Banh Cuon — bánh cuốn
Cuisine: Vietnamese · Origin: Vietnam
Banh cuon is a delicate Vietnamese steamed roll made from thin, translucent rice paper filled with seasoned ground pork, wood ear mushrooms, and shallots. Originating in northern Vietnam, particularly Hanoi, this dish exemplifies the region's refined street food culture. The rice paper is created using a traditional technique where batter is spread on hot cloth suspended over steam, then expertly rolled around the filling. Served at room temperature, banh cuon is typically accompanied by a dipping sauce made from fish sauce, lime juice, sugar, and chili. The rolls are often garnished with fresh herbs and crispy fried shallots. This dish is commonly enjoyed for breakfast or as a light lunch, showcasing the Vietnamese emphasis on fresh ingredients, delicate textures, and balanced flavors. Its popularity has spread throughout Vietnam and Vietnamese diaspora communities worldwide.
Standard serving: ~300 kcal (1 plate (300g), estimate)
Banh cuon requires a special crepe-making technique where rice batter is poured onto a hot cloth stretched over steam, then immediately rolled—a skill that takes years to master and is often passed down through families in Hanoi's old quarter.
Photo by Hải Nguyễn (Pexels License), source.
越南米捲 — bánh cuốn
料理：Vietnamese · 起源地：Vietnam
Banh cuon is a delicate Vietnamese steamed roll made from thin, translucent rice paper filled with seasoned ground pork, wood ear mushrooms, and shallots. Originating in northern Vietnam, particularly Hanoi, this dish exemplifies the region's refined street food culture. The rice paper is created using a traditional technique where batter is spread on hot cloth suspended over steam, then expertly rolled around the filling. Served at room temperature, banh cuon is typically accompanied by a dipping sauce made from fish sauce, lime juice, sugar, and chili. The rolls are often garnished with fresh herbs and crispy fried shallots. This dish is commonly enjoyed for breakfast or as a light lunch, showcasing the Vietnamese emphasis on fresh ingredients, delicate textures, and balanced flavors. Its popularity has spread throughout Vietnam and Vietnamese diaspora communities worldwide.
標準份量：約 300 kcal（1盤（300公克），估計值）
越南米捲需要特殊的薄餅製作技巧，將米漿倒在覆蓋在蒸鍋上方的棉布上，然後立即捲起來——這項技藝需要多年才能精通，通常在河內舊城區代代相傳。
圖片來源：Hải Nguyễn（Pexels License）— 來源