It's unfortunate that only pho and banh mi get the attention as there's a ton of great Viet food, for sure! It's all the fresh herbs, greens, and veggies used with various dishes that makes the dishes shine. And fish sauce. Gotta have fish sauce. LOL!
Vietnamese food changed my life. I am a white guy from Georgia, US and I cook and eat Vietnamese food constantly. The flavor profiles in Vietnamese cuisine are the absolute best. The first time I had a real bowl of Pho I never looked back.
@@laughter95 Look at recipes, and start buying the things that appear in them the most. You will eventually have the most common, cornerstone ingredients on hand and then it will be a breeze. When I first started cooking Vietnamese I wanted to get my pantry stocked so I'd be able to. My first thought was "What do Vietnamese moms keep in their pantry?" The stuff they use every day in lots of dishes.
I'm from NYC and whenever I visit family in Georgia (or Atlanta specifically) I always get Vietnamese food. For some reason I always found it interesting how good the Vietnamese food was there.
@@phuphu88 It's rather labor intensive...I know since I was the kid who had to make it growing up. LOL! I hated making it along with banh xeo, but loved eating it. As a grown up, I'd make it just because I love eating it...but I'd cheat and buy the pre-made sheets. I wouldn't stand around the stove making banh xeo, though. :)
Using a nonstick pan with no oil is a good technique! The traditional way of making it, ladling the batter over a cloth or screen of some sort over a pot of boiling water is really difficult. The banh cuon pros in Vietnam are really adept at doing it but for a rookie this way is much easier and seems to produce fairly similar results.
@@suziedepingu yes, as seen in this video, it kinda chewy a little bit while steamed (traditional) it has a tiny bit of chewy, mostly melt on your tongue.
Most vietnamese homecooks just use nonstick pan, though many still use oil so it's cooked more evenly. Doing it without oil tends to make the sheets easier to break due to uneven cooking. It's fine If you're the type to pour the dipping sauce all over the plate, but it would be quite messy if you're the type to dip each roll into the dipping sauce. Only food stalls and restaurants use the cloth and steamer method. It's cooked slower (thus resulting in a more even, smooth, and "silky" texture) so typically one cook need to work with 2-3 steamers at the same time
This really took me back to my childhood! The banh mi shops we used to go to all the time were always stocking banh cuon as well, these plus a chanh muoi soda were staples for a weekend lunch.
Thank you for this recipe! I lived in the Bay Area, CA growing up and had access to really good Vietnamese food. Banh Cuon was one of my absolute favorites! I now live in South Carolina, not a lot of Vietnamese restaurants. These restaurants are pedestrian, catering to palates that are inexperienced and unadventurous, only selling Pho, Banh Mi and if I'm reeeal lucky, they'll have Bun thịt nuong on the menu. Banh Cuon was always on the menu in the restaurants in CA. I'm excited to try this recipe, luckily the Asian market near me sells all of these ingredients!
In the south of Viet Nam, especially in Ho Chi Minh city, we usually serve this with fried sweet potato or fried mung bean rice cake as crunch and it's delicious
OMG, this is so beautiful, I never had them neither made. Visited Vietnam around 4 times when I lived in Hong Kong, I never knew what they were as my husband and I are in love with so many other Vietnamese dishes, but you made this so easy and delicious. Next time in NYC I am coming to your restaurant!!! Love it and I am a new subscriber!
End result had me salivating. However, when I made it at home, I swipe the pan surface with a bit of oil and just add the meat filling after the batter is cooked but while still in the pan. I just fold/roll over the edges. I think if you cannot steam it the traditional way, then you need oil in the pan. Otherwise, it'll come out a bit dry looking on the edges.
Banh Cuon is tricky, somehow if you don't do it right it is opaque and thick, but when it's done right you have this super thin translucent wrap and you can see the filling. The ratio to wrap to filling is off and chewy like a dumpling, you want something like a Vietnamese crepe with a very delicate appetizer where it rips open when you pick it up. Top it off with toasted crispy shallots, diced chilled cucumbers, pork luncheon meat with peppercorn, and a generous amount of the fish sauce with some diced red habanero peppers.
