Banh cuon (rolled cake)

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periactin buy online, purchase lioresal. BA?nh cua��n (literally “rolled cake”) is a dish from northern Vietnam. It is a crA?pe-like roll made from a thin, wide sheet of rice flour filled with ground pork, minced wood ear mushroom, and other ingredients. Sides for this dish usually consist of cha?? la�?a (Vietnamese pork sausage) and bean sprouts, with the dipping sauce called n?�a��c cha??m. Sometimes, a drop of cA� cua��ng, which is the essence of a giant water bug, Lethocerus indicus, is added to the n?�a��c cha??m for extra flavor, although this ingredient is scarce and quite expensive.

Unlike shahe fen, the rice sheet in bA?nh cua��n is extremely thin and delicate. It is a light dish, and is generally eaten for breakfast everywhere in Vietnam. A different version of bA?nh cua��n, called bA?nh cua��n Thanh TrA� and bA?nh cua��n lA�ng KA?nh, may be found in Thanh TrA�, a southern district of Hanoi and KA?nh village of Nam A?a��nh, an ancient village in the centre of Nam A?a��nh city.BA?nh cua��n Thanh TrA� or BA?nh cua��n lA�ng KA?nh are not rolls, but just rice sheets eaten with cha?? la�?a, fried shallots, or prawns; see the article BA?nh cua��n in the Vietnamese Wikipedia.

A similar Chinese dish is the Cantonese dish coeng4 fan2 (e��c?�; pinyin: chA?ngfA�n), usually translated into English as “steamed rice roll” or “rice noodle roll,” which is a form of dim sum.