Banh cuon is a Northern Vietnamese dish that migrated to Hanoi. Thin steamed rice flour pancakes filled with minced pork and cloud ear mushrooms are served with nuoc cham, a fish-sauce-based dipping sauce, fried shallots and fresh herbs. Slightly goopy in texture, banh cuon are often eaten for breakfast or as an evening pick-me-up.
Banh cuon (“rolled cake”) is dish made from a thin, wide sheet of steamed rice batter rolled and filled with seasoned ground pork, minced wood ear mushroom, and minced shallots. It is eaten with a dipping sauce and usually served with cha lua (Vietnamese pork sausage).
Traditionally, banh cuon has ca cuong (Lethocerus indicus) essence added to the sauce.
Best Banh Cuon place you should try called Banh Cuon Gia Truyen located at 14 Hang Ga, Hoan Kiem, Hanoi.
Operating hours: 7.00 a.m. – 1.00 p.m.; 5 – 11 p.m.
