Let's join us for the Danang's rice paper wraps. Pls ignore the talking bit. Just focus on the actions :)
Yum Yum!!! ^^
Monday, October 29, 2012
Sunday, September 16, 2012
Rolled Rice Pancake - Bánh cuốn
History of Bánh cuốn
Rolled rice pancake (bánh cuốn) is popular to Vietnamese as dish for breakfast. The cake is called Bánh cuốn Thanh Trì due to its origin is Thanh Trì Village of South Hà Nội. On the 1st day of the third lunar month, the Thanh Tri villagers used to open Bánh cuốn contests throughout all communes. At each competition, the villagers were asked to make both the pancake leave and stuffed pancake. According to the myth, An Quốc, the 18th son of Hung King was said to have taught the villagers to make bánh cuốn. The most special feature of bánh cuốn is that the rice sheet is extremely thin, while every surface is applied with onion-infused oil, making the cake smooth yet pure with light flavor. Hanoi people used to eat bánh cuốn with deep fried tofu from Mơ village. However, it is now often served with giò chả Ước Lễ (a special brand of Vietnamese lean meat pie.)
Types of Bánh cuốn
There are 2 distinguished versions of Bánh cuốn that you can easily find in Hanoi and Ha Nam, oh well, all are in Northern Vietnam. :)
Hà Nội: Bánh cuốn Thanh Trì and Bánh cuốn nhân thịt
Many bánh cuốn restaurants in Hanoi serve the cakes filled with stuffing, including stir fried wood-ear, shiitakes, minced pork with both lean and fat meat, topped with shrimp floss, coriander and other herbs, all to be dipped in the sauce made from fish extract mixed with lime and chili, sometimes more flavoring with a marvelous drop of cà cuống (mangdana essence)… Nevertheless, the type of non-stuffed steamed rolled cake that is well-known and favored by Hanoi gourmets is bánh cuốn Thanh Trì. Bánh cuốn Hanoi are served with sheets of orange hued, roasted cinnamon sausage (cha que) or classic silky Vietnamese sausages (cha lua).
Phủ Lý version: Bánh cuốn with BBQ pork and bacon (the same BBQ pork vermicelli)
This is the Ha Nam version of banh cuon (rolled wet rice paper) with the gio lua (pork cake) substituted for barbecued pork and bacon. Phu Ly steamed rolled rice pancakes are white, soft yet flexible sheets of rice flour with fried shallots on top and are eaten with grilled pork, fish sauce and a variety of raw vegetables.
Another different ingredient is the green figs that you can see in the picture above. This adds to the overall taste of bánh cuốn.
How to make Bánh cuốn
Ingredients
Batter
Creative way using nonstick frying pan
Where to eat
Bánh cuốn Phủ Lý: along National Highway 1A from Hanoi :)
In Hanoi & nearby: everywhere within the wet market but famous eating houses include:
- Bánh cuốn Thanh Vân, 14 Hàng Gà
- Bánh cuốn nóng, 101 Bà Triệu
- Bánh cuốn bà Hoành, Tô Hiến Thành
Overseas:
Bánh Cuốn Thanh Hà; 172 Victoria Street, Richmond, VIC 3121, Australia
Banh Cuon Tay Ho 4, 9629 Bolsa Avenue, Westminster, CA 92683
Yum Yum!!! ^^
Rolled rice pancake (bánh cuốn) is popular to Vietnamese as dish for breakfast. The cake is called Bánh cuốn Thanh Trì due to its origin is Thanh Trì Village of South Hà Nội. On the 1st day of the third lunar month, the Thanh Tri villagers used to open Bánh cuốn contests throughout all communes. At each competition, the villagers were asked to make both the pancake leave and stuffed pancake. According to the myth, An Quốc, the 18th son of Hung King was said to have taught the villagers to make bánh cuốn. The most special feature of bánh cuốn is that the rice sheet is extremely thin, while every surface is applied with onion-infused oil, making the cake smooth yet pure with light flavor. Hanoi people used to eat bánh cuốn with deep fried tofu from Mơ village. However, it is now often served with giò chả Ước Lễ (a special brand of Vietnamese lean meat pie.)
Types of Bánh cuốn
There are 2 distinguished versions of Bánh cuốn that you can easily find in Hanoi and Ha Nam, oh well, all are in Northern Vietnam. :)
Hà Nội: Bánh cuốn Thanh Trì and Bánh cuốn nhân thịt
Many bánh cuốn restaurants in Hanoi serve the cakes filled with stuffing, including stir fried wood-ear, shiitakes, minced pork with both lean and fat meat, topped with shrimp floss, coriander and other herbs, all to be dipped in the sauce made from fish extract mixed with lime and chili, sometimes more flavoring with a marvelous drop of cà cuống (mangdana essence)… Nevertheless, the type of non-stuffed steamed rolled cake that is well-known and favored by Hanoi gourmets is bánh cuốn Thanh Trì. Bánh cuốn Hanoi are served with sheets of orange hued, roasted cinnamon sausage (cha que) or classic silky Vietnamese sausages (cha lua).
