When I started Savour the Pho, my goal was not just to share recipes.
This idea was inspired when I came across many questions on social media about Vietnamese food.
People often ask about the differences between Northern and Southern Phở, or how to use Vietnamese herbs in cooking.
I am not a food expert; I am just a Vietnamese with a deep love for our cuisine. I aspire to be a bridge connecting our homeland’s cuisine with the rest of the world.
So, let’s demystify another Vietnamese delicacy: the differences between Bánh Cuốn and Bánh Ướt. Both are Vietnamese steamed rice sheets, but are they the same or different?
Bánh Cuốn
In Vietnamese, “Cuốn” translates to “to roll,” while “Bánh” is a versatile term encompassing various sweet and savory dishes made from different types of flour, or even Western-inspired desserts.
At times, “Bánh” can also describe non-edible items like a wheel or a soap bar.
Some “Bánh” examples in Vietnamese cuisine:
Bánh Cuốn is the Vietnamese counterpart to Chinese Cheong Fun (or Hawaiian Look Fun).
Also made from rice flour, Bánh Cuốn is thinner and more delicate than Cheong Fun. Like Bánh Mì and Xôi (Sticky Rice), Bánh Cuốn is one of the most popular breakfast in Vietnam.
Bánh Cuốn traces its roots back to Northern Vietnam, and like Phở, Bún Riêu, and Canh Bún , it traveled southward with Catholic migrants in 1954. This delicacy resembles a thin crêpe, rolled around a savory blend of stir-fried pork mince and black ear mushrooms.
Up north, it’s also referred to as Bánh Cuốn Nóng, translating to “hot rice rolls.”
The method of making Bánh Cuốn is also unique. The rice batter is steamed on a tightly stretched cloth membrane, requiring a certain level of craftsmanship.
However, you can also make Bánh Cuốn at home with a nonstick skillet, similar to another Vietnamese crepe, Bánh Xèo.
Bánh Ướt
Bánh Ướt are also steamed rice sheets, similar to Bánh Cuốn but usually without any or with minimal fillings. In the North Central region of Vietnam, it goes by the name “Bánh Mướt”.
Honestly, the name “Bánh Ướt” is much more popular in the Central and Southern regions.
In the North, the unfilled rice rolls are still referred to as Bánh Cuốn or sometimes as Bánh Cuốn Chay, with “Chay” indicating a vegetarian or vegan version, devoid of meat.
For instance, the renowned Bánh Cuốn Thanh Trì in Hanoi, originating from Thanh Trì village, is served cold and without any filling.
Bánh Ướt Thịt Nướng
Bánh Ướt Thịt Nướng is steamed rice rolls with grilled pork. This dish hails from Huế, the imperial city with tons of tasty food (you’ve probably heard of Bún Bò Huế, haven’t you?).
These rolls bears a closer resemblance to fresh spring rolls. The rice sheets for Bánh Ướt Thịt Nướng are thicker than those used for regular Bánh Cuốn and Bánh Ướt.
How to serve Bánh Cuốn and Bánh Ướt
Traditionally, Bánh Cuốn and Bánh Ướt are often served with Chả Lụa (Vietnamese pork roll) or Chả Quế (cinnamon pork sausage) and accompanied by Nước Chấm sauce.
However, as you travel through Vietnam, you’ll discover many other foods that pair well with these steamed rice crepes, such as:
Of course, Bánh Cuốn and Bánh Ướt are often accompanied by a variety of herbs, blanched bean sprouts, scallion oil (Mỡ Hành), fried shallots (Hành Phi) and sometimes pickled carrot & daikon (Đồ Chua).
I’m a big fan of Hanoi-style Bánh Cuốn, which is thinner and more delicate compared to the southern version. My food tour in Hanoi wouldn’t be complete without Bánh Cuốn, Cà Phê Trứng (Egg Coffee), and Chả Cá Lã Vọng (Turmeric Fish with Dill).
Additionally, in Vietnam, you can find Bánh Cuốn Chay (vegan Bánh Cuốn) with vegan fillings and vegan fish sauce, or Bánh Cuốn Ngọt (sweet Bánh Cuốn) with sweetened mung bean filling.
More authentic Vietnamese recipes
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