Banh Cuon is known as extremely thin and delicate crepe, which filled with minced pork and mushrooms. Banh Cuon has never stop to demonstrate its long-lasting perfect comfort food to food lovers. For those are familiar with Banh Cuon, it becomes favourite breakfast food. For those have not yet ever try the dish, once taste it, you soon fall in love with its flavor.
Read more Banh Cuon is known as extremely thin and delicate crepe, which filled with minced pork and mushrooms. Banh Cuon has never stop to demonstrate its long-lasting perfect comfort food to food lovers. For those are familiar with Banh Cuon, it becomes favourite breakfast food. For those have not yet ever try the dish, once taste it, you soon fall in love with its flavor.
Banh Cuon is made by stuffing ground pork, minced black fungus and shallots into a thin, wide and translucent sheet of steamed fermented rice batter. Banh Cuon is usually eaten with Vietnamese pork pie, bean sprouts, various Vietnamese herbs, sliced cucumber, deep-fried chopped shallot and dipping fish sauce. Sometimes, a drop of the essence of lethocerus indicus is added to the dip to make flavor special although it’s very expensive.
Banh Cuon is unique for its extremely thin and delicate crepe. The reason for this thinness is the cooking process. The rice batter is steamed over a cloth covered pot which can quickly cook, keeping it moist and workable. At first, a very thin layer of batter is poured on to the fabric and a flat bamboo stick is used to lift off the rice crepe. The cook must be skillful and patient to make Banh Cuon.
The pastry is completed by the going along with sauce- a mixture of sweet-smelling fish sauce mixed with a light sour of lime, Cha lua - Vietnamese Pork sausage, and also fried onions. Vegetarians could stay clear of the meat element by requesting for a simple Banh Cuon (Banh Cuon Chay), which does not transform the taste dramatically.
A different version of Banh Cuon which are found in Thanh Tri – a southern district of Hanoi and Kenh village of Nam Dinh province. We call them Banh Cuon Thanh Tri and Banh Cuon Lang Kenh. The interesting is that these kinds of Vietnamese Steamed Rice Roll aren’t rolls, but just slightly steamed rice sheets and served with sliced pork pie, deep-fried chopped shallot or prawn.
Banh Cuon could be located on numerous regional eateries in neighborhood markets or every few blocks in Ho Chi Minh City. Look for a steaming pot and a brilliant yellow indication ¨ Banh cuon ¨ and also you will be offered this tasty delicacy for just a buck. Banh cuon stands face their rush times during breakfast and dinner, so it is difficult to find stalls still selling the dish in late morning or evening.
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