Banh Cuon

Sometimes, while traveling, you discover foods which are so delicious that you will never again be happy without them. Banh cuon is one of those foods for me. The paper-thin rice flour pancake is prepared on a cloth covering a steaming pot of boiling water. Filled with ground pork and diced wood-ear mushroom, banh cuon is then chopped and topped with fried onions and chili.

If you want to eat your banh cuon like a pro, order up a side dish of cha lua, a delicious Vietnamese sausage. And don’t forget to rip up some mint leaves and throw them in with your nuoc cham, the tangy dipping sauce. Yum, my mouth is watering as I write this. I think I’m going to go have another one right now!!!

2 responses to “Banh Cuon”

  1. I wonder if any Vietnamese restaurants around Seattle or San Diego make it? I’m going to hunt this one down . . .

    • avatar Tony says:

      Banh Cuon might be a little harder to find because it is often eaten as a breakfast food. We did find it in a couple of dinner restaurants as well. There are massive quality differences between the various versions of banh cuon, so if you don’t like it in the first place you find it, keep trying. Miss you!

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