Fresh and full of texture, Vietnam’s spring rolls are known and loved worldwide. However, the country has an even deeper love affair with hand-rolled bites than you might expect. From the ultra-fresh to the deep-fried, món cuốn dishes are culinary staples across the country. Get ready to tantalize your taste buds as we take you on a journey through the many varieties and flavors of món cuốn in Vietnam.
Bánh khọt: A Deep-Fried Dreaminess
Bánh khọt originated in Vũng Tàu and consists of a mixture of rice flour, turmeric, and coconut milk. The batter is poured into heated molds, topped with a plump shrimp or fresh seafood, and fried to perfection. Wrap it up in lettuce with herbs, and dip it in fish sauce for a burst of flavors.
Bánh căn: A Steamed Delight
While similar to bánh khọt, bánh căn is steamed instead of fried. The batter includes egg, creating a light and fluffy texture similar to an omelette. Served with various toppings like quail eggs and prawns, bánh căn is a street food specialty in Nha Trang. Roll each bite in fresh lettuce, dip it in green onion sauce, add a slice of sour mango, and savor the explosion of flavors.
Nem lụi: Grilled Meat on Lemongrass Skewers
A delicacy from Central Vietnam, nem lụi can be found in high-end restaurants and sidewalk stalls throughout the country. Minced pork is carefully seasoned and grilled on lemongrass stalks, infusing the meat with a citrusy aroma. Enjoy it wrapped in rice paper with green mango, mint, and a nutty dipping sauce.
Chạo tôm: Shrimp Delight on Sugarcane Sticks
Chạo tôm is a close cousin of nem lụi, featuring a delicious mix of garlic and shrimp paste grilled on sugarcane sticks. Roll it up in lettuce or rice paper with herbs, soft rice noodles, and cucumber slices. The grilled shrimp morsels provide a toothsome texture that Vietnamese food enthusiasts adore.
Phở cuốn: A Twist on Fresh Spring Rolls
This is not your average fresh spring roll. Instead of the classic dried rice paper, phở cuốn is wrapped in fresh rice noodle sheets, similar to those used for pho noodles. Look for phở cuốn made with grilled beef at restaurants around Trúc Bạch Lake in Hanoi. These rolls can be enjoyed on their own or dipped in fish sauce with chili and calamansi juice.
Bánh xèo: The Vietnamese Crepe
Bánh xèo, also known as the Vietnamese crepe, is a popular dish that never fails to impress. The turmeric-spiced batter is spread in a small pan and topped with bean sprouts, pork, shrimp, and sometimes mushrooms. The crepe is folded in half, creating a sizzling sound that gives the dish its name. Break off a piece with your chopsticks and enjoy it wrapped in lettuce and herbs for a satisfyingly crunchy and refreshing bite.
Cuốn diếp: Light and Flavorful Mustard Leaf Rolls
Mustard leaves serve as the vessel for this light and flavorful roll. Vermicelli noodles, shrimp, and pork are carefully assembled inside the leaf, which is then rolled and tied tight with a blanched green onion stalk. Cuốn diếp is served with a thick peanut and ginger dipping sauce, adding a burst of flavors to each bite.
Gỏi cuốn: The Classic Vietnamese Spring Rolls
Gỏi cuốn is what most people imagine when they think of Vietnamese spring rolls. These refreshing rolls are typically made with a piece of pork, a single shrimp, and bun noodles. However, delicious vegetarian versions made with tofu and mushrooms are also readily available. Gỏi cuốn is the perfect dish for health-conscious eaters.
Bò lá lốt: The Smoky Beef Rolls
Bò lá lốt stands out in the Vietnamese kitchen due to its secret ingredient – wild betel leaves. Seasoned minced beef is rolled in betel leaves and grilled over charcoal, imparting a smoky and meaty flavor that is particularly popular in southern Vietnam. Bò lá lốt can be served over fresh noodles or wrapped in greens and dipped in a light fish sauce for a truly memorable dining experience.
Nem cua bể: A Crispy Delight
Originating in Hai Phong City, nem cua bể is now enjoyed nationwide. Rice paper is stuffed with crab meat, shrimp, pork, wood ear mushrooms, vermicelli noodles, and bean sprouts, folded into a square shape, and deep-fried to perfection. Pair it with mint and perilla leaves to counteract the richness of each bite.
Bánh cuốn: A Northern Vietnamese Delight
A staple of the North, bánh cuốn is a popular breakfast or lunch dish found throughout Vietnam. Freshly steamed rice flour sheets are gently rolled with minced pork and wood ear mushrooms, and topped with fried shallots. A drizzle of sweet and sour fish sauce and thick slices of Vietnamese sausage complete this flavorful dish.
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