Crafting a local culinary delight is all the trend currently, with travel experiences lighting up the scene!
Just a brief drive from my residence in Ho Chi Minh City, you will find District 7, where Tan Quy Market, a vibrant small bazaar, sits. At its western extremity, behind a series of tight alleyways, is where Quyet and Loi reside with their two young kids in an unassuming family house.
Originating from Nghe An Province, located approximately 1,500km to the north of Ho Chi Minh City, the same area where the historic namesake of this city was born, Quyet and Loi start their day at the crack of dawn, 4am to be precise, in order to get ready for their unique morning offering – banh cuon.
Banh cuon, in its most basic form, is essentially a steamed rice crepe filled lovingly with a blend of wood ear mushrooms, garlic, shallots, ground pork, and pepper.
On Ms Loi’s delicious concoctions, she adds crispy fried onion, serving them with delicately blanched bean sprouts, savory chopped basil, and her innovative twist – tangy pickled papaya.
Next to this is robust and springy cha lua, a pork sausage variety, in several slices.
It is thought that these delightful compact rolls emerged some 2,000 years ago or possibly earlier – dating back to the time when it was discovered that rice could be made into thin, almost see-through sheets, used essentially as edible wrappers.
The dish’s origin in Vietnam traces back to Thanh Tri village, positioned to the north along the Red River, which now forms a part of contemporary Hanoi.
In Ho Chi Minh City, the distant urban spaces of District 7 underscore the extensive popularity of banh cuon across Vietnam, as evidenced by the dedication of individuals such as Loi.
Quyet along with others are committed to preserving Vietnam’s culinary traditions, offering what I believe is potentially the finest breakfast dish in Vietnam at present.
I hope you appreciate my endeavor at preparing banh cuon. Please refrain from critiquing me as harshly as Gordon Ramsay in the comments!
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