Brodard Restaurant is known for their Nem Nuong Cuon, so Valerie and I had to get an order. Many at our table opted for the Chao Tom Cuon, so we got to try them as well. Valerie and I definitely preferred the pork to the shrimp. Both were good, but we're used to the shrimp being whole (not a paste) in the latter. The dipping sauce was yummy (did I detect crab in it?), but it could have used more kick.
