Bánh cuốn is made from a thin, wide sheet of fermented[2]ricebatter filled with a mixture of cooked seasoned ground pork, minced wood ear mushroom, and minced shallots. Sides for this dish usually consist of chả lụa (Vietnamese pork sausage), sliced cucumber, and bean sprouts, with the dipping sauce which is fish sauce called nước chấm (fish sauce).
The rice sheet of bánh cuốn is extremely thin and delicate. It is made by steaming a slightly fermented rice batter on a cloth that is stretched over a pot of boiling water. It is a light dish and is generally eaten for breakfast everywhere in Vietnam. A different version of bánh cuốn, called bánh cuốn Thanh Trì and bánh cuốn làng Kênh, may be found in Thanh Trì, a southern district of Hanoi and Kênh village of Nam Định, an ancient village in the center of Nam Định city. Bánh cuốn Thanh Trì or Bánh cuốn làng Kênh are not rolls, but just rice sheets eaten with chả lụa, fried shallots, or prawns.
Bánh ướt is simply the unfilled rice sheet, and is typically served with bean sprouts, chopped lettuce, sliced cucumber, fresh basil and mint, fried shallots and onions, chả/giò lụa, and fish sauce. [3]
In other countriesedit
In regards to Vietnamese culture, Thai cuisine commonly refers to the dish as pak moh yuan (Thai: ปากหม้อญวน). Skilled food preparers will make each rice sheet extra thin with as much stuffing as possible. Rice sheets are usually made of arrowroot flour which gives a tapioca-like consistency. The dough may also be infused with naturally extracted herbs such as butterfly pea for blue shades and pandan for green shades. As for the stuffing, the most popular stuffing is ground pork with cilantro roots, pepper, garlic, shallots and preserved radish. Less common stuffing is chicken, mushroom, corn, coconut, bean sprouts, chives, etc. Vegetarian recipes are also available.
Pak moh yuan is often served with sauces and toppings. While sweet chili sauce is the standard, recipes from certain regions may also use seafood ingredients in their sauce. Coconut milk may be drizzled on top as a sweet option. The dish may be garnished with fried garlic and served with lettuce and fresh chili on the side.[4]
Other variation known in Thai cuisine is khao phan (Thai: ข้าวพันผัก; lit. "rice wrap"). It is regarded a specialty of Uttaradit province where it is eaten freshly made in many variations, but also sun-dried. The dried versions often have spices added to them and are popularly used as a wrap for a spicy salad made with rice noodles and minced pork.
^Maethuan.com https://maethuan.com/%E0%B8%9B%E0%B8%B2%E0%B8%81%E0%B8%AB%E0%B8%A1%E0%B9%89%E0%B8%AD%E0%B8%8D%E0%B8%A7%E0%B8%99-%E0%B8%97%E0%B8%B5%E0%B9%88%E0%B8%A1%E0%B8%B2-%E0%B8%A7%E0%B8%B4%E0%B8%98%E0%B8%B5%E0%B8%97%E0%B8%B3/. Retrieved 9 September 2022. {{cite web}}: Missing or empty |title= (help)
^Charles Gordon Sinclair (1998) International Dictionary of Food & Cooking, Taylor & Francis, Page 48 ISBN1-57958-057-2
External linksedit
Wikimedia Commons has media related to Bánh cuốn.
