Despite the fact that Banh Cuon or Vietnamese steamed rice rolls was not originated in Hanoi, it has been not only an extremely familiar dish to everyone living in the city, but a great highlight of Hanoi cuisine for decades.
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Made from various ingredients of rice flour, ground pork, wood ear mushrooms, fish sauce, and so on, together with excellent cooking skills of Hanoians, Banh Cuon is absolutely able to satisfy even most finicky eaters.
Banh Cuon comprises 2 main parts, including the rice wraps and fillings. Traditionally, an excellent steamed rice roll must have both extremely thin, delicate and wide rice wrap without breaking, and tasty fillings with the perfect combination of wood ear mushroom, ground pork, and seasonings. Its broth is also a key element for this food’s success, helping release the full flavor and making this specialty much tastier. Basically, the broth needs to be a well-balanced mixture of fish sauce, lemon juice or vinegar, water, sugar, garlic, and chili. Lethocerus Indicus essence is an incredible highlight, adding a distinctive savory smell for the broth.
In addition to the traditional type of Banh Cuon, it now comes with several versions of filling such as the chicken, shrimp, egg, etc, giving eaters so many choices. Various types of accompaniment (Vietnamese ham, herbs, salted shredded meat, sausages, and so on) also make the dish much greater that can be a memorable experience for anyone who has the chance to try this Hanoi specialty
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The best way to enjoy Banh Cuon is when it is still hot, soft and has a very strong smell of rice that should be made right after the orders. The best place to try this awesome specialty is Thanh Van Banh Cuon restaurant, located at No.14 Hang Ga Street with the cost of VND45,000 (about $2) for one order. Also, this dish can be found very easily at every corner of the city that’s made and sold by the street vendors at quite cheap prices.