I’m from Orange County California and you can literally find banh cuon and cha lua anywhere (plus my grandma always had it at her house etc.) but now I moved to Washington and it’s no where to be found! It’s hard enough to even find a decent pho restaurant 😭 Can I literally pay you to send me some!? All I want is the basic cha lua and banh cuon (it Can even be plain, and not stuffed) Lol. You have no idea how bad I’ve been craving this! Same for thit kho but I am not a good viet cook 🤦🏻♀️ definitely makes me miss home!!! ❤
Such is the way of the Vietnamese, I ask my mom for one of her recipes and it's like ok but we have to make it cause I don't have a recipe. I just taste lol
before I clicked the video I was like... is this like Banh Mi a different variation... because I love those! Especially the one with "head cheese" this looks interesting too sort of like those shrimp spring rolls with peanut sauce dip. Didn't know anything with starch is considered banh.
Actually, you need crispy fried shallot sprinkle on top of the dish instead of onion oil. In Vietnam, we actually steam it over a layer of cloth and sometime we have eggs in the batter as well. I would say this recipe is alg in my point of view
@@batrieuminhnguyen5176 This is most likely a newer version. I am old now so I can tell you that there was no egg in banh cuon when I was a kid, in the 70's and 80's at least in Saigon. But I've had the chinese vesion in the US, with eggs and a whole host of other toppings.
Looks absolutely delicious, and it’s always something I order at a Vietnamese restaurant. I’m lucky to have some good ones in my area. I probably will attempt to make them, but I can tell there’s a tremendous amount of skill required to get the rice wraps correct. I’ve attempted yellow laphing with varying degrees of success. They were delicious but they looked pretty awful with holes and bubbles, and some thicker and others too thin. This reminds me just a little of the skill required. French crepes are so much easier and pretty hard to screw up in comparison. Still tasty, though.
The crepe making technique she showed is great for dummies, but this isn’t bánh cuốn as I knew and grew up with. I grew up in Vietnam, and my mom actually used to have a breakfast shop where she made phở, xôi (steamed glutinous rice), and bánh cuốn. The technique pros would use is to employ a wet cloth screen, placed over a big pot of boiling water, and to make the crepes, you would ladle the batter on top of the screen, spread it out thin, once done, use a long chopstick to gently pick up the steamed crepe. Using the oil on non stick pan would dry out the batter, it would no longer have the chewy and soft texture it should.
@Tairn Pher arg! fine like 2-3 round pieces of thin cloths, wet them, then put them (securely) on a big pot filled with water, boil the water, make the "crepe" when you done, throw away the cloths
Eh.. I am also from Vietnam is I find her method while not authenthic it is more easy to practice and the outcome doesnt look that bad. Vietnamese foods can be very time consuming to make.
Vietnamese food is underrated, Thai food always seems to get the limelight, but I think Vietnamese food is more balanced and not too flavoury and salty.
anyone living in a big city. go to the vietnamese deli, buy the prepackaged banh cuon for 3 bucks. go about your day. wash it down with coconut soda. the homies know what i'm talking about.
every things seem fine, but the sauce ,u should use pork or beef stock instead of water, and dont cook garlic and lemon,just chop garlic and lemon and put it in when u eat
@Trooth bruh, it s how they cook Bánh cuốn in VN, have u ever eat Bánh Cuốn in VN ? she is Asian but that doesnt mean they know how to cook real Vietnamese food
all the fobs don't have recipes and if you wanna learn you gotta be in the kitchen watching and that's when you get to ask questions. Depending on the cooks mood you may or may not get answers but if you just use your eyeballs to take notes you'll be just as good as whoever cooking. But thanks to channels like this and food delivery services we don't have to be in the kitchen lmao. K bye🤙🏿🤙🏿
I bought fresh Bánh Cuốn at 99 Ranch while searching for wide thai noodles, and nobody can tell me how to serve them. I just see recipes to make your own batter. I should probably throw them out since I don't have a steamer basket and I could get sick from eating them raw.
