Among Vietnam’s delicate specialties, “bánh cuốn” ranks top thanks to its softness and great flavours from cinnamon pork sausage (chả quế), dried onion and minced meat.
It is a paper-thin steamed rice flour pancake, much like delicate sheets of fresh rice noodles. The pancakes are plucked off of the linen steamer base, and immediately rolled with minced pork and mushrooms, then piled on a plate, sprinkled with deep fried shallots, snipped with scissors into bite sized sections, and topped with fresh herbs such as cilantro or Vietnamese basil.
A plate of bánh cuốn is a light dish traditionally eaten as breakfast in Hanoi but now can also be found as a late night snack.
To eat, dip a section of rolled noodle goodness into the accompanying warm fish sauce broth, brightened with a squeeze of fresh lime. You can also pick the leaves off the herbs and add them to the dipping sauce, grabbing a leaf or two as you dip, or you can follow each bite with a chaser of herbs.
Bánh cuốn are often eaten with different sides of pork sausages, including sheets of an orange hued, roasted cinnamon sausage called chả quế./.
