![]() ![]() A different version of bánh cuốn, called bánh cuốn Thanh Trì and bánh cuốn làng Kênh, may be found in Thanh Trì, a southern district of Hanoi and Kênh village of Nam Định, an ancient village in the centre of Nam Định city. It is a light dish, and is generally eaten for breakfast everywhere in Vietnam. ![]() It is made by steaming a slightly fermented rice batter on a cloth that is stretched over a pot of boiling water. The rice sheet in bánh cuốn is extremely thin and delicate. Sides for this dish usually consist of chả lụa (Vietnamese pork sausage), sliced cucumber, and bean sprouts, with the dipping sauce which is fish sauce called nước chấm (Nuoc Mam). Slather the rice rolls with a bit of scallion oil for a nice aromatic shine, then serve with cucumbers, bean sprouts, Vietnamese pork sausage, fried shallots, and Vietnamese fish sauce dipping sauce (Nước Mắm Chấm) on the side.Bánh cuốn is made from a thin, wide sheet of fermented rice batter filled with a mixture of cooked seasoned ground pork, minced wood ear mushroom, and minced shallots. Repeat until all batter and filling are gone. Add a thin layer of the pork mixture then roll it up. ![]() Once cooked, slide the "crepe" onto an oiled plate. Cover the pan with a lid and let it steam for about one minute. You want it as thin as possible. If it's a really good non-stick pan, no oil will be needed.
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