Vietnamese culinary has long reflected the wet rice civilization through a variety of product made from the quintessential grains of the mother nature. Visitors can find rice product in every corner of Vietnam, and some of them has been even ranked top in the world’s list of the most delicious food on the planet. Visitors hearing about Vietnam often know about Banh mi, Pho, Goi cuon (spring rolls) as items representing for the nation’s appetizing, but there are a lot more sophisticated dishes they can discover. In Hanoi, there quietly prolongs a dish has long contributed to the distinctive gastronomy of Vietnam, and more specific Northern culinary name Banh Cuon (Rolled Cake). Amongst a variety names of Banh cuon creators, Banh Cuon Ba Hanh is one of the most famous brands known in the capital city with long tradition of making this food.

Why special

Banh Cuon Ba Hanh strives to become the leading Banh Cuon in Vietnam and the most delicious Banh cuon using careful selections with fresh, safe, and nutritious materials. These materials are made with the manual method aims to turn this traditional dish into culinary elite of the nation. The materials are also what make Banh Cuon Ba Hanh special surpassing others, which include wood ear mushroom, Chinese black mushroom, oyster mushroom, straw mushroom, sprouts, hand-made bean sprouts, bananas form Thung Nai, chili peppers from Binh Phuoc. Those ingredients are compounded together creating extremely sophisticated mixture of tastes that can be found anywhere else. Banh Cuon Ba Hanh would like to become the first medium of choice for local visitors and travelers visiting Hanoi.

Banh Cuon Ba Hanh made following the base of Banh Cuon Thanh Tri, the most famous and delicious brand name of Banh Cuon with longstanding techniques. Characteristics of Thanh Tri Rolled Cake lie in the thin, flexible, and tough rolls. Although Banh Cuon Thanh Tri has no inner (meat, mushrooms), it is still undeniable charm for any eater. Watching Thanh Tri makers making Banh Cuon is a charm itself as they look like artisans performing a type of art. Banh Cuon has been one of the most appealing street foods with cheap price but distinctive taste handed through long time carrying a part of lives of Hanoi. 

How to make

The secrets of Banh Cuon Ba Hanh not only lie on the inner ingredients, but the most important is on the rice creating the crust. The rolls must be made from Khang Dan rice which is neither too hard nor too sticky. With 400gr of qualified rice flour, the ingredients needed alongside are:

-2 spoons of tapioca starch

-2 spoons of  corn starch

-1250ml of water

-1 spoon of salt

-30gr of dried wood ear mushroom

-200ml oil

-200gr scallions

-Sugar, vinegar, fish sauce, pepper, fried onions

To create the crust of Rolled Cake, you need to compound rice flour with starches (tapioca and corn) along with salt and water, then soak this complex overnight of 7-8 hours. Over a night, the complex of flour will settle down at the bottom, what you need to do is pour out the up above water, and then fill in the water with the same amount of which poured out and stir well. Note that during soaking process the more time the water is replaced, the tastier and more supple the flour. 

After completing to prepare material for the crust, the next step is to prepare to cook it. You need to add water to the pot steamed, boiled with a large fire, when water boiled you pour the batter onto the mold coated with very thin layer quickly and cover until it is well cooked. When the crust is well, you gently take it out to apply a thin layer of oil onion and black fungus (mushrooms) on the layer. Finished rolls are stacked layer to layer until they are cool, and then peeled to wrap on plate. You would do it over and over until the flour runs out. You also can preserve the remain flour in the refrigerator in case you cannot eat the whole volume, then replace water for the later use. For the oil onion, you cut the green onion finely into a bowl withstanding the heat along with half teaspoon of salt and half teaspoon of sugar. The oil of 200ml will be heated to pour in the above complex. 

Mixing sauce encompasses 100ml warm boiled water, 30gr sugar, 30gr special fish sauce, 30gr vinegar, minced chili and garlic, and pepper. Thanh Tri Roll Cakes served with basil, coriander and cinnamon pork pie with sweet and sour sauce and delicious crunchy fried onion.

Where to make

Banh cuon Ba Hanh has been famous and favorite address not only for local visitors but also for foreign travelers who love to discover and experience tradition food of Hanoi. Come to the restaurant, guests can enjoy one of the finest appetizing of Banh cuon, simultaneously involve in cooking class with the owner to try to make Banh cuon on hand. If you are travelling around Hanoi and living homestay, you must not miss the tour to Banh cuon Ba Hanh to self experience fine local gastronomy as a remarkable highlight on your trip. For recommendation, you can join with Foodietours comprised of a group of dedicated and passionate young enthusiasts who will accompany with you.

You can find Bánh Cuốn Bà Hanh at:

26 Thọ Xương, Hàng Trống, Hoàn Kiếm, Hà Nội, Vietnam

Let’s discover and enjoy memorable experience with Vietnam Homestay and Foodietours.