| Type | Rice noodle roll |
|---|---|
| Place of origin | Vietnam |
| Region or state | Northern Vietnam |
| Main ingredients | Ricebatter, ground pork,wood ear mushroom,shallots |
Bánh cuốn orbánh quấn (Vietnamese:[ɓǎjŋ̟kǔən],lit.roll) is aVietnamese dish originating fromNorthern Vietnam.[1]
Bánh cuốn is made from a thin, wide sheet offermented[2]ricebatter filled with a mixture of cooked seasoned ground pork, mincedwood ear mushroom, and mincedshallots. Sides for this dish usually consist ofchả lụa (Vietnamese pork sausage), sliced cucumber, andbean sprouts, with the dipping sauce, which isfish sauce, callednước chấm (fish sauce).[3]
The rice sheet ofbánh cuốn is extremely thin and delicate.[4] 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 ofbánh cuốn, calledbánh cuốn Thanh Trì andbánh cuốn làng Kênh, may be found inThanh Trì, a southern district ofHanoi and Kênh village of Nam Định, an ancient village in the center of Nam Định city.Bánh cuốn Thanh Trì orBánh cuốn làng Kênh are not rolls, but just rice sheets eaten withchả lụa, fried shallots, or prawns.[5]
Bánh ướt is simply the unfilled rice sheet, and is typically served with bean sprouts, chopped lettuce, sliced cucumber, fresh basil and mint, fried shallots and onions,chả/giò lụa, and fish sauce.[6]
In regards to Vietnamese culture, Thai cuisine commonly refers to the dish aspak moh yuan (Thai:ปากหม้อญวน). Skilled food preparers will make each rice sheet extra thin with as much stuffing as possible. Rice sheets are usually made of arrowroot flour which gives a tapioca-like consistency. The dough may also be infused with naturally extracted herbs such as butterfly pea for blue shades and pandan for green shades. As for the stuffing, the most popular stuffing is ground pork with cilantro roots, pepper, garlic, shallots and preserved radish. Less common stuffing is chicken, mushroom, corn, coconut, bean sprouts, chives, etc. Vegetarian recipes are also available.
Pak moh yuan is often served with sauces and toppings. While sweet chili sauce is the standard, recipes from certain regions may also use seafood ingredients in their sauce. Coconut milk may be drizzled on top as a sweet option. The dish may be garnished with fried garlic and served with lettuce and fresh chili on the side.[7]
Another variation known inThai cuisine iskhao phan (Thai:ข้าวพันผัก; lit. "rice wrap"). It is regarded a specialty ofUttaradit 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 awrap for a spicy salad made with rice noodles and minced pork.
Bánh ướt (Vietnamese:[ɓǎjŋ̟ʔɨ̌ət],lit. 'wet cake'), is aVietnamese thinpancake wrapper[8] consisting ofrice noodle sheets, eaten withnước chấm, friedshallots, and a side ofchả lụa (Vietnamese pork sausage).
Recipe for bánh cuốn in French:Bánh cuốn
| Dumplings | |
|---|---|
| Rice cakes | |
| Pancakes | |
| Rice noodles | |
| Other | |
