu Luyen than with Bun Moc.

Bun Moc ($5.99) is a mild pork soup with springy, medium-gauge vermicelli, juicy pork balls, fried pork bologna slabs, fried shallots, and a scallion shower. Squeeze lime, slurp and repeat.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.