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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":519,"pronunciation":553,"substitutions":554,"slug":571,"title":572,"shortTitle":573,"nativeName":574,"countrySlug":575,"region":576,"baseServings":499,"prepMinutes":459,"cookMinutes":577,"restMinutes":545,"difficulty":578,"course":579,"diet":581,"mainIngredients":583,"images":584,"keywords":594,"publishedAt":600,"updatedAt":600,"authorSlug":601,"summary":602,"localeSlug":571,"alternates":603},[394,397,400,403,406],{"answer":395,"question":396},"Yes, and most home cooks in Vietnam now do. A wide non-stick pan with a lid produces workable sheets: ladle in a thin layer, cover for under a minute, and slide the set sheet onto an oiled surface. They come out slightly thicker and less silky than cloth-steamed sheets, which is a real difference, but the dish still works.","Can I make bánh cuốn without the traditional cloth steamer?",{"answer":398,"question":399},"Three usual causes: the batter was not rested long enough, the sheet is too thin for the pan you are using, or you are lifting it too soon. Rest the batter at least an hour, aim for a sheet you can just see through rather than one that is transparent, and wait until the surface has completely lost its wet shine before lifting.","Why do my sheets keep tearing?",{"answer":401,"question":402},"Wood ear (mộc nhĩ) is a dark, ear-shaped fungus sold dried in Asian grocers and increasingly in supermarkets. It rehydrates in 20 minutes of warm water, expanding to several times its size, and has virtually no flavour but a distinctive springy crunch. It is used across Chinese and Vietnamese cooking for exactly that texture.","What is wood ear mushroom and where do I find it?",{"answer":404,"question":405},"Warm. Bánh cuốn is served with nước chấm that is gently heated rather than at room temperature, because the rolls are warm and a cold dip makes them seize slightly. Mix fish sauce, sugar, water and lime, warm it just until it steams, and add sliced chile off the heat.","What temperature should the dipping sauce be?",{"answer":407,"question":408},"In Hanoi it is firmly breakfast, sold from early morning and usually gone by mid-morning. Portions are modest and it is eaten with a bowl of dipping sauce and a few slices of pork sausage. Outside Vietnam it is more often served as a light lunch or a starter, which is not traditional but does not offend anyone.","Is this a breakfast dish or a main meal?",[410,411,412,413,414,415],"Rest the batter for at least an hour. Fresh batter makes sheets that tear the moment you try to lift them.","Stir the batter before every single ladle — the starches sink fast and the last sheets come out thick and gluey if you do not.","Keep the pan on medium, not high. Too hot and the sheet bubbles and sets unevenly with thick patches.","The sheet is ready when it turns from milky to translucent and the surface loses its wet sheen — usually 40 to 60 seconds. Do not wait for colour, there will not be any.","Oil your work surface and your hands lightly. Sheets stick to everything, including each other, and a stuck sheet is a torn sheet.","Make the fried shallots first and use their oil to brush the finished rolls. That oil carries most of the aroma of the dish.","🍥","Bánh cuốn is a plate of translucent rice sheets, each rolled around a spoonful of minced pork and wood ear mushroom, served warm with fried shallots on top and a bowl of diluted fish sauce for dipping. The sheets are so thin you can see the filling through them, and the texture is the entire appeal — slippery, delicate, barely holding together, almost dissolving. The flavour is deliberately restrained: mild pork, an earthy crunch from the mushroom, sweetness from fried shallot, and whatever sharpness you add from the dipping bowl. In Hanoi it is breakfast, eaten before eight in the morning at a shop where one woman steams sheets nonstop over a cloth-covered pot.","Bánh cuốn is northern Vietnamese cooking at its most technical and least showy. The traditional method has no pan at all: a pot of boiling water is covered with a piece of stretched, taut cloth, batter is ladled onto the cloth and spread in a thin circle, a lid goes on for a few seconds, and the set sheet is lifted off with a flat bamboo stick in one continuous motion. Watching a bánh cuốn seller work is watching a skill built over years — the sheet comes off whole, gets filled and rolled in about four seconds, and the next ladle is already going down.