Vietnamese Steamed Rice Rolls - Bánh Cuốn
Rice rolls are eaten across Vietnam – the most famous are "goi cuon" – but the Hanoi variety of "banh cuon" have their own special characteristics. The delicate wrappings are gossamer thin and soft, yet offering subtle resistance when eaten.
“Banh cuon" is a traditional dish which is made of rice-flour. 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". It has the very thin and light roll covered by a yellow fried-onions layers, dipped in the tasty sauce with some roasted cinnamon porks (“cha que”).
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