Phủ Lý version: Bánh cuốn with BBQ pork and bacon (the same BBQ pork vermicelli)
This is the Ha Nam version of banh cuon (rolled wet rice paper) with the gio lua (pork cake) substituted for barbecued pork and bacon. Phu Ly steamed rolled rice pancakes are white, soft yet flexible sheets of rice flour with fried shallots on top and are eaten with grilled pork, fish sauce and a variety of raw vegetables.
Another different ingredient is the green figs that you can see in the picture above. This adds to the overall taste of bánh cuốn.
How to make Bánh cuốn
Ingredients
Batter
- 1 bag of rice flour (16 oz)
- 1 bag of tapioca flour (14 oz)
- 1 ts salt
- 3 qt of water
- 1 lb ground pork
- 1 cup Wood Ear mushrooms (soaked and drained and chopped into small pieces)
- 1 medium onion
- 1 shallot, thinly diced
- 1 tbs fish sauce
- fresh cracked pepper
Creative way using nonstick frying pan
Where to eat
Bánh cuốn Phủ Lý: along National Highway 1A from Hanoi :)
In Hanoi & nearby: everywhere within the wet market but famous eating houses include:
- Bánh cuốn Thanh Vân, 14 Hàng Gà
- Bánh cuốn nóng, 101 Bà Triệu
- Bánh cuốn bà Hoành, Tô Hiến Thành
Overseas:
Bánh Cuốn Thanh Hà; 172 Victoria Street, Richmond, VIC 3121, Australia
Banh Cuon Tay Ho 4, 9629 Bolsa Avenue, Westminster, CA 92683
Yum Yum!!! ^^
Sunday, May 20, 2012
Grilled fish pie speciality in Hanoi
History
Chả cá Lã Vọng (grilled white fish drenched in florescent yellow oil) was created by the Doan family during the years of French colonialism.
The history of the Doan family is as colorful as the dish it’s famous for. In the mid-1800s, the family began allowing Vietnamese soldiers, who were trying to oust the ruling French, to hide in their house. They served their guests their special fish dish, cha ca La Vong. To raise extra money to fund their rebel-hiding activities – and provide a cover for the house’s mysterious comings and goings - the family opened a restaurant serving only cha ca La Vong.
Recipe
How to prepare (1:56) and eat (3:06)
Step 1: stir grilled fish with spring onions and basil
Step 2: take fresh beehoon (vermicelli) into your bowl
Step 3: add on top grilled fish and spring onion and basil
Step 3: add peanuts and fresh cilantro
Step 4: add shrimp paste sauce and mix the whole thing together
Step 5: EAT! :D
Most popular yet authentic eateries
Chả cá Lã Vọng
Address: số nhà 14 phố Chả Cá, Quận Hoàn Kiếm
I went here with my Japanese colleagues long long time ago and haven't backed there since then so it's not fair to give any comment. But since this is considered the original restaurant, it should be fine to give it a try. A side note, this ancient house is pretty small and narrow (probably that's the reason why I havent come back ^^).
Yum Yum!!! ^^
Chả cá Lã Vọng (grilled white fish drenched in florescent yellow oil) was created by the Doan family during the years of French colonialism.
The history of the Doan family is as colorful as the dish it’s famous for. In the mid-1800s, the family began allowing Vietnamese soldiers, who were trying to oust the ruling French, to hide in their house. They served their guests their special fish dish, cha ca La Vong. To raise extra money to fund their rebel-hiding activities – and provide a cover for the house’s mysterious comings and goings - the family opened a restaurant serving only cha ca La Vong.
Recipe
- White fish fillets (must be either cá quả - seabass or cá lăng - catfish family), clean the cod skin and cut into bite-size chunks
- Vegetable oil, for deep-frying Fresh dill
- Roasted peanuts
- Spring onions (scallions), cut into bite-size pieces
- Fresh basil, stalks removed, leaves chopped
- Fresh coriander (cilantro), stalks removed
- Lime, cut into quarters
- Prepared Shrimp paste sauce (shrimp paste, sugar, lime or vinegar and hot chili)
How to prepare (1:56) and eat (3:06)
Step 1: stir grilled fish with spring onions and basil
Step 2: take fresh beehoon (vermicelli) into your bowl
Step 3: add on top grilled fish and spring onion and basil
Step 3: add peanuts and fresh cilantro
Step 4: add shrimp paste sauce and mix the whole thing together
Step 5: EAT! :D
Most popular yet authentic eateries
Chả cá Thăng Long
Address: Chả cá Thăng Long 21 - 31 Đường Thành - Hoàn Kiếm - Hà Nội
http://chacathanglong.com
I have been here quite often and often brought my overseas colleagues here too and they love it. Service staff is quite attentive and friendly, although they don' speak English that well. A conventional grilled fish dish with Hanoi beer is the best choice ever.
Chả cá Lã Vọng
Address: số nhà 14 phố Chả Cá, Quận Hoàn Kiếm
I went here with my Japanese colleagues long long time ago and haven't backed there since then so it's not fair to give any comment. But since this is considered the original restaurant, it should be fine to give it a try. A side note, this ancient house is pretty small and narrow (probably that's the reason why I havent come back ^^).
Yum Yum!!! ^^
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