How to make "bánh cuốn" by yourself

“Bánh cuốn” , also known as ("Bánh mướt" or wet cake (when there is no filling), or (smooth cake) is a famous cake of Vietnam. It’s made from is a dish made from thinly coated steamed rice flour, rolled into a ball, and may or may not be filled with onions, meat, wood ear mushrooms.

History:

In "An Nam chí lược", historian Le Tac notes that "on the Cold Food Festival, give rice rolls to each other". Another point is that in the poem Giving spring cakes to Truong Hien Khanh. in 1291, Emperor Tran Nhan Tong said: "Today is the 3rd day of the third month, on the tray carved with red clouds is placed Thai spring cake, is an old custom of An Nam from ancient times". And Chi Nam Ngoc Am explains that Thai spring rolls are also another name for banh cuon. This book also says: "The more fillings this dish has, the more delicious it is; The effect is to roll the banh cuon well".

In New Year, Vietnamese people ate banh cuon and had the custom of giving banh cuon to each other, but there was no custom of eating "bánh trôi", like in the later Le Nguyen period. Banh cuon is also known as "bánh xuân" (the cake of spring) or "bánh chưng", it has filling (can include both vegetables and meat), is rolled into a ball, the shape is quite close to today's "banh cuon".

Some Varieties:

- Cao Bang's banh cuon

Banh cuon in Cao Bang only uses minced meat and is stir-fried first. The cake is eaten with broth made from pig bones and small pork sausages, nearly one hand long, and may have eggs.

Lang Son's banh cuon

The Lang Son variety's ingredients are only include chicken eggs and braised lean meat rubbed into small strands and the soup is water simmered from the bones and added with spices, onions, coriander, pepper, chili, chili bamboo shoots. Many restaurant in Lang Son also use braised meat sauce for a richer flavor. Chicken eggs are steamed inside the cake leaves, cooked enough to create a thin layer around the yolk, preventing the eggs from breaking. To eat this dish, you cannot pick it up and dip it, but you have to pour broth over the surface of the cake. When enjoying, the user will skillfully put the cake into their mouth so that the egg yolk breaks in the mouth, mixing with the braised meat sauce and the finely rubbed braised meat fibers that are still hot and delicious.

Hai Phong's banh cuon

Hai Phong banh cuon is different from most types of banh cuon from rolls to dipping sauce. For a long time, Hai Phong people have used dipping sauce prepared from pork bone broth, seasoned with Cat Hai pure fish sauce and spices. Hai Phong banh cuon is also quite picky from the selection of ingredients to make banh cuon, the type of rice commonly used in the past is Moc Tuyen rice. Rice produces flour that when baked has a stronger aroma of rice than other types of rice. The cake is soft but much chewier. The cake is served with two types of cinnamon rolls and balls, and the bone stew dipping sauce makes the difference. When enjoying, diners will feel the aroma from the dipping sauce, the rich flavor of the sea but with a slight sweetness that makes the eater comfortable.

Hanoi's banh cuon

The flour is wet milled rice so it is very smooth. After being cooked by steam, the cake leaves will be rolled with cooked meat, wood ear mushrooms and shiitake mushrooms. Then the baker will use a bamboo stick to divide the rolled cake into 4 shorter pieces and place them on a plate. After placing them all on the plate, a little shrimp paste will be sprinkled on top of the rolls and on top are a few stems of herbs such as mint, coriander... The rolls will be enjoyed with a bowl of water. The dip has a few slices of pork patty and some dried onions in it.

Outside Vietnam:

In Europe, banh cuon sold in Vietnamese restaurants has a slightly different way of making. The crust is usually coated in an oiled pan instead of steamed in a pot of boiling water.

Ingredients:

1. Rice flour 200 gr

2. Tapioca starch 100 gr

3. Green onions 100 gr

4. Scallions 100 gr

5. 2 tablespoons of Cooking oil

6. 1 teaspoon of Salt

How to prepare Banh Muot with rice flour

1. Prepare the ingredients:

Add 200gr of rice flour, 100gr of tapioca starch, 1 teaspoon of salt into the bowl and mix well, then add 600ml of water to the flour mixture and stir well until the flour is dissolved with water, then let the dough rest for at least 1 hour. .

Remove the roots from green onions, wash with water, put in a basket to drain and then chop finely. Wash the shallots, crush them and chop them finely.

2. Coat the rice cake:

Before coating the cake, add minced green onions and 1 tablespoon of cooking oil to the flour bowl and stir well. Put the pan on the stove until hot, then scoop the dough into the pan, shake the pan so that the layer of dough spreads evenly on the pan. Each time you scoop the dough, you should pay attention to stirring the dough well to avoid the layer of dough settling at the bottom. brass, the upper part is thin.

Cover the lid for about 2 minutes, turn the heat to low and wait for the dough to turn white and the cake is cooked. Put the cake on a cutting board and roll it up, continue to roll the cake until all the dough is gone.

3. Fried onion

Put the pan on the stove over medium heat, add 1 tablespoon of cooking oil, wait for the oil to heat, add shallots and fry until crispy, then sprinkle the fried onions on the top of the cake.

4. Finished product

The plate of rice cake is smooth and attractive. When eating, you will feel the aroma from the rice and the softness from the tapioca starch. Banh Muot can be eaten with raw vegetables or bean sprouts, and dipped in sweet and sour fish sauce to enhance the dish's flavor. Why don’t you make this amazing cake?