Banh cuon (Vietnamese Steamed Rice Rolls) – one of traditional cake make from Vietnamese rice powder, has its own attractive feature, from the appearance to the special taste. It is considered as a choice for favorite breakfast dishes.
Bánh in Vietnamese means Cake and Cuốn means Rolled, Banh Cuon is a steamed rolled cake which is made from a thin, wide sheet of steam rice batter rolled and filled with seasoned ground pork, minced wood ear mushroom, and minced shallots. To further distinguish itself from the former, it is served with a separate bowl of clear amber dipping sauce and traditionally, this sauce is added “cà cuống” (Lethocerus indicus) essence for a better flavor.
“Chả Lụa” (Vietnamese pork sausage) and fresh herb are served on the side. The recipe is simple, but the art of cooking Banh cuon is really a challenge for those who want to do it yourself at home.
Although Vietnamese people often eat Banh cuon in the morning as light breakfast, nowadays, it can be served at noon or night in many streets and restaurants in Hanoi.
Suggested addresses:
1. Bánh cuốn Bà Hoành – 66 Tô Hiến Thành, quận Hai Bà Trưng, Hà Nội.
2. Bánh cuốn Thanh Vân – 12-14 Hàng Gà, quận Hoàn Kiếm, Hà Nội.
3. Bánh cuốn Bà Triệu – 101 Bà Triệu, quận Hai Bà Trưng, Hà Nội.
4. Bánh cuốn Gia An – 25 Thái Phiên, quận Hai Bà Trưng, Hà Nội.
5. Bánh cuốn Nguyễn Bỉnh Khiêm – 19 Nguyễn Bỉnh Khiêm, quận Hai Bà Trưng, Hà Nội.
