Bánh ướt tiếng anh là gì

Bánh cuốn [Vietnamese: [ɓǎjŋ̟ kǔən], rolled sheets] is a Vietnamese dish originating from Northern Vietnam.[1]

Thanh Trì style bánh cuốn

• Cookbook: Bánh cuốn
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  Media: Bánh cuốn

Bánh cuốn is made from a thin, wide sheet of fermented[2] 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 which is fish sauce called nước chấm [Nuoc Mam].

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.

Bánh ướt is simply the unfilled rice sheet, and is typically served with bean sprouts, chopped lettuce, sliced cucumber, fresh basil and mint, fried shallots and onions, cha/gio lua, and nuoc mam. [3]

This type of rice noodle roll is known in Thai cuisine as khao phan [Thai: ข้าวพันผัก; lit. "rice wrap"]. It is regarded a speciality of Uttaradit province where it is eaten freshly made in many variations, but also sun-dried. The dried versions often have spices added to them and are popularly used as a wrap for a spicy salad made with rice noodle and minced pork. Khao phan is not easily found in the rest of Thailand.

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  Bánh cuốn Tây Hồ with shrimp tempura and chả lụa.

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  A dish of homemade bánh cuốn

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  The batter for khao phan, as the noodle roll is called in Thailand, is spread out over a cloth stretched over a pot of boiling water.

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  Rolling up the finished product.

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  A variation of the Thai khao phan with black sesame seeds and served with a spicy dipping sauce called nam chim chaeo.

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  Khao phan phak, a variation with stir-fried vegetables.

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  Bánh cuốn sold at a market in California.

Bánh ướt [Vietnamese: [ɓǎjŋ̟ ʔɨ̌ət], lit. 'wet cake'], is a Vietnamese thin pancake wrapper[4] consisting of rice noodle sheets, eaten with nước chấm, fried shallots, and a side of chả lụa [Vietnamese pork sausage].

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  Typical serving of Bánh ướt

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  Bánh ướt

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1. ^ Lonely Planet Vietnam [Italian] "bánh cuốn – involtini di carta di riso cotti a vapore, ripieni di carne di maiale tritata e gamberi disidratati;"
2. ^ T. H. Yellowdawn: Fermented Foods [2008]; pp. 302–304
3. ^ "Vietnamese Banh Uot Recipe - Steamed Rice Rolls". 24 November 2019.
4. ^ Charles Gordon Sinclair [1998] International Dictionary of Food & Cooking, Taylor & Francis, Page 48 ISBN 1-57958-057-2

• Alice's Guide to Vietnamese Banh
• Bánh cuốn on Hanoidelicious