This was featured as the chef's recommendation & I can see why! Unlike its siblings, this version of CCF 猪肠粉 has an additional layer of a crispy shell which gives you an added texture to the usual silky rolls.

The shrimp is first wrapped in a thin crispy layer, deep fried, then rolled into the silky rolls. The best part, although it's been steamed, the crispy layer remains crisp throughout even after being doused in the soy sauce.

This is my next go-to when I visit again! It's so so good.