Vietnamese rolled rice pancake or Bánh Cuốn  is one of the most dishes in the central and the nouthern of Viet Nam. This food is the popular food because of its delicious and cheap. With 10.000 VND  you can have one serve for your breakfast, or middle morming or middle afternoon. Making this cake is art, how to deal with proportion of water and rice to make sure the cake will be not too dry and wet. And here is Vietnamese rolled rice pancake recipe:

 

banh cuon 3

 

Ingredient:

  • Rice, water.
  • Fish sauce or soyal sauce
  • Chopped garlic, chilli, fried onion.
  • Sugar, lemon juice, and salt.

Preparation:

  • Clean, wash and soak the rice in enough water for 2-3 hours.
  • Mill rice with water
  • Prepare a boil water pot and thin cloth
  • Use the medium spoon, pour the liquid in the center of cloth and turn around, put the lid on
  • Wait 3-4 mins and use a long stick , put stick at the center, under the cake and take it out
  • Put oil and fried onion on the cake.
  • Serve hot with light fish sauce or soyal sauce

For sauce, put chopped garlic, chilli, lemon juice and sugar into fish sauce or soyal and mix to have delicious sauce. It is better to add a little bit water into fish sauce. The rate is depend on personal taste.

When VietNam still a poor country, Vietnamese usually made it  at home for meat because they just had rice, no meat, vegetable or fish…to eat with rice. Even people just ate manioc and mix lot of manioc with little rice to cook. For that reason, steamed thin rice pancke is a luxury dish. Nowadays, people usually eat Vietnamese rolled rice pancake with fried green bean or wood ear mushroom and vegetable.  This food is deeped with soya sauce or light fish sauce with sugar, chopped garlic and chilli. Neighbors, friends can bring it to the field or to the office and share in the break time, have funny conversation or sometimes they sit at a vendor to enjoy it and share their daily story.

banh cuon 2

Categories: Food Recipes

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