Travelling Tips

22.08.23

Banh Cuon, an underrated breakfast in Vietnam

Thien Nguyen

Vietnamese cuisine is a tapestry of flavors and textures, with each dish carrying a unique story and tradition. Amidst the widely celebrated breakfast options like Pho and Banh Mi, there exists a hidden gem that often escapes the spotlight: Banh Cuon, Vietnamese steamed rice roll.

1. Unveiling Banh Cuon: A Culinary Adventure

Banh Cuon, literally translated as "rolled cake," is a delicate and delectable Vietnamese dish that exemplifies the country's culinary artistry. It consists of thin, steamed rice crepes filled with a savory mixture of minced pork, wood ear mushrooms, and fried shallots. These tender crepes are gently rolled and served with an array of accompaniments that elevate the dish to new heights of flavor.

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2. The Art of Crafting Banh Cuon

Watching the skillful hands of street vendors as they create Banh Cuon is a mesmerizing experience. The batter is spread thinly over a cloth-covered steamer, creating delicate sheets that are then filled with the savory mixture. The crepes are rolled into intricate bundles that not only tantalize the taste buds but also charm the eyes.

Making Banh Cuon, a delicious breakfast in Vietnam in a famous restaurant in Hanoi.jpg

3. A Symphony of Flavors and Textures

The joy of Banh Cuon lies not just in its preparation but also in the exquisite blend of flavors it offers. Each bite is a harmonious symphony of textures—soft crepes, succulent filling, and the satisfying crunch of fried shallots on top. A drizzle of nuoc cham, a fish sauce-based condiment, adds a burst of umami that elevates the dish to a whole new level.

4. Accompaniments and Variations

While Banh Cuon stands as a culinary masterpiece on its own, it's often served with a side of fresh herbs. Moreover, each region has their own version of Banh Cuon. Let's find out about these different versions now.

Banh Cuon Thanh Tri - Hanoi's Heritage

Originating in Thanh Tri, a district of Hanoi, this version of Banh Cuon is hailed as a culinary heritage. The Thanh Tri Banh Cuon is characterized by its delicate, paper-thin rice crepes and a rich, flavorful filling. Traditionally, it features a mix of minced pork, wood ear mushrooms, and fragrant shallots, creating a harmonious blend of textures and tastes. The dish is often accompanied by Cha Que (roasted cinnamon pork) and a distinctive dipping sauce that is both tangy and slightly sweet.

Banh Cuon Thanh Tri, a favourite breakfast food in Hanoi.jpeg

Banh Cuon Cao Bang - A Northern Delicacy

Instead of dipping fish sauce like other varieties of banh cuon, the Cao Bang steamed rice roll comes with a bowl of sweet bone broth with gio (Vietnamese pork sausage). Typically, the fillings include stir-fried pork mince, and the cook will not top the rolls with dried shallots. You can add spicy sour bamboo shoots to boost the taste of this dish.

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Banh Cuon Phu Ly - Textured Elegance with flavour of smoke

Banh Cuon in Phu Ly is eaten cold with meat that has been cooked over coals, and the fillings frequently lack minced pork. Cut into bite-sized pieces, the pork belly is marinated in a variety of spices, including pepper, honey, fish sauce, etc., before being cooked over charcoal. The meat used here is the same meat served at Bun Cha.

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Banh Cuon Nghe An - A Distinctive Version

Banh Cuon has another name here: Banh Muot. The Banh Muot often contains only rice batter and is eaten with eel soup, a signature dish in Nghe An. You can feel quite strange at first, but eel soup makes many people fascinated by the chewy, sweet meat mixed with fatty leopard broth. The aroma rising from turmeric, chili, and pepper and the pungent taste of onion make anyone who has tried it compliment it.

Eel soup with Banh Muot and Banh Mi, 2 signature breakfast in Nghe An, Vietnam.jpg

Banh Cuon Ha Tinh - The Coastal Blend

The "banh muot" from Ha Tinh is the same to the one from Nghe An. The locals of Ha Tinh also like eating this steamed rice roll with other regional specialties. "Banh muot" is frequently served with "ram", Ha Tinh's take on spring rolls, as a breakfast dish. This central province's spring rolls are incredibly crispy and enticing because of the distinctive traditional wrappings.

Banh Muot Ha Tinh with ram (local spring rolls), local breakfast in Vietnam.jpg

5. Discovering Banh Cuon: Tips for Travelers

Find Authentic Spots:

Seek out local eateries and street stalls for the most authentic Banh Cuon experience.

Experiment with Dips:

Explore the variety of dipping sauces and condiments provided to find your preferred flavor profile.

Pair with Vietnamese Iced Green Tea:

Banh Cuon pairs wonderfully with traditional Vietnamese iced green tea, offering a perfect balance of flavors.

6. A Local Buddy's Insight: Enhancing the Experience

Exploring Banh Cuon's regional variations with a Local Buddy adds depth to your culinary adventure. A Local Buddy provides insights into the cultural significance of each version, shares stories from the local communities, and guides you to hidden gems where the authentic flavors shine brightest. Not only Banh Cuon, but they can also take you to the world of breakfast in Vietnam in particular and cuisine in general.