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!!! ^^
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