Banh cuon

Banh Cuon (also spelled Bánh Cuốn) is a traditional Vietnamese dish, often served for breakfast. It is a type of rolled rice noodle, which is filled with a mixture of cooked seasoned ground pork, minced wood ear mushroom, and minced shallots. The dish is typically served with a dipping sauce called nước chấm, some fried shallots, and a side of fresh herbs.

History

The origins of Banh Cuon can be traced back to Northern Vietnam, where it is a popular breakfast dish. It is believed to have been created as a variation of the Chinese rice noodle roll, which is similar in appearance but differs in taste and preparation method.

Preparation

The process of making Banh Cuon involves soaking rice overnight, then grinding it into a batter. The batter is then spread thinly over a cloth steamer to create a thin, translucent sheet. The filling, typically a mixture of ground pork, wood ear mushrooms, and shallots, is then spread over the sheet, which is then rolled up and steamed until cooked.

Variations

There are several regional variations of Banh Cuon across Vietnam. In Southern Vietnam, the dish is often served with a wider variety of herbs, and the dipping sauce may also include sugar and lime juice. In Central Vietnam, the dish is often served with a side of chả lụa, a type of Vietnamese pork sausage.

Serving

Banh Cuon is typically served hot, and is often garnished with fried shallots and fresh herbs such as cilantro and basil. It is accompanied by a dipping sauce called nước chấm, which is made from fish sauce, sugar, lime juice, and water, and may also include fresh chili and garlic.

See also

• Pho
• Banh Mi
• Vietnamese cuisine