Banh cuon - Rolled rice pancake - Ha Thanh cuisine - Vietnamese delicacies

Hanoi with many delicious dishes, always captivates diners of all regions. In particular, steamed rice rolls have its own flavor and characteristic of Ha Thanh land, in overall, it is also a well-known dish in Vietnamese cuisine.

In Vietnamese nosh, there is no such thing as elegant as steamed rice rolls. Nobody eats steamed rice rolls but measures the deliciousness with the amount of meat. The deliciousness of Banh cuon seems to be indescribable in words, as like you stand alone in a quiet lake.

You can only feel refreshed when you savour this Vietnamese dish, but you can't describe how the lake’s surface looks, how light of the wind... The more you describe, the farther away you are from the reality you passionating. If you describe the taste of the steamed rice rolls and say that it is delicious, then you are breaking every piece of reality in the moment you taste each piece of Rolled rice pancake on a light sunny day.

But before learning how to make and process, we will talk about the origin and cultural elements of this  Vietnamese food.

banh cuon vietnamese food

The origin of the rolled rice pancake

Origin of rolled sheet is from China, when coming to Vietnam, these rolls are different depending on each region. Typical is the origin of the roll in Thanh Tri, since the 18th Hung Vuong, people gathered to break the fresh ground and be cultivated by An Quoc - son of Hung king. Roll making is also formed from this period.

Through the process of spreading the rolls, which are popular throughout the country, not only in the North but also in the Middle and the South, there are also famous rolled rice pancake such as bánh cuốn Thanh Trì, bánh cuốn làng Kênh, bánh ướt (in Nghe An-Ha Tinh), bánh cuốn Tây Hồ …You can savour this dish in Vietnamese restaurant to experience the difference of the taste of each regions.

Thus, the stuffed pancake has a long history and has become a popular dish throughout Vietnam, not only Vietnamese people but also foreign tourists admire this dish.

banh cuon vietnamese food

Cultural factors

Vietnam is a country of rice agriculture, therefore Vietnamese cakes are made mainly from rice. Typical is the rolled rice pancakes made from ordinary rice. It is also a factor that creates the cultural characteristics of Vietnam, the rice agricultural culture.

Rolled rice pancakes also expresses cultural elements through combining ingredients to create delicious rolls such as green vegetables - the negative elements, meat or shrimp are the positive element, and rice flour neutralizes these two above elements and creates the attraction for the dish. Not only the combination of yin and yang elements, but also the five elements in the culture, that is colors and spices in the roll.

The rolled rice pancakes with the combination of five colors is the green color of the vegetable, the red color of the shrimp, the black color of the wood ear mushroom, the yellow color of the fried shallot and the white color of the rice pancake.

Moreover, there is a combination of five tastes in the  sauce: sweet and sour of sugar and vinegar, the spicy of chili and especially the rich fish sauce must be beautiful yellow eye-catching. That combination has created the characteristic for rolled rice pancakes, it is not only created by the ingredients but also by the hands of making and mixing the sauce of the maker.

Roll cake is a Vietnamese dish that the processor doesn’t add much spice when processing so an indispensable thing when eating rolls is a cup of fish sauce. Because fish sauce makes the taste and delicious. The cup of sauce in the rolled rice pancakes also creates the cultural characteristics of Vietnam cuisine. Because the cup of sauce is prepared from fish sauce, when we mention about fish sauce, it is immediately known that it is from Vietnam. In the culinary culture of China and Europe, people only use soy sauce , not fish sauce.

banh cuon vietnamese food

Material and how to do it

Not only is the recipe for rolls, a little adjustment in how to make the dough will make the pancake soft and chewy, so it is delicious even if you let it cool.

Prepare materials

Batter:

  • 400 grams of rice flour (use whatever you like)
  • 100 grams of tapioca starch
  • 1200 grams of warm water (at 50-60 Celsius degrees)
  • 10 grams of salt
  • 50 grams of cooking oil

Stuffing:

  • 500 grams of chopped pork shoulder
  • 500 grams of peeled shallot (mince and dry)
  • 50 grams of jew’s ear
  • 50 grams of fried shallot
  • 50 gram minced shallot
  • 50 grams of cooking oil

Seasoning: 10 grams of salt, 5 grams of monosodium glutamate, 5 grams of sugar, 5 grams of pepper.

Sauce: 100 grams of fish sauce mixed with 100 grams of sugar, boil the mixture. Then add 600 ml of water + 1/2 lemon juice + minced chili at your disposal.

Fried shallot: You use 200 grams of shallot, smooth vertically, wash it through the water and bring it to the sun - the wind to  slightly withered. Then you cover the shallot by a very thin layer of tapioca starch, then remove the excess powder with a sieve.

Prepare the pan: add 400 ml of cooking oil, fry the onion to to aromatic gold and drain.

Vegetables served:

  • Washing basil + cinnamon, cut into small fibers.
  • Bean sprouts: boiling a pot of water, turn off the heat, blanch rapidly the bean sprouts, pour it into the basket, rinse it through cold water then drain.

banh cuon vietnamese food

Instructions to make stuffed pancake

Stuffing:

You fry the pan with 50 ml of cooking oil, then fry 50g of shallot to aromatic yellow, add seasoning, stir-fry onion and wood ear mushroom, then add the fried shallot and mix well.

Batter:

  • Prepare the brass, pour all ingredients of the dough in and mix well, then let the batter stay for at least 30 minutes. You can also mix the powder first, leave the batter at room temperature for 30 minutes then cover it and put it in a cool compartment overnight to make it more delicious.
  • Get the pot to pour rolls, the water in the pot must be about 10-15 centimeters away from the fabric surface. Bring the water to a boil, cover the lid so that the steam flies up and evenly wet the fabric and then pour the powder into the coating.
  • Using a thin bamboo stick to remove the pancake, place the cake on a tray with a thin layer of cooking oil. Spread the stuffing evenly on the stuffed pancake and roll it up.

This instruction to make stuffed pancake will help you get a delicious, beautiful and nutritious Vietnamese food. Good luck.