Banh cuon is a term used to describe rice flour rolls in Vietnam. I was wondering along the streets of Hanoi when I decided to pop into a street stall to try one of their offering. I don’t quite remember where this was as I was just walking along and taking in the culture but it was really good.
The Northern part of Vietnam (including Hanoi) has a slightly different varient of Banh cuon. It’s a “rolled cake” which contains pork, shrimp herbs and rice vermicelli wrapped in rice paper.
You can see them prepare it fresh right in front of you!
This version also has a healthy sprinkling of pork floss on top and it’s served with a dipping sauce which has lime, sugar and fish sauce called Nuoc cham.
It costs VND 15,000 for a plate (about RM 2.40) for a plate of four rolls and unsweetened iced tea is on the house.
I love the yin and yang concept of Vietnamese cuisine – they always have raw vegetables and herbs to complement the dish.
The dipping sauce is something awesome too. I ate it without the dipping sauce first but with the nuoc cham it makes it all the more better. Street food FTW in Vietnam!