How To Make Bánh Cuốn, Vietnamese Rice Rolls
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- Опубликовано: 24 июл 2024
- Helen Nguyen of Saigon Social makes Bánh Cuốn in the Munchies Test Kitchen. These steamed rice flour crepes are filled with savory pork and mushrooms, then drizzled with scallion oil for a classic Vietnamese street snack.
Check out the recipe here: www.vice.com/en/article/z3nen...
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I'm from Germany and have travelled to alot of different places, but Vietnam has hands down the BEST cuisine that I have ever tasted.
you are a handsome guy
It's unfortunate that only pho and banh mi get the attention as there's a ton of great Viet food, for sure! It's all the fresh herbs, greens, and veggies used with various dishes that makes the dishes shine. And fish sauce. Gotta have fish sauce. LOL!
You have good taste 😉
@@doodahgurlie and it's healthy :)
Adaptation and transformation…the essence of Vietnamese culture and life.
Vietnamese food changed my life.
I am a white guy from Georgia, US and I cook and eat Vietnamese food constantly.
The flavor profiles in Vietnamese cuisine are the absolute best.
The first time I had a real bowl of Pho I never looked back.
Smart. I'm Vietnamese and feel this way about Ethiopian food. But cooking their stuff seems so daunting. You provide inspiration.
@@laughter95 Look at recipes, and start buying the things that appear in them the most.
You will eventually have the most common, cornerstone ingredients on hand and then it will be a breeze.
When I first started cooking Vietnamese I wanted to get my pantry stocked so I'd be able to. My first thought was "What do Vietnamese moms keep in their pantry?"
The stuff they use every day in lots of dishes.
@@crabmansteve6844 thanks this is great advice.
That’s a huge compliment for us, thank you for liking our cuisine!
I'm from NYC and whenever I visit family in Georgia (or Atlanta specifically) I always get Vietnamese food. For some reason I always found it interesting how good the Vietnamese food was there.
Another underrated Vietnamese delicacy. Typically eaten for breakfast in Saigon. It’s light, savory and usually taken away on the way to the office.
However you get hungry very fast. The dish is suitable for a sunday morning when you arent doing any work.
Don’t think it’s underrated, just not enough restaurant make them because of the complexity and it can’t be frozen.
@@phuphu88 It's rather labor intensive...I know since I was the kid who had to make it growing up. LOL! I hated making it along with banh xeo, but loved eating it. As a grown up, I'd make it just because I love eating it...but I'd cheat and buy the pre-made sheets. I wouldn't stand around the stove making banh xeo, though. :)
Also fish sauce tends to leave a bit of smell, I wouldn't eat this stuff at the office without some mouthwash at the ready. Still love it though.
She has one of the sweetest, most angelic voices out of all the culinary personalities out there. Just the tone of it soothes my soul lol. 🥰😍
i love how humble helen is. so inspiring!
Using a nonstick pan with no oil is a good technique! The traditional way of making it, ladling the batter over a cloth or screen of some sort over a pot of boiling water is really difficult. The banh cuon pros in Vietnam are really adept at doing it but for a rookie this way is much easier and seems to produce fairly similar results.
Does this mean originally is steamed?
@@suziedepingu yes, as seen in this video, it kinda chewy a little bit while steamed (traditional) it has a tiny bit of chewy, mostly melt on your tongue.
Most vietnamese homecooks just use nonstick pan, though many still use oil so it's cooked more evenly. Doing it without oil tends to make the sheets easier to break due to uneven cooking. It's fine If you're the type to pour the dipping sauce all over the plate, but it would be quite messy if you're the type to dip each roll into the dipping sauce.
Only food stalls and restaurants use the cloth and steamer method. It's cooked slower (thus resulting in a more even, smooth, and "silky" texture) so typically one cook need to work with 2-3 steamers at the same time
if u r lazy as f, just use the rice paper, soak them in water and steam it,it work to but not good as normal banh cuon
@@suziedepingu Look up: "How to Make Banh Cuon | Weight Gain Journal" for more traditional way
This really took me back to my childhood! The banh mi shops we used to go to all the time were always stocking banh cuon as well, these plus a chanh muoi soda were staples for a weekend lunch.
Chanh muối will always remind me of my grandma, she showed me how to preserve the lemons
I LOVE this dish & it’s always such a delight to find it on a Vietnamese menu. This dish is so hard to find where I am from.
