Ho Chi Minh City is widely known as a Vietnamese street food paradise. It offers a variety of rice-based dishes, Banh cuon being a top favorite specialty. When traveling to Ho Chi Minh City, it would be incomplete not to try these Vietnamese steamed rice rolls.
What is Banh Cuon (Vietnamese Steamed Rice Rolls)?
Vietnamese Steamed Rice Roll, or Banh Cuon, is a traditional Vietnamese dish with a healthy balance of Asian ingredients. Made from thin sheets of steamed rice batter, Banh Cuon is often filled with a flavorful mixture of cooked ground pork, minced wood ear mushrooms, and shallots. The rice rolls are served with fried shallots, a special dipping fish sauce, slices of Vietnamese pork sausage, sliced cucumbers, blanched bean sprouts, and some Vietnamese herbs.
The Origin of Banh Cuon – Vietnamese Steamed Rice Rolls
Being originated in Northern Vietnam, the Banh Cuon is believed to have been around since rice farming in Vietnam started. It was a plain rice sheet rolled and dipped in fish sauce, but later, it was filled with ingredients like meat and vegetables, and ever since, it has become increasingly popular over the years. You can also see the dish in other Asian countries like China and Thailand, but the sauces and fillings differ. This light and flavorful dish has always been a top favorite Vietnamese breakfast and an outstanding star on the menu of traditional Vietnamese foods that have been made and served to many visitors from all over the world.
How to Make Banh Cuon – Vietnamese Steamed Rice Rolls
A Vietnamese steamed rice roll is generally made from two main ingredients: a rice sheet with filling and a special fish sauce.
The rice sheet
The rice sheets are traditionally made using a steamer in which a fabric sheet covers a pot of boiling water. All you need to do is pour the batter over this fabric’s top, spread a thin layer, and cover it with a lid for about 15-30 seconds. This method allows the hot steam from the boiling water to cook the rice flour and keeps the rice sheets to remain moist and delicate. The cooked rice sheets will be placed on a large tray, ready for the next steps – filling and rolling. Eggs could be added to the rice mixture to create a version of Banh Cuon called Banh Cuon Trung. The egg will bring a bit of creamy flavor and thicken the rice sheets a little bit.
The fillings
As mentioned earlier, the inside of Banh cuon is a mixture of ground pork, minced wood ear mushrooms, and shallots. This filling can differ slightly depending on the region and the cook’s creativity. The seasoning of the pork before cooking and the mixture when stir-frying are essential to make a flavorful steamed rice roll. The spices that are usually used are salt, pepper, and fish sauce.
The fish sauce
The most essential ingredient of a Banh cuon dish must be the special Vietnamese fish sauce, bringing this kind of street food to completion. This is a flavorful combination of fish sauce, warm water, minced chili and garlic, a little sugar, and vinegar or lemon juice. In Banh cuon, the fish sauce is a bit sweet and salty.
The finishing touch
In some places, they add a type of fried dough mixed with mung beans to create a crunchy texture, beautifully contrasting with the soft and moist Banh Cuon. Finally, blanched bean sprouts, sliced cucumber, herbs, and two types of pork sausage are put on top, along with the fragrant and crunchy fried shallot.
Where to Eat Banh Cuon in Ho Chi Minh City
Saigon is known as a paradise of Vietnamese street food. There are many food stalls in Ho Chi Minh City selling steamed rice rolls at reasonable prices. Here are some suggestions for the best banh cuon in Saigon.
Banh Cuon Hai Nam
Address: 11A Cao Thang, District 3, Ho Chi Minh City
Opening Hours: 7:30 AM – 9 PM
Price: VND 50,000 to VND 55,000
One of Saigon’s oldest restaurants selling steamed rice rolls, Banh Cuon Hai Nam is famous for its unique filling, a tasty savory mixture of cooked ground shrimp, pork, and mushrooms. The price here is much higher than the average price, which often varies from VND 15,000 to VND 25,000. However, due to its distinctive flavor, Hai Nam’s steamed rice roll is a worth-tasting version of Banh Cuon.
Banh Cuon Nho
Address: 353 Le Van Sy, District 3, Ho Chi Minh City
Opening Hours: 6 AM – 1 PM and 4:30 PM to 10 PM
Price: VND 25,000 – VND 45,000
This restaurant’s specialty is banh cuon with eggs, a creative version of Vietnamese steamed rolls. A thin layer of golden egg covering the rice sheet adds a vibrant color and extra flavor.
Banh Cuon Tay Ho
Address: 127 Dinh Tien Hoang, District 1, Ho Chi Minh City
Opening Hours: 7 AM – 11 PM
Price: VND 35,000 – VND 60,000
Banh Cuon Tay Ho is a Hanoi-style Vietnamese steamed rice roll. It is one of the oldest Banh cuon restaurants in Ho Chi Minh City, along with Banh Cuon Hai Nam. The steamed rice roll dish here is well-known for its unique and tasty ground pork filling and savory fish sauce.
Banh Cuon 150 Nguyen Trai
Address: Alley 150 Nguyen Trai, District 1, Ho Chi Minh City
Opening Hours: 5:30 AM – 0 AM
Price: VND 25,000
Unlike those restaurants mentioned above, Banh Cuon 150 Nguyen Trai is a food stall owned by an old woman over 90. Despite the limitation of space, her stall is always crowded. The Banh cuon here has a typical style of South Vietnam with outstanding sweet fish sauce, delicate rice rolls, and fresh vegetables included.
Summary of Banh Cuon in Ho Chi Minh City
Ho Chi Minh City is a heaven of street food, and Banh cuon, or Vietnamese steamed rice rolls, is one of the most flavorful traditional dishes. Trying Banh cuon in Ho Chi Minh City, you will definitely fall in love with these steamed rice rolls due to their variety of versions and a good balance of flavors.