I'm from Germany and have travelled to alot of different places, but Vietnam has hands down the BEST cuisine that I have ever tasted.
you are a handsome guy
It's unfortunate that only pho and banh mi get the attention as there's a ton of great Viet food, for sure! It's all the fresh herbs, greens, and veggies used with various dishes that makes the dishes shine. And fish sauce. Gotta have fish sauce. LOL!
You have good taste 😉
@@doodahgurlie and it's healthy :)
Adaptation and transformation…the essence of Vietnamese culture and life.
Vietnamese food changed my life.
I am a white guy from Georgia, US and I cook and eat Vietnamese food constantly.
The flavor profiles in Vietnamese cuisine are the absolute best.
The first time I had a real bowl of Pho I never looked back.
Smart. I'm Vietnamese and feel this way about Ethiopian food. But cooking their stuff seems so daunting. You provide inspiration.
@@laughter95 Look at recipes, and start buying the things that appear in them the most.
You will eventually have the most common, cornerstone ingredients on hand and then it will be a breeze.
When I first started cooking Vietnamese I wanted to get my pantry stocked so I'd be able to. My first thought was "What do Vietnamese moms keep in their pantry?"
The stuff they use every day in lots of dishes.
@@crabmansteve6844 thanks this is great advice.
That’s a huge compliment for us, thank you for liking our cuisine!
I'm from NYC and whenever I visit family in Georgia (or Atlanta specifically) I always get Vietnamese food. For some reason I always found it interesting how good the Vietnamese food was there.
She has one of the sweetest, most angelic voices out of all the culinary personalities out there. Just the tone of it soothes my soul lol. 🥰😍
Another underrated Vietnamese delicacy. Typically eaten for breakfast in Saigon. It’s light, savory and usually taken away on the way to the office.
However you get hungry very fast. The dish is suitable for a sunday morning when you arent doing any work.
Don’t think it’s underrated, just not enough restaurant make them because of the complexity and it can’t be frozen.
@@phuphu88 It's rather labor intensive...I know since I was the kid who had to make it growing up. LOL! I hated making it along with banh xeo, but loved eating it. As a grown up, I'd make it just because I love eating it...but I'd cheat and buy the pre-made sheets. I wouldn't stand around the stove making banh xeo, though. :)
Also fish sauce tends to leave a bit of smell, I wouldn't eat this stuff at the office without some mouthwash at the ready. Still love it though.
I love her voice so much. It's so soothing
i love how humble helen is. so inspiring!
Using a nonstick pan with no oil is a good technique! The traditional way of making it, ladling the batter over a cloth or screen of some sort over a pot of boiling water is really difficult. The banh cuon pros in Vietnam are really adept at doing it but for a rookie this way is much easier and seems to produce fairly similar results.
Does this mean originally is steamed?
@@suziedepingu yes, as seen in this video, it kinda chewy a little bit while steamed (traditional) it has a tiny bit of chewy, mostly melt on your tongue.
Most vietnamese homecooks just use nonstick pan, though many still use oil so it's cooked more evenly. Doing it without oil tends to make the sheets easier to break due to uneven cooking. It's fine If you're the type to pour the dipping sauce all over the plate, but it would be quite messy if you're the type to dip each roll into the dipping sauce.
Only food stalls and restaurants use the cloth and steamer method. It's cooked slower (thus resulting in a more even, smooth, and "silky" texture) so typically one cook need to work with 2-3 steamers at the same time
if u r lazy as f, just use the rice paper, soak them in water and steam it,it work to but not good as normal banh cuon
@@suziedepingu Look up: "How to Make Banh Cuon | Weight Gain Journal" for more traditional way
This really took me back to my childhood! The banh mi shops we used to go to all the time were always stocking banh cuon as well, these plus a chanh muoi soda were staples for a weekend lunch.
