Hanoi Banh Cuon

Introduction to Banh Cuon

Banh Cuon is a traditional Vietnamese dish, most popular in the northern regions, particularly Hanoi. This delicate rice noodle roll is made from a thin, wide sheet of rice flour, stuffed with various fillings, and is often served with fried shallots and a flavorful dipping sauce. Hanoi Banh Cuon has a unique charm and simplicity that reflects the culinary art of Northern Vietnam. Its history traces back to the early 18th century, evolving through regional influences and local ingredients.

The History of Banh Cuon

The origins of Banh Cuon date back centuries in the Red River Delta. The word "Banh" in Vietnamese refers to meal-based foods, while "Cuon" means to roll, directly translating to "rolled cake". Initially, it was considered a noble dish served in imperial courts. Over the years, Banh Cuon became a common street food, highly favored by locals for breakfast or as a light meal any time of the day. Expert Banh Cuon makers are known for their skill in steaming and rolling these delicate sheets, which can be a mesmerizing spectacle to watch.

Ingredients

To make authentic Hanoi Banh Cuon, you will need the following ingredients:

• Rice Flour - 1 cup
• Tapioca Flour - 1/4 cup
• Water - 1 1/2 cups
• Salt - 1/2 teaspoon
• Minced Pork - 200g
• Shallots - 3 medium
• Wood Ear Mushrooms - 1/2 cup
• Fish Sauce - 2 tablespoons
• Pepper - 1/2 teaspoon
• Bean Sprouts - 1 cup
• Fresh Coriander - for garnish
• Fresh Basil - for garnish
• Chili - sliced, for dipping sauce
• Lime - 1 for juice
• Sugar - 2 teaspoons for dipping sauce
• Water - 4 tablespoons for dipping sauce
• Fish Sauce - 4 tablespoons for dipping sauce

Preparation

Preparing the Batter

In a large mixing bowl, combine rice flour, tapioca flour, and salt. Gradually add in water, stirring constantly to ensure a smooth mixture. The batter should have a watery consistency. Allow the mixture to rest for at least 30 minutes, giving the flours time to absorb the water thoroughly.

Preparing the Filling

1. Rehydrate the wood ear mushrooms in hot water for 15 minutes, then finely chop.
2. Peel and thinly slice the shallots. Sauté the minced pork in a pan over medium heat with a little oil until browned.
3. Add the chopped mushrooms to the pork along with half the sliced shallots, seasoning with fish sauce and pepper.
4. Sauté for a few more minutes until all ingredients are well-combined and fragrant, then set aside.

Cooking Process

Making the Banh Cuon

1. Prepare a non-stick skillet and lightly grease it with oil.
2. Once the pan is evenly heated, pour a ladleful of the prepared batter, tilting the pan to create an even, thin layer.
3. Cover the pan with a lid and steam for about 2-3 minutes, ensuring the sheet is fully cooked and can come off the pan easily. Note the time on your cooking timer to ensure even cooking.
4. Once cooked, transfer the sheet onto a clean, oiled surface. Immediately add a tablespoon of filling along the center, rolling the sheet over to enclose the ingredients like a burrito. Repeat the process with remaining batter and filling.

Preparing the Dipping Sauce

In a small bowl, combine fish sauce, lime juice, sugar, and water, stirring until the sugar is fully dissolved. Add sliced chili according to your spice preference.

How to Enjoy

To savor Banh Cuon, serve the rolls garnished with fried shallots, fresh bean sprouts, coriander, and basil. The dipping sauce should be served on the side. When eating, you can either pour the sauce over the Banh Cuon or dip each roll individually. This dish pairs well with a refreshing herbal tea or traditional Vietnamese drip coffee, enhancing the dining experience.