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Banh cuon is a traditional Vietnamese dish that is easily mistaken with its cousin banh uot (steamed thin rice cake) because their toppings are always the same.
To make banh cuon, a thin noodle sheet is steamed on a thin layer of fabric placed over a pot of boiling water. The sheets are then filled with minced pork and served with cha lua (Vietnamese pork bologna), fried rice powder cake, nem chua (fermented pork roll) and a sweet dipping fish sauce.
The dish ranges from VND25,000-VND50,000 ($1.05-$2.11) per serving.
World-famous chefs and travel bloggers have also praised banh cuon in the past.
Prominent U.S. restaurant critic Tejal Rao praised banh cuon in the New York Times in 2019, calling it a must on any culinary journey to Vietnam.
Controversial British celebrity chef Gordon Ramsay also said he’d fallen in love with the dish.
In March, Culinary Journeys, a food program that airs monthly on CNN International, included chuoi nuong (Vietnam’s grilled bananas) on its list of best desserts in the world.

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