This looks sooo good! Definitely gonna give it a try some day! 😋
Thumbs literally up, I’ve been wanting to try and make this, ok I’m going to now, looks easy! Thanks! 🙏
I love her voice so much. It's so soothing
In the south of Viet Nam, especially in Ho Chi Minh city, we usually serve this with fried sweet potato or fried mung bean rice cake as crunch and it's delicious
One of My favorite dishes. The roll is so thin, delicate and soft. The savory fillings and the fish sauce are the bomb.
OMG, this is so beautiful, I never had them neither made. Visited Vietnam around 4 times when I lived in Hong Kong, I never knew what they were as my husband and I are in love with so many other Vietnamese dishes, but you made this so easy and delicious. Next time in NYC I am coming to your restaurant!!! Love it and I am a new subscriber!
Thank you for showing this dish.
Thank for show me I did try and the result is so delicious all my sons and my hubby like very much
Thank you for sharing! Banh Cuon is one of my favorite food to eat!
One of my favorite dishes growing up.
I just ate some today... love Banh Cuon so much
Thank you for this recipe! I lived in the Bay Area, CA growing up and had access to really good Vietnamese food. Banh Cuon was one of my absolute favorites! I now live in South Carolina, not a lot of Vietnamese restaurants. These restaurants are pedestrian, catering to palates that are inexperienced and unadventurous, only selling Pho, Banh Mi and if I'm reeeal lucky, they'll have Bun thịt nuong on the menu. Banh Cuon was always on the menu in the restaurants in CA. I'm excited to try this recipe, luckily the Asian market near me sells all of these ingredients!
My absolute favorite thing to eat right after papaya salad. Drooling
This is one of my favorite dishes ever.
Glad to see a dish being showcased other than pho and banh mi 👌🏻
What a delightful lady and a great teacher too.
I came here again. I have watched to your video in full and your recipes was very interested me. Thank for sharing your video.
You go gurl sister , Vietnamese connection , one of my favorites delicacies banh cuon yaaaaasssss yum 😋
Love how you explain everything, and this will be on the menu very, very soon. Damn this looks good!!!!!
☺️ expect velvety texture and earth tones from wood ear. I traveled to 7 cities throughout Vietnam 🇻🇳 and this is a must eat. We did a shorts on this.
Banh cuon is a top 10 favourite Vietnamese dish!
My favourite dish
This dish is delicious !
Looks absolutely delicious, and it’s always something I order at a Vietnamese restaurant. I’m lucky to have some good ones in my area.
I probably will attempt to make them, but I can tell there’s a tremendous amount of skill required to get the rice wraps correct. I’ve attempted yellow laphing with varying degrees of success. They were delicious but they looked pretty awful with holes and bubbles, and some thicker and others too thin. This reminds me just a little of the skill required.
French crepes are so much easier and pretty hard to screw up in comparison. Still tasty, though.
OMG I have been craving these for years and can't find them here in Los Angeles. I'm so glad to have found your recipe video. Thanks for sharing!
You need to go in a little Vietnamese or Hmong store. They have them fresh in the morning
I love all vietnamese dishes but this is my absolute favorite!
I love it
The version I grew up with also had diced jicama for filling
this is my fave vietnamese dish ever
more Helen and Viet food please Munchies 🙏🏼
Perfection!!
Great to see your success Helen!
Banh Cuon is tricky, somehow if you don't do it right it is opaque and thick, but when it's done right you have this super thin translucent wrap and you can see the filling. The ratio to wrap to filling is off and chewy like a dumpling, you want something like a Vietnamese crepe with a very delicate appetizer where it rips open when you pick it up. Top it off with toasted crispy shallots, diced chilled cucumbers, pork luncheon meat with peppercorn, and a generous amount of the fish sauce with some diced red habanero peppers.
Look up: "How to Make Banh Cuon | Weight Gain Journal" for more traditional way
Thanks for this , now I can cook this for my husband.
banh cuon and banh hoi are top 5. If you like banh xeo or banh cang, you have to try these two
End result had me salivating. However, when I made it at home, I swipe the pan surface with a bit of oil and just add the meat filling after the batter is cooked but while still in the pan. I just fold/roll over the edges. I think if you cannot steam it the traditional way, then you need oil in the pan. Otherwise, it'll come out a bit dry looking on the edges.
I’m from Orange County California and you can literally find banh cuon and cha lua anywhere (plus my grandma always had it at her house etc.) but now I moved to Washington and it’s no where to be found! It’s hard enough to even find a decent pho restaurant 😭
Can I literally pay you to send me some!? All I want is the basic cha lua and banh cuon (it Can even be plain, and not stuffed) Lol. You have no idea how bad I’ve been craving this! Same for thit kho but I am not a good viet cook 🤦🏻♀️ definitely makes me miss home!!! ❤
The best pan to make these crepes, I found, is Walmart's Mainstay frying pan for $3. Comes out perfectly every time.
