Wednesday, January 25, 2012

Bánh cuốn

Ryan has two favorite Vietnamese foods - you have already heard quite a bit about bun cha, so this is to introduce you to banh cuon.

It turns out that both are fairly hard to find, mainly because it takes some specialized equipment.  Basically a large flat piece of metal is heated with a wood fire. With true artisanal skill our chef ladled a thin rice flour and water mixture onto the disk and placed a lid on top to let it steam.  What results is a huge floppy rice noodle that the chef skillfully tears with chopsticks and laced with crumbly meat goodness.  

They are served on a plate and accompanied by a bowl of broth with two white sausages. It takes a bit of practice to be able to eat without unrolling the soft noodle, spilling the crumbles everywhere and making a huge mess, but it is oh so worth it. 

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