Everything About " BÁNH CUỐN "
I’m a huge fan of Vietnamese bánh cuốn, and though originally comes from the northern part of the country, it’s extremely popular throughout Saigon Banh cuon, which directly translates to rice cakes, are sort of like noodle wrapped, non-deep fried spring rolls, packed full of savory ingredients
To prepare the recipe for banh cuon, a thin layer of rice and tapioca flour batter is steamed into a noodle like crepe. It’s then filled, often with a combination of lightly seasoned minced pork, small dried shrimp, and wood-ear mushrooms, and served with finely shaved lettuce and blanched bean sprouts on the side.
Finally, you can’t eat banh cuon without dipping it into sweet fish sauce, known as nuoc cham, the stuff many people say is the lifestream of Vietnamese cuisine, and I personally can’t live without chilies
What I love about banh cuon are the soft fresh noodle wrappers, and since I’m not a huge desserts or sweets lover, I like the salty mix of pork and shrimp on the inside
When I was walking though local fresh wet markets in Saigon, I noticed banh cuon being made all over the place, especially in small tightly packed alleys So keep an eye out for banh cuon all over the place
