Bánh cuốn has a long history. Some people say that after the opening of the Yunnan-Vietnam Railway, Vietnamese people sold Bánh cuốn on the railway to make a living. The main material used is rice. Another saying is that it originated in Thanh Tri, Hanoi.
Before making Bánh cuốn, you should choose excellent rice. Soak the rice in water for a few hours, then grind it, add some water and stir. Then you need to steam the rice paste into a thin round powder in a hot pot, then use a special bamboo knife with peanut oil to quickly remove it from the hot steamed cloth, and add a little heat to the fungus on the powder. Various ingredients such as celery, leeks, and minced pork. Before adding these ingredients, they must have been cooked.
Wait until it steams, roll it into a powder, add the appropriate sauce in the bowl, such as rice vinegar, cooking oil, sauce and other ingredients. The sauce can be prepared according to your own taste. Usually, the tastes of sour, sweet, salty and spicy are all possible. On the raw materials, you can put fish sauce, pepper, salt, monosodium glutamate, etc., and add pepper and ham. This will be more flavorful.