Bánh Cuốn (Rolled Cake)

In Ha Noi, bánh cuốn was first made in Thanh Trì, a suburban village. Thanh Trì lies to the south-east of Hà Nội on the bank of the Red River. The inhabitants here are skilled in making the original rolled cake, as thin as paper, as clear as porcelain glaze and having a nice flavor. The flour is soft and elastic. In the past, every morning, Thanh Trì girls brought bánh cuốn to the inner area and sold it in the streets.

They carried a bamboo basket covered with a flat basket on their heads and when customers called them, they would put it down. In it there were a bottle of fish sauce, vinegar, chili, some bowls, and dishes, a dozen or so pairs of chopsticks and layers of bánh cuốn arranged over one another. Each layer of bánh cuốn had been covered with a little fat and fried pieces of onion.

Bánh Cuốn (Rolled Cake)

The huckster slowly took out each layer, rolled it and placed it on a dish to serve her customer. Banh cuon taken with hot sour sauce is really a delicious and popular food. When urban people have more sophisticated tastes, they take bánh cuốn together with giò bò (beef paste), giò lụa (lean pork pie) or chả lợn (fried pork pie). In each way, they can enjoy a special flavor. Though there are now new types of bánh cuốn, that made in Thanh Trì is still flavored by many Hanoians.

Half a century ago, a number of improved bánh cuốn stalls came into being on Ha Noi streets. They still used Thanh Trì bánh cuốn but added fillings of half-lean-half-fat port and fresh chopped shelled shrimp, fragrant mushrooms, and jelly fungus soaked in warm water and cut into small pieces with onions, fish sauce and pepper. All those ingredients are fried then put into the rolled cake which will be steamed before being .served to the customer. In the bowl of prepared fish sauce, some drops of belostomatid essence are added to give the food a flavor.

Today, at bánh cuốn stalls in Ha Noi Old Quarter, the cake. And the fillings inside the cake are made at the same time. Customers have to wait for each dish of cake and enjoy the warm and fragrant smoke, particularly on cold days. Unfortunately, belostomatid species have gradually been subjected to extinction and almost all stalls use chemical belostomatid essence. Nevertheless, the bánh cuốn stall at No. 17 Cha Ca Street still serves customers with the real belostomatid essence.