Bánh cuốn

Bánh cuốn is a traditional Vietnamese dish, originating from Northern Vietnam. It is a type of rolled rice noodle, which is often filled with ground pork, minced wood ear mushroom, and other ingredients. Bánh cuốn is typically served with a dipping sauce called nước chấm, sometimes garnished with fresh herbs.

History

The dish is believed to have originated in Northern Vietnam, specifically in the old capital of Hanoi. It is traditionally eaten for breakfast or lunch, and is a popular street food in Vietnam.

Preparation

The process of making bánh cuốn involves soaking rice overnight to soften the grains, then grinding the rice to create a liquid batter. The batter is then spread thinly over a cloth steamer, creating a delicate, translucent sheet of steamed rice noodle. This sheet is then rolled with a mixture of ground pork and minced wood ear mushrooms. Other ingredients, such as onions, shrimp, or yam, may also be included in the filling.

Serving

Bánh cuốn is typically served with a dipping sauce called nước chấm, made from fish sauce, sugar, lime, and water. The dish is often garnished with fresh herbs such as cilantro and basil, and may be served with a side of chả lụa (Vietnamese pork sausage) or bean sprouts.

Variations

There are several regional variations of bánh cuốn across Vietnam. In Southern Vietnam, the dish is often served with a wider variety of garnishes, including fried shallots and coconut milk. In Central Vietnam, a version of the dish known as bánh cuốn Thanh Trì is popular, which is a plain rice noodle sheet without any filling.

See also

• Vietnamese cuisine
• Rice noodle
• Street food

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