\n\nThe town of Thanh Trì, now absorbed into Hanoi, gave its name to the plainest and arguably most respected version: bánh cuốn Thanh Trì, sheets with no filling at all, layered loosely on a plate, brushed with shallot oil and eaten with chả — pork sausage — and dipping sauce. That unfilled version makes the point that the sheet is the dish. In parts of northern Vietnam the sauce is scented with cà cuống, an aromatic extract from a giant water bug, which is now rare and expensive and mostly a nostalgic reference rather than something you will meet.\n\nSimilar steamed rice rolls exist across the region — Cantonese cheung fun is the obvious cousin, and the technique likely travelled — but the Vietnamese version is thinner, less chewy, and served with a light dipping broth rather than sweet soy. Home cooks in Vietnam increasingly use a non-stick pan instead of the cloth, which is what this recipe does. It is a genuine compromise: the sheets come out slightly thicker and less silky than cloth-steamed ones, and there is no way around that without the cloth pot. What you gain is a dish you can actually make on a Sunday morning without a decade of practice.","Bánh cuốn is best within an hour of steaming — refrigerated sheets go firm and rubbery and never fully recover. If you have leftovers, steam them for 2 minutes to soften rather than microwaving, which makes them tough at the edges. The filling keeps 3 days refrigerated and freezes well, and the batter keeps 2 days in the fridge; stir it thoroughly and thin with a splash of water before using, since it separates and thickens overnight.",[421,422,423,424],"A non-stick pan method that works in a home kitchen, with an honest account of how it differs from cloth steaming.","Batter blended with tapioca and cornstarch for sheets that stay pliable instead of tearing when you roll them.","Filling is cooked dry so it does not leak and turn the sheets soggy on the plate.","Includes the fried shallot and shallot oil finish, which is what most home versions leave out and then wonder why it tastes flat.",[426,427,428],"Wide non-stick pan with a lid (24–26 cm)","Flat silicone spatula or bench scraper","Lightly oiled tray or board for rolling",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},17,62,2,10,1600,19,480,[438],"Sliced chả lụa, blanched bean sprouts, cucumber batons and a bowl of warm nước chấm.",[440,443,446],{"name":441,"description":442},"Bánh cuốn Thanh Trì","Unfilled sheets, layered loosely and brushed with shallot oil, eaten with sliced pork sausage and dipping sauce. The purist version, named after a village now inside Hanoi.",{"name":444,"description":445},"Bánh cuốn trứng","A Lạng Sơn speciality where an egg is cracked onto the sheet as it steams, so the roll encloses a soft yolk. Served in warm broth rather than with a dipping bowl.",{"name":447,"description":448},"Bánh ướt","The southern relative: the same sheets served flat and unrolled under grilled pork or bean sprouts, usually with a sweeter dipping sauce.",[450,455,458,461,465,469,473,478,482,486,489,492,496,498,501,503,506,509,511,515],{"qty":451,"name":452,"unit":453,"group":454},200,"rice flour","g","For the batter",{"qty":456,"name":457,"unit":453,"group":454},50,"tapioca starch",{"qty":459,"name":460,"unit":453,"group":454},30,"cornstarch",{"qty":462,"name":463,"unit":464,"group":454},0.5,"fine salt","tsp",{"qty":466,"name":467,"unit":468,"group":454},750,"cold water","ml",{"qty":470,"name":471,"unit":472,"group":454},1,"neutral oil","tbsp",{"qty":474,"ref":475,"name":476,"unit":453,"group":477},250,"ground-pork","ground pork","For the