Love Vietnam food much it made me want to visit Vietnam every year 😁😁
Hey Helen!
Look at you, all up in my youtube recommendations! 💯💯
A place near to me makes these da nang steam rolls... I've found out that banh cuon is another name for it.. LOVE these so much. [Fixed]
You mispelled. It's banh. The h is at the end.
before I clicked the video I was like... is this like Banh Mi a different variation... because I love those! Especially the one with "head cheese" this looks interesting too sort of like those shrimp spring rolls with peanut sauce dip. Didn't know anything with starch is considered banh.
Served cold, most delicious.
When you flip the cooked batter into the cutting board (after it’s cooked) is the top suppose to be sticky and the bottom rubbery?
Such is the way of the Vietnamese, I ask my mom for one of her recipes and it's like ok but we have to make it cause I don't have a recipe. I just taste lol
what's the best way to reheat these?
How much water was put into the batter?
Yummmmmmm
I love those things. I always get them at lee sandwiches 🙂
Món ngon quá bạn
Lower east side of where??
is that jello on the side??
I just saw you on MSNBC today. Hope your restaurant ok. You are very strong woman and will be bless.
I’m looking at the sections and the Nuoc Mam is garlic jam? 🤨
Please show packaging so we know what to buy. Thank you.
Saigon social: bringing back Vietnam memories to the US since 1965
Yummeeee!!!😍
What a sweetheart! 😍😍😍
gorgeous
One dish I often forget about, but I could put a hurtin on some banh cuon.
Next time I will se d you my Banh Cuon cooked,again Thank
VIETNAMESE FOOD TEAM ❤️
It's about time we got some Viet representation >:D
Proud vietnamese!
I remember getting these for breakfast only 15k dong when I used to go for business
Originally it won’t have green onions on topiping😝, this is my first time seeing it 🤔I lived in Vietnamese 18 years
Dang!
Want. 🤤
Why not list the water amount with the other ingredients? 300 gr for those looking for it.
There is an alternative marinated broiled pork that you can have as the meat ....
Ha ha I played alot of restaurant with paper food.
Actually, you need crispy fried shallot sprinkle on top of the dish instead of onion oil. In Vietnam, we actually steam it over a layer of cloth and sometime we have eggs in the batter as well. I would say this recipe is alg in my point of view
You may have mistaken it with banh xeo. Banh cuon never has eggs.
@@pingpong6861 No, just search bánh cuốn trứng on google. I live in Vietnam for most of my life and I can confirm that with you
@@batrieuminhnguyen5176 This is most likely a newer version. I am old now so I can tell you that there was no egg in banh cuon when I was a kid, in the 70's and 80's at least in Saigon. But I've had the chinese vesion in the US, with eggs and a whole host of other toppings.
@@pingpong6861 Might be, aye. I was born in the 2000s in the North and bánh cuốn trứng is pretty relevant during that time
Look up: "How to Make Banh Cuon | Weight Gain Journal" for more traditional way
I like her hair, it's less lengthy and has great TEXTURE. 😂
❤❤❤🤤
If you don’t like Bánh cuon, we can’t be friends
You are supposed to put all the veggies as side! Also lime is optional, and you only squeeze it in when it’s served, not during cooking!
Go bless yourself with a meal from her restaurant - Saigon Social
I am in love with her
Shawty marry me please!
beef salad next
mom also taught me eyeballing it. no recipe, no nothing. lol
😘😘
Vietnamese food is underrated, Thai food always seems to get the limelight, but I think Vietnamese food is more balanced and not too flavoury and salty.
East side of what?
The best dipping sauce for banh cuon should be bone broth cooked with fish sauce. It has a very deep umami profile even without MSG.
i eat something like this at dim sum
Playing house with your cousins. I scoffed. Yep same here
Chef is too cute "banh cuoner"
You don't add scallion oil for this dish. U are missing dried onion. That is the most important thing to have when u eat this banh cuon.
anyone living in a big city. go to the vietnamese deli, buy the prepackaged banh cuon for 3 bucks. go about your day. wash it down with coconut soda. the homies know what i'm talking about.
this guy knows what's up. but i do recommend just a simple ice tea, make the ice tea a bit waterdown for some authentic feel (if that make sense)
@Trooth ahhhhhahahaha. Change your panties Nancy. That comment was made 9 months ago. Smh.
i've been to vietnam several times, grandma in HCMC will said what kinf of fvckery cooking is this amateur chef doing,lol
I always mess up on the flips fml😭