Banh cuon is served with a variety of different side dishes, meant to accent its distinct flavor and texture. Traditionally sliced cucumber and bean sprouts accompany the stuffed noodles. The dish is also served with a very unique dipping sauce. This sauce, known as nuoc cham, is a staple of Vietnamese cuisine. The sauce is prepared in many ways and spans a variety of flavors, from sweet to sour and beyond. The sauce is derived from fish sauce, which is a fish oil that has been fermented. This gives the sauce a unique tang that goes well with banh cuon or other dishes.
These Vietnamese rice rolls are prepared in a different way from the various other rice rolls of Asian cuisine. This is because the noodle is much thinner and very delicate by comparison. The noodles are so thing that they are often called banh cuon crepes. The thinness of the noodle is one of the big drawing points. They are made so thin through the use of steaming over a cloth. This process allows the noodles to be cooked very quickly and kept highly malleable. A very fine cloth is stretched over a boiling pot of water and the batter is poured onto the cloth. This cooks the noodle very quickly.
The equipment needed to cook banh cuon is highly specialized and is mostly specific to the dish. The cloth used is extremely fine and can often be expensive. Without the proper cloth, the cooking process simply won’t work, and the noodles will be too thick and/or won’t form properly. Many people make a variation of banh cuon in their homes without this elaborate equipment. This typically leads to a substantially thicker noodle however is still delicious. By carefully pouring the batter onto a non-stick skillet a passably thin noodle can be made, much in the same way pancakes are made.
Are you looking for Vietnamese banh cuon in Toronto? Visit TorontoPHO, one of the GTA’s top Vietnamese restaurants. Always made fresh, feel encouraged to give these rice rolls a try! In no time, we’re sure they’ll be a favourite.