filling",{"qty":479,"ref":480,"name":481,"unit":453,"group":477},20,"mushrooms","dried wood ear mushrooms",{"qty":483,"name":484,"unit":485,"group":477},3,"shallots, finely minced","piece",{"qty":470,"ref":487,"name":488,"unit":472,"group":477},"fish-sauce","fish sauce",{"qty":462,"ref":490,"name":491,"unit":464,"group":477},"black-pepper","ground black pepper",{"qty":493,"name":494,"unit":485,"group":495},6,"shallots, thinly sliced into rings","For the fried shallots",{"qty":497,"name":471,"unit":468,"group":495,"noScale":8},100,{"qty":499,"ref":487,"name":488,"unit":472,"group":500},4,"For the nước chấm",{"qty":483,"name":502,"unit":472,"group":500},"sugar",{"qty":504,"name":505,"unit":468,"group":500},300,"warm water",{"qty":470,"ref":507,"name":508,"unit":485,"group":500},"lime","lime, juiced",{"qty":470,"name":510,"unit":485,"group":500,"optional":8},"red chile, sliced",{"qty":470,"ref":512,"name":513,"unit":485,"group":514},"cucumber","cucumber, cut into batons","To serve",{"qty":462,"ref":516,"name":517,"unit":518,"group":514},"cilantro","cilantro leaves","cup",[520,525,529,534,539,542,546,550],{"tip":521,"text":522,"title":523,"timerSeconds":524},"Unrested batter makes sheets that tear the moment you lift them. This hour is not optional.","Whisk the rice flour, tapioca starch, cornstarch and salt with the cold water until completely lump-free, then stir in the oil. Cover and rest at room temperature for at least 1 hour — the batter should end up as thin as milk.","Mix and rest the batter",3600,{"text":526,"title":527,"timerSeconds":528},"Soak the dried wood ear in warm water for 20 minutes until it swells to several times its size and feels springy. Drain, trim off any hard knobs, and chop finely — you want small pieces, not strips.","Rehydrate the mushrooms",1200,{"tip":530,"text":531,"title":532,"timerSeconds":533},"Reserve that shallot oil. Brushing it over the finished rolls is where most of the aroma comes from.","Fry the sliced shallots in the oil over medium-low heat for 8–10 minutes, stirring often, until they turn even golden brown and stop bubbling. Lift them out just before they look done, since they darken off the heat, and keep the oil.","Fry the shallots",600,{"tip":535,"text":536,"title":537,"timerSeconds":538},"A wet filling leaks and turns the sheets soggy. Keep going until the pan is genuinely dry.","Fry the minced shallots in 1 tablespoon of shallot oil until soft, add {qty:ground-pork} of pork and break it up finely, then stir in the mushroom, fish sauce and pepper. Cook 5–6 minutes until no liquid remains in the pan and the mixture looks crumbly.","Cook the filling dry",360,{"text":540,"title":541},"Dissolve the sugar in the warm water, stir in the fish sauce and lime juice, and warm gently until it just steams. Add the chile off the heat and keep the sauce warm while you steam the sheets.","Mix the dipping sauce",{"text":543,"title":544,"timerSeconds":545},"Wipe a wide non-stick pan with oil and set it over medium heat. Stir the batter, ladle in just enough to coat the base in a thin film, swirl once, cover, and cook 40–60 seconds until the sheet turns from milky to translucent and the surface loses its wet shine.","Steam the first sheet",60,{"tip":547,"text":548,"title":549},"Work fast — sheets are easiest to roll in the first fifteen seconds, before they cool and start to stick to themselves.","Loosen the edge with a spatula and flip the sheet onto a lightly oiled board. Spoon a line of filling across the near edge, fold the sides in, and roll it up into a neat cylinder about the thickness of your thumb.","Roll while warm",{"text":551,"title":552},"Repeat with the remaining batter and filling, oiling the pan lightly between sheets and stacking the finished rolls in a single layer. Brush them with shallot oil, scatter the fried shallots and cilantro over the top, and serve with the warm dipping sauce and cucumber.","Repeat and finish the plate","bahn KOON",[555,559,563,567],{"note":556,"swap":557,"original":558},"Shiitake brings more flavour but less of the specific rubbery crunch that defines