The rice sheet needs to be as thin as possible. It is then taken off the cloth and rolled with various fillings, depending on where you eat it.

 In each region, namely the north, south and central areas of Vietnam, the steamed rice roll has its own recipe, ingredients and flavors.

 In Hanoi, customers often enjoy banh cuon rolled with minced meat and peziza, an edible mushroom-like fungus. The dish is served with fried shallots, nuoc mam (fish sauce) and Vietnamese pork sausage.

 In the central town of Hue, the rice sheets are rolled with grilled pork. The dish is served with fish sauce infused with the essence of ca cuong (giant water bug) for extra flavor.

 Hue’s other version of the roll, known as banh uot tom chay (steamed rice roll with dried ground shrimp), is popular for the little bit of shrimp powder sprinkled on the surface of the dish.

 There are two versions of banh cuon in the south.

 The first version is similar to that served in the north.

 The second version is vegetarian and rolled without filling, served with fried shallots, scalded bean sprout, cucumber and herbs. The rolls are then dipped in a concoction of fish sauce, garlic, lemon, chili and sugar. The sauce needs to be a little salty and both sweet and sour.

 Whatever the color and flavor, banh cuon is a lasting favorite throughout Vietnam and more and more foreigners are making it part of their diet.

 Besides traditional versions of banh cuon, an increasing number of modern versions of the dish have appeared in recent years, including steamed rolls stuffed with pate, chicken, salted pork and scallops.

 Banh cuon can be found at the following Ho Chi Minh City restaurants:

 Banh cuon la

57 Nguyen Du Street, District 1

 Banh cuon Tay Ho

127 Dinh Tien Hoang Street, District 1

 Banh cuon Hai Nam

11 A Cao Thang Street, District 3

Source : VietNamNet/Thanh nien