Its name is a bit confusing, it’s actually not a cake, but a plate of thin rice noodles woven into intricate bundles. Although the texture and taste is quite similar to vermicelli, the fresh banh cuon is characteristically thin and soft. Making cakes requires simple steps and a few ingredients. First, the soaked rice is milled with a blender with clean water, creating a powder solution. Next, cook the dough, stirring often until the dough begins to harden, cooked through, and ready to press. The press will turn the dough into long thin strands, grouped into sheets, placed on banana leaves and steamed for a while. Let it cool and finally the fresh dumplings are finished. Traditionally, banh cuon is spread with chopped scallions or garlic chives sauteed in oil, and often served with shrimp paste or grilled pork. To make shrimp paste, shrimp paste is rounded around a sugar cane stick and then grilled. Put grilled shrimp or pork rolls on top of pho, roll it up, drizzle with spicy and sour fish sauce and slowly enjoy this perfect combination.
Photo: dienmayxanh.com
Source: https://traveland.com.vn
