As I was eating my Banh Cuon Thanh Tri, I noticed that the wife of the stallholder was making something else with the freshly made Banh Cuon. Banh Cuon (steamed rice rolls) is made from wide sheets of fermented rice batter made by pouring the batter over a piece of cloth which is stretched over a pot of boiling water and steamed to form. Once cooked, the delicate rice sheet is then transferred to a metal plate where it is cut into four pieces. Beside the metal plate is a big pot of filling consisting of seasoned ground pork, minced mushroom and minced shallots. A generous amount of filling is laid on the rice sheet and rolled into rice rolls. It looks a lot like Chee Cheong Fun, a Cantonese dish from Hong Kong. When finished, more beans sprouts and vegetables are added to the dish. Although the presentation looks similar to.
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