the filling. Wood ear is cheap and keeps forever dried, so it is worth seeking out.","Dried shiitake, rehydrated and finely chopped","Wood ear mushroom",{"note":560,"swap":561,"original":562},"The filling is mild by design, so a leaner protein works. Add an extra teaspoon of oil to keep it from drying out.","Ground chicken, or crumbled firm tofu with extra mushroom","Ground pork",{"note":564,"swap":565,"original":566},"These mixes are pre-balanced for exactly this texture and are genuinely reliable. Follow the packet water ratio.","Packaged bánh cuốn flour mix from a Vietnamese grocer","Rice flour blend",{"note":568,"swap":569,"original":570},"It is a common accompaniment rather than part of the roll itself, so omitting it changes nothing structurally.","Sliced ham or mortadella, or leave it off","Chả lụa (pork roll)","banh-cuon","Bánh Cuốn (Steamed Rice Rolls with Pork and Wood Ear)","Bánh Cuốn","Bánh cuốn","vietnam","Hanoi",40,"hard",[580],"breakfast",[582],"dairy-free",[475,480,487],[585,588,590,592],{"alt":586,"src":587},"Plate of translucent steamed rice rolls filled with minced pork, topped with golden fried shallots and cilantro","\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero.jpg",{"alt":586,"src":589},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero-16x9.jpg",{"alt":586,"src":591},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero-1x1.jpg",{"alt":586,"src":593},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero-4x3.jpg",[595,596,597,598,452,599],"banh cuon","steamed rice rolls","hanoi breakfast","wood ear mushroom","vietnamese","2026-08-19","dishroute-kitchen","Northern breakfast rolls: rice batter steamed into sheets barely thicker than paper, wrapped around minced pork and wood ear mushroom, showered with fried shallots.",{"en":604},"\u002Frecipe\u002Fbanh-cuon",{"items":606,"total":433,"page":470,"limit":890,"hasMore":891},[607,617,649,680,705,739,768,801,832,861],{"slug":571,"title":572,"shortTitle":573,"nativeName":574,"countrySlug":575,"region":576,"baseServings":499,"prepMinutes":459,"cookMinutes":577,"restMinutes":545,"difficulty":578,"course":608,"diet":609,"mainIngredients":610,"images":611,"keywords":616,"publishedAt":600,"updatedAt":600,"authorSlug":601},[580],[582],[475,480,487],[612,613,614,615],{"alt":586,"src":587},{"alt":586,"src":589},{"alt":586,"src":591},{"alt":586,"src":593},[595,596,597,598,452,599],{"slug":618,"title":619,"shortTitle":620,"nativeName":621,"countrySlug":575,"region":622,"baseServings":499,"prepMinutes":479,"cookMinutes":623,"restMinutes":545,"difficulty":624,"course":625,"diet":627,"mainIngredients":628,"images":631,"keywords":641,"publishedAt":600,"updatedAt":600,"authorSlug":601},"banh-mi","Bánh Mì (Vietnamese Baguette Sandwich with Pâté and Pickles)","Bánh Mì","Bánh mì thịt","Saigon",5,"easy",[626],"street-food",[],[629,512,516,630],"carrot","chicken-liver",[632,635,637,639],{"alt":633,"src":634},"Split Vietnamese baguette filled with pâté, sliced pork roll, orange carrot pickles, cucumber and cilantro sprigs","\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero.jpg",{"alt":633,"src":636},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero-16x9.jpg",{"alt":633,"src":638},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero-1x1.jpg",{"alt":633,"src":640},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero-4x3.jpg",[642,643,644,645,646,647,648],"banh mi","vietnamese sandwich","baguette","do chua pickles","pate","street food","saigon",{"slug":650,"title":651,"shortTitle":652,"nativeName":653,"countrySlug":575,"region":654,"baseServings":499,"prepMinutes":655,"cookMinutes":459,"restMinutes":459,"difficulty":656,"course":657,"diet":659,"mainIngredients":660,"images":664,"keywords":674,"publishedAt":600,"updatedAt":600,"authorSlug":601},"banh-xeo","Bánh Xèo (Crispy Vietnamese Turmeric Rice Crepe)","Bánh Xèo","Bánh xèo","Mekong Delta",25,"medium",[658,626],"main",[582],[661,662,663,487],"shrimp","pork-belly","scallions",[665,668,670,672],{"alt":666,"src":667},"Golden turmeric rice crepe folded over shrimp and bean sprouts with crisp lacy edges, beside a plate of herbs","\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero.jpg",{"alt":666,"src":669},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero-1x1.