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Banh cuon impressed diners with its special cooking style and the harmony of flavours from its ingredients: minced pork and wood ear mushrooms are rolled in a thin rice sheet, served with dipping sauce. VNA Photo: Phạm Hậu
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In the northern provinces of Cao Bang and Lang Son, diners could add some fermented bamboo shoots and chilli to fortify their pork bone broth. VNA Photo: Phạm Hậu
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Banh cuon from Hanoi's Thanh Tri suburd district is paper thin and look almost transparent, having no stuffing but being served with cha que (orange-hued, roasted cinnamon sausage). VNA Photo: Phạm Hậu
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The most famed variation is said to be found in banh cuon’s cradle, Thanh Tri, an ancient suburb of Hanoi. VNA Photo: Phạm Hậu
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Banh cuon can be found across Vietnam, but each region has variations in ingredients, cooking methods and tastes. VNA Photo: Phạm Hậu
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The cook spreads wet batter over the steaming basket into a thin sheet, adds minced pork and wood ear mushrooms, sometimes an egg, and then rolls the sheet to cover the fillings. VNA Photo: Phạm Hậu
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Banh cuon in the northern provinces of Cao Bang and Lang Son is served with pork bone broth instead of fish sauce like in Hanoi. VNA Photo: Phạm Hậu
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The sauce served with banh cuon is fish sauce mixed with sugar, water (to lessen the saltiness), chilli and vinegar. VNA Photo: Phạm Hậu
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Banh cuon could also be served with roast pork and various herbs. VNA Photo: Phạm Hậu
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Banh cuon could be eaten with cha que (orange-hued, roasted cinnamon sausage) or cha lua (Vietnamese classic silky sausages) to boost their taste. VNA Photo: Phạm Hậu
