Bánh Cuốn

Bánh cuốn is a classic Vietnamese steamed rice roll, believed to have originated in Northern Vietnam, particularly Hanoi. The dish consists of a thin, delicate sheet of rice batter steamed and then filled with seasoned ground pork and finely chopped wood ear mushrooms. The roll is typically topped with crispy fried shallots and served with a side of fresh herbs—such as mint and Vietnamese coriander—alongside a bowl of nước chấm (a dipping sauce made from fish sauce, lime, sugar, and chili). A great version distinguishes itself through the rice sheet’s transparency and suppleness; it should be silky and just thick enough to hold the savory filling without tearing. The filling must be well-seasoned and balanced, while the fried shallots add both crunch and aroma. The accompanying nước chấm should be tangy, salty, and slightly sweet, complementing the mild rice roll.

Regional variations exist between northern and southern Vietnam. In Hanoi, bánh cuốn is often served with chả lụa (Vietnamese pork sausage) and a lighter, less sweet dipping sauce. In Ho Chi Minh City, the rolls might be larger and accompanied by more herbs and sometimes bean sprouts. Notable versions are found at Bánh Cuốn Nóng in both Hanoi and Ho Chi Minh City, as featured by the More Best Ever Food Review Show, where the hot, freshly steamed rolls exemplify the dish’s ideal texture and flavor.