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Bánh cuốn
''Bánh cuốn'' (literally "rolled cake") is a dish from Northern Vietnam.〔Lonely Planet Vietnam (Italian) "bánh cuốn – involtini di carta di riso cotti a vapore, ripieni di carne di maiale tritata e gamberi disidratati;"〕
== In Vietnamese cuisine ==
''Bánh cuốn'' is made from a thin, wide sheet of steamed fermented〔(T.H. Yellowdawn: ''Fermented Foods'' (2008); p.302-p.304 )〕 rice batter filled with a mixture of cooked seasoned ground pork, minced wood ear mushroom, and minced shallots. Sides for this dish usually consist of ''chả lụa'' (Vietnamese pork sausage), sliced cucumber, and bean sprouts, with the dipping sauce called ''nước chấm''. Sometimes, a drop of ''cà cuống'', which is the essence of a giant water bug, ''Lethocerus indicus'', is added to the ''nước chấm'' for extra flavor, although this ingredient is scarce and quite expensive.
The rice sheet in ''bánh cuốn'' is extremely thin and delicate. It is made by steaming a slightly fermented rice batter on a cloth that is stretched over a pot of boiling water. It is a light dish, and is generally eaten for breakfast everywhere in Vietnam. A different version of ''bánh cuốn'', called ''bánh cuốn Thanh Trì'' and ''bánh cuốn làng Kênh'', may be found in Thanh Trì, a southern district of Hanoi and Kênh village of Nam Định, an ancient village in the centre of Nam Định city.''Bánh cuốn Thanh Trì'' or ''Bánh cuốn làng Kênh'' are not rolls, but just rice sheets eaten with ''chả lụa'', fried shallots, or prawns.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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