HIT SINGLES

Where to find the best Belgian waffle? A magnificent mole verde? To-die-for dim sum? Times restaurant reviewers Linda Burum, Michelle Huneven, Jonathan Gold, Max Jacobson and S. Irene Virbila give their favorite platters a spin.

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At Banh Cuon Tay Ho, the cooks peel rice noodle dough off the steamer in diaphanous sheets and roll them around a stuffing of crunchy wood-ear mushrooms and succulent pork or shrimp. The idea is to dip each slice of these banh cuon into a little nuoc cham, a tart-sweet clear fish sauce flecked with red pepper. The best is the combination plate of four noodle rolls that come with a “tempura” pancake of shredded sweet potato and a puffy, deep-fried rice cake filled with a cluster of mung beans. The whole thing is topped with fresh herbs and Vietnamese-style cold cuts from the restaurant’s own factory.

Banh Cuon Tay Ho, 1039 E. Valley Blvd., #B103, San Gabriel; (818) 280-5207. Also at 9242 Bolsa Ave., #C, Westminster; (714) 895.4796. Banh cuon combination plate, $4.25.