Chanh muối will always remind me of my grandma, she showed me how to preserve the lemons
I LOVE this dish & it’s always such a delight to find it on a Vietnamese menu. This dish is so hard to find where I am from.
Thank you for this recipe! I lived in the Bay Area, CA growing up and had access to really good Vietnamese food. Banh Cuon was one of my absolute favorites! I now live in South Carolina, not a lot of Vietnamese restaurants. These restaurants are pedestrian, catering to palates that are inexperienced and unadventurous, only selling Pho, Banh Mi and if I'm reeeal lucky, they'll have Bun thịt nuong on the menu. Banh Cuon was always on the menu in the restaurants in CA. I'm excited to try this recipe, luckily the Asian market near me sells all of these ingredients!
In the south of Viet Nam, especially in Ho Chi Minh city, we usually serve this with fried sweet potato or fried mung bean rice cake as crunch and it's delicious
One of My favorite dishes. The roll is so thin, delicate and soft. The savory fillings and the fish sauce are the bomb.
Glad to see a dish being showcased other than pho and banh mi 👌🏻
OMG, this is so beautiful, I never had them neither made. Visited Vietnam around 4 times when I lived in Hong Kong, I never knew what they were as my husband and I are in love with so many other Vietnamese dishes, but you made this so easy and delicious. Next time in NYC I am coming to your restaurant!!! Love it and I am a new subscriber!
Banh cuon is a top 10 favourite Vietnamese dish!
more Helen and Viet food please Munchies 🙏🏼
One of my favorite dishes growing up.
OMG I have been craving these for years and can't find them here in Los Angeles. I'm so glad to have found your recipe video. Thanks for sharing!
You need to go in a little Vietnamese or Hmong store. They have them fresh in the morning
What a delightful lady and a great teacher too.
End result had me salivating. However, when I made it at home, I swipe the pan surface with a bit of oil and just add the meat filling after the batter is cooked but while still in the pan. I just fold/roll over the edges. I think if you cannot steam it the traditional way, then you need oil in the pan. Otherwise, it'll come out a bit dry looking on the edges.
Banh Cuon is tricky, somehow if you don't do it right it is opaque and thick, but when it's done right you have this super thin translucent wrap and you can see the filling. The ratio to wrap to filling is off and chewy like a dumpling, you want something like a Vietnamese crepe with a very delicate appetizer where it rips open when you pick it up. Top it off with toasted crispy shallots, diced chilled cucumbers, pork luncheon meat with peppercorn, and a generous amount of the fish sauce with some diced red habanero peppers.
Look up: "How to Make Banh Cuon | Weight Gain Journal" for more traditional way
☺️ expect velvety texture and earth tones from wood ear. I traveled to 7 cities throughout Vietnam 🇻🇳 and this is a must eat. We did a shorts on this.
My absolute favorite thing to eat right after papaya salad. Drooling
Easily in my top 3 favorite Vietnamese dishes. It's soooooo good! 😋
I’m from Orange County California and you can literally find banh cuon and cha lua anywhere (plus my grandma always had it at her house etc.) but now I moved to Washington and it’s no where to be found! It’s hard enough to even find a decent pho restaurant 😭
Can I literally pay you to send me some!? All I want is the basic cha lua and banh cuon (it Can even be plain, and not stuffed) Lol. You have no idea how bad I’ve been craving this! Same for thit kho but I am not a good viet cook 🤦🏻♀️ definitely makes me miss home!!! ❤
The best pan to make these crepes, I found, is Walmart's Mainstay frying pan for $3. Comes out perfectly every time.
Saigon social: bringing back Vietnam memories to the US since 1965
Thank you for showing this dish.
This is one of my favorite dishes ever.
this is my fave vietnamese dish ever
Thank for show me I did try and the result is so delicious all my sons and my hubby like very much
Love how you explain everything, and this will be on the menu very, very soon. Damn this looks good!!!!!
