Banh cuon is made from a thin, wide sheet of steamed fermented rice batter filled with a mixture of cooked seasoned ground pork, minced wood ear mushroom, and minced shallots. Sides for this dish usually consist of cha lua (Vietnamese pork sausage), sliced cucumber, and bean sprouts, with the dipping sauce which is fish sauce called nuoc cham. Sometimes, a drop of ca cuong, which is the essence of a giant water bug, Lethocerus indicus, is added to the nuoc cham for extra flavor, although this ingredient is scarce and quite expensive.
The rice sheet in banh cuon is extremely thin and delicate. It is made by steaming a slightly fermented rice batter on a cloth that is stretched over a pot of boiling water. It is a light dish, and is generally eaten for breakfast everywhere in Vietnam. A different version of banh cuon, called banh cuon Thanh Tri and banh cuon lang Kenh, may be found in Thanh Tri, a southern district of Hanoi and Kênh village of Nam Đinh, an ancient village in the centre of Nam Đinh city. Banh cuon Thanh Tri or Banh cuon lang Kenh are not rolls, but just rice sheets eaten with cha lua, fried shallots, or prawns.
This type of rice noodle roll is known in Thai cuisine as khao phan (Thai: ข้าวพันผัก; lit. "rice wrap"). It is regarded a speciality of Uttaradit province where it is eaten freshly made in many variations, but also sun-dried. The dried versions often have spices added to them and are popularly used as a wrap for a spicy salad made with rice noodle and minced pork. Khao phan is not easily found in the rest of Thailand.
How to make
Another dish I fall in love from many stunning Vietnamese Food recipes is Steamed Rice Pancake Rolls (Banh Cuon). This dish is made from rice starch and maybe grinded pork. Moreover there are two types of this dish. In South Area, Vietnamese people use only rice pancake rolls, they do not use grinded pork is stuffing of pancakes. However, its process is completely opposite with North Area, Vietnam.
Today, I will show you the way to cook this dish like North People does. Follow our ingredients and process carefully before creating one of Stunning Vietnamese Food recipes.
*** For Rice Pancake:
- 200gr Rice Starch
- 500gr Tapioca Starch
- Cold Water.
*** For Stuffing:
- 200gr pork meat
- 200gr shrimps
- Onion, Spring Onion, 2 Black Funguses
- 50gr sliced shallot.
- 300gr Vietnamese Ham
- 50gr Ca Cuong (Giant Water Bugs) (Optional)
- Lemon, Chili, Fish Sauce, Sugar
- Asia basil, Bean Sprout, basil.
*** For Stuffing
Step 1: Clean pork and shrimps. Peel of the cover of shrimps. Then, grind both of them and marinate a little salt, pepper, sugar, sliced onion, spring onion and black funguses.
Step 2: Boil oil, add pork and mixture above into pan, fry about 5 minutes. Use another pan, boil oil and add sliced shallot into, fry until its color turns yellow.
*** For Rice Pancake
Step 3: Mix Rice Starch + Tapioca Starch + 1liter cold water together. Stir until it becomes smooth.
Step 4: Steam Rice Pancake: Use small heat, put pan on stove, waiting until get hot, scoop 1 medium spoon mixture above and pour into pan, spread around pan to make it thin, cover pan about 30 seconds. Then, add a little stuffing in the middle of rice pancake and roll in like Vietnamese Spring Roll. This step is really important to create amazing dish from many Vietnamese Food recipes.
*** Continue to make other rice pancake rolls like above. I suggest you should use a little oil before making rice pancake rolls.
Step 5: Slice Vietnamese Ham and Ca Cuong (Giant Water Bugs).
Finally, you can serve this dish for your family and friends to enjoy. My tip is using this dish with Ca Cuong (Giant Water Bugs), Vietnamese Ham and Dipping Fish Sauce (You can see the process at Vietnamese Dipping Sauce). I hope you will love this recipe from us. Next posts, I definitely show more stunning Vietnamese Food recipes for you. Good Luck for cooking.
Using with Ca Cuong, Vietnamese Ham and Dipping Fish Sauce