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero-4x3.jpg",[675,676,677,452,661,678,679],"banh xeo","vietnamese crepe","turmeric","mekong delta","gluten free",{"slug":681,"title":682,"shortTitle":683,"nativeName":684,"countrySlug":575,"region":576,"baseServings":499,"prepMinutes":459,"cookMinutes":655,"restMinutes":545,"difficulty":656,"course":685,"diet":686,"mainIngredients":687,"images":688,"keywords":698,"publishedAt":600,"updatedAt":600,"authorSlug":601},"bun-cha","Bún Chả (Hanoi Grilled Pork with Rice Noodles)","Bún Chả","Bún chả Hà Nội",[658],[582],[475,662,487,507],[689,692,694,696],{"alt":690,"src":691},"Bowl of charred pork patties and belly slices in amber dipping broth beside cold rice vermicelli and fresh herbs","\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero.jpg",{"alt":690,"src":693},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero-16x9.jpg",{"alt":690,"src":695},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero-1x1.jpg",{"alt":690,"src":697},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero-4x3.jpg",[699,700,701,702,703,704],"bun cha","hanoi","grilled pork","rice vermicelli","nuoc cham","vietnamese noodles",{"slug":706,"title":707,"shortTitle":708,"nativeName":709,"romanized":710,"countrySlug":575,"region":711,"baseServings":432,"prepMinutes":483,"cookMinutes":712,"difficulty":624,"course":713,"diet":715,"mainIngredients":719,"images":721,"keywords":731,"publishedAt":600,"updatedAt":600,"authorSlug":601},"ca-phe-sua-da","Cà Phê Sữa Đá (Vietnamese Iced Coffee with Condensed Milk)","Cà Phê Sữa Đá","Cà phê sữa đá","Ca phe sua da","Nationwide",7,[714],"drink",[716,717,718],"vegetarian","gluten-free","nut-free",[720],"condensed-milk",[722,725,727,729],{"alt":723,"src":724},"Tall glass of Vietnamese iced coffee with condensed milk swirling into dark coffee over ice, phin filter beside it","\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero.jpg",{"alt":723,"src":726},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero-16x9.jpg",{"alt":723,"src":728},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero-1x1.jpg",{"alt":723,"src":730},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero-4x3.jpg",[732,733,734,735,736,737,738],"ca phe sua da","vietnamese iced coffee","phin filter","condensed milk coffee","robusta","cafe sua da","iced coffee",{"slug":740,"title":741,"shortTitle":742,"nativeName":743,"countrySlug":575,"region":654,"baseServings":499,"prepMinutes":479,"cookMinutes":479,"difficulty":656,"course":744,"diet":746,"mainIngredients":748,"images":752,"keywords":762,"publishedAt":600,"updatedAt":600,"authorSlug":601},"canh-chua","Canh Chua Cá (Mekong Sour Tamarind Fish Soup)","Canh Chua Cá","Canh chua cá",[745],"soup",[747,582,717],"pescatarian",[749,750,751,487],"white-fish","pineapple","tomato",[753,756,758,760],{"alt":754,"src":755},"Bowl of clear sour Vietnamese soup with catfish, pineapple wedges, tomato, okra and green herbs on top","\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero.jpg",{"alt":754,"src":757},"\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero-16x9.jpg",{"alt":754,"src":759},"\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero-1x1.jpg",{"alt":754,"src":761},"\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero-4x3.jpg",[763,764,765,766,678,767,750],"canh chua","sour soup","tamarind","catfish","vietnamese soup",{"slug":769,"title":770,"shortTitle":771,"nativeName":772,"romanized":773,"countrySlug":575,"region":774,"baseServings":499,"prepMinutes":655,"cookMinutes":775,"restMinutes":776,"difficulty":624,"course":777,"diet":779,"mainIngredients":781,"images":783,"keywords":793,"publishedAt":600,"updatedAt":600,"authorSlug":601},"che-ba-mau","Chè Ba Màu (Vietnamese Three-Color Bean Dessert)","Chè Ba Màu","Chè ba màu","Che ba mau","Southern 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