Roll up! Roll up!

A La Carte

Hanoi is turning out to be a bit of a foodies melting pot. I'm coming across a massive range of dishes on the street, from all over the shop! It's here in Hanoi that I first sample some 'Banh Cuon' which directly translates as 'rolled cake'. A bit misleading, as there is nothing sweet about this dish; best described as a savoury rice flour crepe with with a pork/mushroom filling... One of my all time favourites, and why it kills me when im there, knees up by my chin getting down to business, seeing scores of tourists sheepishly enquiring, almost tiptoeing over an invisible line that is not to be crossed then turning down the chance to try one of Vietnam's signature plates. But why I ask myself? It's certainly true that man's best friend over here is also sometimes man's best meal, and with this dish's ambiguous minciness, perhaps this is it?

Simplify!

So the Vietnamese cuisine has a whole chapter dedicated to these 'Banh', all very distinctive but each sharing the common use of rice flour to make up the batter. Banh cuon is a steamed crepe commonly eaten as breakfast or late night snack, the batter is made from mainly rice flour, sometimes a bit of tapioca and potato Starch is added. Pre-made mixtures exist which are quite good I've heard, found at oriental supermarkets, you'll find the raw ingredients here too. The batter is made up and a ladle full is thinly spread over a flat sieve (fine) like surface which sits over a steaming pot. The crepe is covered, and the rising steam cooks the crepe in a matter of minutes.

Beginning

Skillful hands are then required to lift the sticky wafer thin crepe off the flat sieve,  and onto a pre-oiled plate where a filling of fried ground pork and mushroom is added before rolling into a loose roll...sticky business, perhaps a new level on 'The Cube'. Traditionally Banh cuon are served with a sprinkle of fried shallots, a side of steamed beansprouts, side bowl of mixed herbs, pork meat loaf (get at oriental supermarkets) and a nuoc mam dip (chilli/garlic/fish sauce/lemon/sugar/water).

Middle

End

Veggie variations I have come across roll plain Banh cuon and are served with a good helping of crushed dried shrimp and the fried shallots.

Some people fry the crepe mixture if steaming is too faffy; not the same, but i guess passable.

What you'll need:

Rice flour/ pre-made mixture:water (2:5)
Pork mince
Wood Ear mushrooms (soak before to soften)
Shallots
Pepper/sugar/fish sauce
Beansprouts
Pork meat loaf
Mixed fresh herbs-mint, thai basil, coriander
Shallot/onion crisps
Fish sauce dip-as above
Good hand-eye co-ordination


Fry finely chopped shallots in oil. brown meat and add thinly sliced mushrooms. Season with above. Thats the filling done. Make up the batter to a thin consistency, thinner than pancake mixture. Make crepes ( the hard part!) Roll up and serve with above and a smile!