I just saw you on MSNBC today. Hope your restaurant ok. You are very strong woman and will be bless.
Thanks for this , now I can cook this for my husband.
You go gurl sister , Vietnamese connection , one of my favorites delicacies banh cuon yaaaaasssss yum 😋
Such is the way of the Vietnamese, I ask my mom for one of her recipes and it's like ok but we have to make it cause I don't have a recipe. I just taste lol
A place near to me makes these da nang steam rolls... I've found out that banh cuon is another name for it.. LOVE these so much. [Fixed]
You mispelled. It's banh. The h is at the end.
before I clicked the video I was like... is this like Banh Mi a different variation... because I love those! Especially the one with "head cheese" this looks interesting too sort of like those shrimp spring rolls with peanut sauce dip. Didn't know anything with starch is considered banh.
I just ate some today... love Banh Cuon so much
This looks sooo good! Definitely gonna give it a try some day! 😋
Love Vietnam food much it made me want to visit Vietnam every year 😁😁
banh cuon and banh hoi are top 5. If you like banh xeo or banh cang, you have to try these two
Served cold, most delicious.
I love all vietnamese dishes but this is my absolute favorite!
It's about time we got some Viet representation >:D
The version I grew up with also had diced jicama for filling
Thank you for sharing! Banh Cuon is one of my favorite food to eat!
Thumbs literally up, I’ve been wanting to try and make this, ok I’m going to now, looks easy! Thanks! 🙏
VIETNAMESE FOOD TEAM ❤️
I came here again. I have watched to your video in full and your recipes was very interested me. Thank for sharing your video.
Actually, you need crispy fried shallot sprinkle on top of the dish instead of onion oil. In Vietnam, we actually steam it over a layer of cloth and sometime we have eggs in the batter as well. I would say this recipe is alg in my point of view
You may have mistaken it with banh xeo. Banh cuon never has eggs.
@@pingpong6861 No, just search bánh cuốn trứng on google. I live in Vietnam for most of my life and I can confirm that with you
@@batrieuminhnguyen5176 This is most likely a newer version. I am old now so I can tell you that there was no egg in banh cuon when I was a kid, in the 70's and 80's at least in Saigon. But I've had the chinese vesion in the US, with eggs and a whole host of other toppings.
@@pingpong6861 Might be, aye. I was born in the 2000s in the North and bánh cuốn trứng is pretty relevant during that time
Look up: "How to Make Banh Cuon | Weight Gain Journal" for more traditional way
My favourite dish
This dish is delicious !
Hey Helen!
Look at you, all up in my youtube recommendations! 💯💯
Great to see your success Helen!
Looks absolutely delicious, and it’s always something I order at a Vietnamese restaurant. I’m lucky to have some good ones in my area.
I probably will attempt to make them, but I can tell there’s a tremendous amount of skill required to get the rice wraps correct. I’ve attempted yellow laphing with varying degrees of success. They were delicious but they looked pretty awful with holes and bubbles, and some thicker and others too thin. This reminds me just a little of the skill required.
French crepes are so much easier and pretty hard to screw up in comparison. Still tasty, though.
The crepe making technique she showed is great for dummies, but this isn’t bánh cuốn as I knew and grew up with. I grew up in Vietnam, and my mom actually used to have a breakfast shop where she made phở, xôi (steamed glutinous rice), and bánh cuốn. The technique pros would use is to employ a wet cloth screen, placed over a big pot of boiling water, and to make the crepes, you would ladle the batter on top of the screen, spread it out thin, once done, use a long chopstick to gently pick up the steamed crepe. Using the oil on non stick pan would dry out the batter, it would no longer have the chewy and soft texture it should.
@Tairn Pher arg! fine like 2-3 round pieces of thin cloths, wet them, then put them (securely) on a big pot filled with water, boil the water, make the "crepe" when you done, throw away the cloths
Eh.. I am also from Vietnam is I find her method while not authenthic it is more easy to practice and the outcome doesnt look that bad. Vietnamese foods can be very time consuming to make.
