Bánh cuốn is Vietnamese pork crêpes. It is rice rolls, made from a thin, sheet of steamed rice batter, filled with seasoned ground pork, and minced onions, shallots. Sides for this dish consist of chả lụa , sliced cucumber, and bean sprouts, with the dipping sauce Nuoc Cham. In Tra Vinh, Banh Cuon is also served with banh gia
Traditionally, the rice crepes are steamed on the top of a piece of white fabric that sits on the top of the boiling water pot. The crepes cooked this way are soft and silky.
In the US, we use the non-stick skilet to make the crepes are not as silky as the traditional crepes. However, with good seasoning pork filling and Nuoc Cham, the home-made Banh Cuon are still very delicious. it’s easy to make banh cuon with the non-stick skilet, and we do not need the special tool to make the crepes.
Link to the recipe of Banh Cuon from Gas-tron-o-my.
- First time, when you use non-stick pan to make crepes, it will take a few tries to make them right. Do not throw away the bad crepes that you cannot fill the pork mixture. Put them aside. When you eat, cut them into to 2 or 3 pieces (not too small), place them on the bottom of the dish, and put good Banh Cuon rolls on the top.
- Wood ear mushrooms are optional, is for crunchy. You also use ground turkey or chicken instead of ground pork
- Use tofu if you do not eat meat.
- Make sure Nuoc Cham is sweet and savory since it plays an important role in good Banh Cuon.
Picture: Traditional way of making Banh Cuon with steam pot.
Recipes and Pictures
- Recipe from gastronomyblog.com
- http://www.sbs.com.au/food/recipes/handmade-rice-noodles-filled-pork-and-wood-ear-mushrooms-banh-cuon-nong – Video how to make Banh Cuon traditional way in Vietnam and recipe from Chef Luc Nguyen (Australia)