Bánh cuốn (literally “rolled cake”) is a dish from northern Vietnam. It is a roll made from a thin, wide sheet of steamed rice batter filled with seasoned ground pork, minced wood ear mushroom, and minced shallots.
Bánh cuốn is a light food which is cheap and delicious. People in Vietnam often consider it common dish for breakfast.
Bánh cuốn is made from Rice Powder. The rice to use is chosen carefully and being steeped in a night before making. Early morning, it will be grinded by the stone mortar and by hand. The powder will be mixed with the suitable ratio of borax to make it rising, soft, unstarchy and smooth. A shape of cloth will be placed above the boiling water. The rice powder liquid will be put on this cloth and spread it out until it thin and delicate. Then the cook will close the cover of the pot to wait for some seconds. After that, a bamboo stick will be used to take the cake and that cake will be placed on a dish with fried onion.
The delicious Bánh cuốn has to be thin, soft and unstarchy. The sauce used is also important with the salty, sweet, sour along with the smell of belostomatid. The secret of making sauce is become the unique thing of each family.
There is a famous village in Hanoi suburban called Thanh Tri which is good at this food. Nowadays, they make another kind of Bánh cuốn with the stuffs inside: seasoned ground pork, minced wood ear mushroom, and minced shallots.