This method is not for dummies. This is a hack.
It wouldn’t call it dummies, just not an authentic way to make banh cuon.
Next time I will se d you my Banh Cuon cooked,again Thank
Proud vietnamese!
Originally it won’t have green onions on topiping😝, this is my first time seeing it 🤔I lived in Vietnamese 18 years
The best dipping sauce for banh cuon should be bone broth cooked with fish sauce. It has a very deep umami profile even without MSG.
If you don’t like Bánh cuon, we can’t be friends
I love it
Ha ha I played alot of restaurant with paper food.
Vietnamese food is underrated, Thai food always seems to get the limelight, but I think Vietnamese food is more balanced and not too flavoury and salty.
When you flip the cooked batter into the cutting board (after it’s cooked) is the top suppose to be sticky and the bottom rubbery?
You are supposed to put all the veggies as side! Also lime is optional, and you only squeeze it in when it’s served, not during cooking!
I like her hair, it's less lengthy and has great TEXTURE. 😂
One dish I often forget about, but I could put a hurtin on some banh cuon.
Perfection!!
Please show packaging so we know what to buy. Thank you.
Why not list the water amount with the other ingredients? 300 gr for those looking for it.
what's the best way to reheat these?
I love those things. I always get them at lee sandwiches 🙂
I remember getting these for breakfast only 15k dong when I used to go for business
Go bless yourself with a meal from her restaurant - Saigon Social
Shawty marry me please!
What a sweetheart! 😍😍😍
There is an alternative marinated broiled pork that you can have as the meat ....
I am not sure but I like her to tie her hair so it looks clean and healthy
Yummmmmmm
mom also taught me eyeballing it. no recipe, no nothing. lol
How much water was put into the batter?
Món ngon quá bạn
is that jello on the side??
You forgot to add the water ratio in your recipe.
You don't add scallion oil for this dish. U are missing dried onion. That is the most important thing to have when u eat this banh cuon.
anyone living in a big city. go to the vietnamese deli, buy the prepackaged banh cuon for 3 bucks. go about your day. wash it down with coconut soda. the homies know what i'm talking about.
this guy knows what's up. but i do recommend just a simple ice tea, make the ice tea a bit waterdown for some authentic feel (if that make sense)
@Trooth ahhhhhahahaha. Change your panties Nancy. That comment was made 9 months ago. Smh.
I’m looking at the sections and the Nuoc Mam is garlic jam? 🤨
No? Where you get jam 🤔.
It's fish sauce with water chili's lime salt sugar white vinegar.
Lower east side of where??
beef salad next
every things seem fine, but the sauce ,u should use pork or beef stock instead of water, and dont cook garlic and lemon,just chop garlic and lemon and put it in when u eat
@Trooth bruh, it s how they cook Bánh cuốn in VN, have u ever eat Bánh Cuốn in VN ? she is Asian but that doesnt mean they know how to cook real Vietnamese food
@Trooth ok Karen
@Trooth that s what Karen said
she's pretty
gorgeous
Chef is too cute "banh cuoner"
that fish sauce is wayy too dark and she rolled it wayy too thick
i mean it’s not like she made the fish sauce itself. some of them are darker. some of them are lighter
all the fobs don't have recipes and if you wanna learn you gotta be in the kitchen watching and that's when you get to ask questions. Depending on the cooks mood you may or may not get answers but if you just use your eyeballs to take notes you'll be just as good as whoever cooking. But thanks to channels like this and food delivery services we don't have to be in the kitchen lmao. K bye🤙🏿🤙🏿
Yummeeee!!!😍
I bought fresh Bánh Cuốn at 99 Ranch while searching for wide thai noodles, and nobody can tell me how to serve them. I just see recipes to make your own batter. I should probably throw them out since I don't have a steamer basket and I could get sick from eating them raw.
Playing house with your cousins. I scoffed. Yep same here