Reset Password

click to enable zoom
Loading Maps
We didn't find any results
open map
Advanced Search
Your search results

BANH CUON HA NOI- AN IRRESISTIBLE ATTRACTION

Published on September 9, 2019 by Anna Ngan

Referred to different types of banh cuon, including stuffings, sauce or the way people eat, Hanoi is a true world of banh cuon!

The origin of banh cuon is from China, when in Vietnam banh cuon are processed differently depending on various regions. Typically, the origin banh cuon of Thanh Tri. Since the 18th reign of King Hung, people gathered to pay homage to the land and was trained by An Quoc – King Hung’s son. Banh cuon making is also taking shape from this period.

Through the process of propagation, banh cuon was popular throughout the country not only in the north, but also in the middle and south. There are many famous banh cuon eateries such as banh cuon Thanh Tri, banh cuon Lang Kenh, banh uot (steamed thin rice pancake) (banh cuon Nghe An – Ha Tinh)…

Banh cuon has a long history and have become a popular dish throughout Vietnam, not only Vietnamese people love it but foreign visitors to Vietnam also cherish it.

Types of banh cuon (Vietnamese rolled sheets)

Banh cuon is a popular traditional Vietnamese dishes. From north to south, wherever we go, we can also find banh cuon and its variants. In fact, banh cuon is popular for breakfast, but for lunch or dinner is also not a matter. Probably because of the familiarity and comfort. Therefore, just in Hanoi there are many different types of banh cuon.

Banh cuon Lang Son

     Banh cuon Lang Son

Like many other places, banh cuon is the most popular dish every morning in Lang Son province. There are three different kinds of banh cuon here. The first one  is omelet style. It means people will beat the egg straight in the middle of the dish and then wrap it. The soft-boiled egg yolk shines among the thin layers making it more mouthwatering than ever.

The second one with scrambled egg is easier to eat. Eggs are mashed with flour and then pour into the dish, waking up the sweet taste. More simply, the egg-free banh cuon consists only of a layer of lean meat minced inside. The dipping sauce with banh cuon is made from pork bones with minced meat, addìn fresh flavor spice depending on the preferences of each person.

Banh cuon Cao Bang

At first glance, banh cuon Cao Bang is easily mistaken for banh cuon Lang Son as both are eaten with bone soup. The biggest difference is that the soup of banh cuon Cao Bang does not add minced meat, so it is light and less fat. Besides, egg rolls here are released directly into the bowl, not to separate. The beautiful small pork pies wrapped in banana leaves. When eating, the new one will be peeled into the same pot of cooked bone and eaten with banh cuon, so that each piece is more sweet and dense.

Banh cuon Thanh Hoa

Unlike banh cuon in the Northern provinces, banh cuon Thanh Hoa is characterized by the red shrimp and more attractive. Fresh shrimps cooked with chopped meat and fried with fish sauce, cleverly nestled in banh cuon’s surface smooth, attractive discs sprinkled on the top to catch the eye. Banh cuonThanh Hoa is still eaten with a mixture of fish sauce, some of coriandrum sativum, as fragrant as so delicious.

Banh cuon Quang Ninh –Ha Long

Banh cuon Quang Ninh –Ha Long

As the name says, grilled chopped octopus banh cuon of Quang Ninh – Ha Long is highlighted by the salty sea bass squid accompanying with sea. The octopus is crushed by hands, crispy, bold flavored spicy but still burst into the sweetness of the fresh octopus. Combined with it is the thin rice rolls which is full of meat, sprinkle a little red shrimp and catch eye on top. The person took a piece of banh cuon, with a little cilantro, hot fried squid, all dipped in sauce fish, which is too fascinating to describe.

Banh cuon Thanh Tri

Referring to banh cuon in Hanoi, it’s a lack without mentioning banh cuon Thanh Tri, because this is the new specialty of the capital city of Vietnam. This kind of anh cuon is named after traditional craft villages that make this dish – Thanh Tri village (belonging to Thanh Tri ward, Hoang Mai district, Hanoi).

Banh cuon Thanh Tri village is made from tasty rice, bread without stuffing. The fragile banh cuon is spread with a layer of grease on each side. Served with banh cuon Thanh Tri  is a fragant grilled chopped cinnamon, salty amber sauce with sour aroma, especially from the aromatic essential oil. The smooth surface, crispy and sweet grilled chopped cinnamon. They are definitely a smart mix that turns banh cuon into a subtle Ha Noi cuisine.

Banh cuon Phu Ly

Banh cuon Phu Ly

 

Banh cuon Phu Ly is very simple. This one is for vegetarian as they do not have meat at all. They are served with grilled chopped vegetable, sweet fish sauce, a little extra onion for aroma. In fact, it is not as sophisticated as the combination of banh cuon Thanh Tri or bun cha Hanoi. To create the equivalence of a dish, banh cuon Phu Ly must meet 3 all requirements: thin rolls, white but still soft and long, new hot grilled chopped vegetable. And the last is the fish sauce. It has to be just enough to push people to eat.

How to make banh cuon at home

Prepare for ingredients

  • Rice flour: 150 grams
  • Tapioca starch: 100 gr
  • 850 ml of water
  • 3 tablespoons cooking oil
  • 1 teaspoon of salt
  • 300g minced meat
  • 3 large cat’s ears
  • 1 lemon
  • 1 garlic branch
  • 1 chili
  • Water
  • Pepper, salt, seasoning sauce, fish sauce

 

Step-by-step recipe

Step 1: Marinate meat with dried onions, 3 tablespoons of seasoning seeds, 1 tablespoon of fish sauce.

Step 2: Sauté dried onions until it smells, then pour meat and cat’s ears at the same time. Bring back the seasoning again to keep the meat tender and rich. Turn off the stove and let the meat cool out.

Step 3: Blend the baking powder by the formula written on the package. However, you can manually adjust the amount of water.

Step 4: Use a non-stick pan to coat. You can use paper to absorb a little oil, then coat around the pan to be easier to rinse.

Step 5: Mix the sauce with the following formula: 1 tablespoon of rice vinegar, 1 tablespoon of fish sauce, 1 tablespoon sugar, 6-7 tablespoons of water.

Leave a Reply

Your email address will not be published.

  • Advanced Search