Among Vietnam’s delicate specialties, Banh cuon ranks top thanks to its softness, sweet fragance of cinnamon, dried onion and strong taste of minced meat and sources!
Among other members of the extended noodle family, bánh cuốn almost ranks first. It is a paper-thin steamed rice flour pancake, much like delicate sheets of fresh rice noodles. The pancakes are plucked off of the linen steamer base, and immediately rolled with minced pork and mushrooms, then piled on a plate, sprinkled with deep fried shallots, snipped with scissors into bite sized sections, and topped with fresh herbs such as cilantro or Vietnamese basil. A plate of bánh cuốn is a light dish traditionally eaten as breakfast in Hanoi but now can also be found as a late night snack.
Where to find it?
The restaurant Quán Ăn Ngon, No.18 Phan Bội Châu Street, also does a very respectable version of bánh cuốn.