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bánh, cuốn, vietnamese, ɓǎjŋ, kǔən, rolled, cake, vietnamese, dish, originating, from, northern, vietnam, thanh, trì, styled, bánh, cuốntyperice, noodle, rollplace, originvietnamregion, statenorthern, vietnammain, ingredientsrice, batter, ground, pork, wood, m. Banh cuốn Vietnamese ɓǎjŋ kǔen lit rolled cake is a Vietnamese dish originating from Northern Vietnam 1 Banh cuốnThanh Tri styled banh cuốnTypeRice noodle rollPlace of originVietnamRegion or stateNorthern VietnamMain ingredientsRice batter ground pork wood ear mushroom shallots Media Banh cuốn Contents 1 In Vietnamese cuisine 2 In other countries 3 Gallery 4 Banh ướt 5 See also 6 References 7 External linksIn Vietnamese cuisine edit nbsp Hanoi styled banh cuốn nbsp Saigon styled banh cuốn Banh cuốn is made from a thin wide sheet of fermented 2 rice batter filled with a mixture of cooked seasoned ground pork minced wood ear mushroom and minced shallots Sides for this dish usually consist of chả lụa Vietnamese pork sausage sliced cucumber and bean sprouts with the dipping sauce which is fish sauce called nước chấm fish sauce The rice sheet of banh cuốn is extremely thin and delicate It is made by steaming a slightly fermented rice batter on a cloth that is stretched over a pot of boiling water It is a light dish and is generally eaten for breakfast everywhere in Vietnam A different version of banh cuốn called banh cuốn Thanh Tri and banh cuốn lang Kenh may be found in Thanh Tri a southern district of Hanoi and Kenh village of Nam Định an ancient village in the center of Nam Định city Banh cuốn Thanh Tri or Banh cuốn lang Kenh are not rolls but just rice sheets eaten with chả lụa fried shallots or prawns Banh ướt is simply the unfilled rice sheet and is typically served with bean sprouts chopped lettuce sliced cucumber fresh basil and mint fried shallots and onions chả gio lụa and fish sauce 3 In other countries editIn regards to Vietnamese culture Thai cuisine commonly refers to the dish as pak moh yuan Thai pakhmxywn Skilled food preparers will make each rice sheet extra thin with as much stuffing as possible Rice sheets are usually made of arrowroot flour which gives a tapioca like consistency The dough may also be infused with naturally extracted herbs such as butterfly pea for blue shades and pandan for green shades As for the stuffing the most popular stuffing is ground pork with cilantro roots pepper garlic shallots and preserved radish Less common stuffing is chicken mushroom corn coconut bean sprouts chives etc Vegetarian recipes are also available Pak moh yuan is often served with sauces and toppings While sweet chili sauce is the standard recipes from certain regions may also use seafood ingredients in their sauce Coconut milk may be drizzled on top as a sweet option The dish may be garnished with fried garlic and served with lettuce and fresh chili on the side 4 Other variation known in Thai cuisine is khao phan Thai khawphnphk lit rice wrap It is regarded a specialty of Uttaradit province where it is eaten freshly made in many variations but also sun dried The dried versions often have spices added to them and are popularly used as a wrap for a spicy salad made with rice noodles and minced pork Gallery edit nbsp Banh cuốn Tay Hồ with shrimp tempura and chả lụa nbsp A dish of homemade banh cuốn nbsp The batter for khao phan as the noodle roll is called in Thailand is spread out over a cloth stretched over a pot of boiling water nbsp Rolling up the finished product nbsp A variation of the Thai khao phan with black sesame seeds and served with a spicy dipping sauce called nam chim chaeo nbsp Khao phan phak a variation with stir fried vegetables nbsp Banh cuốn sold at a market in CaliforniaBanh ướt editBanh ướt Vietnamese ɓǎjŋ ʔɨ et lit wet cake is a Vietnamese thin pancake wrapper 5 consisting of rice noodle sheets eaten with nước chấm fried shallots and a side of chả lụa Vietnamese pork sausage nbsp Typical serving of Banh ướt nbsp Banh ướtSee also editBanh xeo Banh Chee cheong fun List of fermented foods List of pancakes Rice noodle roll Shahe fen nbsp food portalReferences edit Lonely Planet Vietnam Italian banh cuốn involtini di carta di riso cotti a vapore ripieni di carne di maiale tritata e gamberi disidratati T H Yellowdawn Fermented Foods 2008 pp 302 304 Vietnamese Banh Uot Recipe Steamed Rice Rolls 24 November 2019 Maethuan com https maethuan com E0 B8 9B E0 B8 B2 E0 B8 81 E0 B8 AB E0 B8 A1 E0 B9 89 E0 B8 AD E0 B8 8D E0 B8 A7 E0 B8 99 E0 B8 97 E0 B8 B5 E0 B9 88 E0 B8 A1 E0 B8 B2 E0 B8 A7 E0 B8 B4 E0 B8 98 E0 B8 B5 E0 B8 97 E0 B8 B3 Retrieved 9 September 2022 a href Template Cite web html title Template Cite web cite web a Missing or empty title help Charles Gordon Sinclair 1998 International Dictionary of Food amp Cooking Taylor amp Francis Page 48 ISBN 1 57958 057 2External links edit nbsp Wikimedia Commons has media related to Banh cuốn Alice s Guide to Vietnamese Banh Banh cuốn on Hanoidelicious Retrieved from https en wikipedia org w index php title Banh cuốn amp oldid 1210742289, wikipedia, wiki, book, books, library,
