Vietnamese vermicelli is made by soaking selected rice, grinding or pulping, adding a proper amount of rice paste, stirring, cooking in a hot pot to make fine round vermicelli, then quickly taking it out of the hot steamed cloth with a special bamboo knife coated with peanut oil, adding various fried and delicious recipes, such as black fungus, celery or minced leek, to the vermicelli while it is hot, and finally rolling the vermicelli and cooked vegetables into vermicelli by hand, and adding them into a vermicelli bowl when eating. Vietnam juanfen

Vietnamese: Bánh cu? n

English: steamed rice rolls

Alias: Vietnamese rolls, Vietnamese rolls, Vietnamese rolls. 1. Clear pool and roll powder (Bánh cu? n Thanh Trì)

Qing Chi Juan Fen is a famous snack in Hanoi, which belongs to the specialty of Qing Chi District outside Hanoi.

Clear pool roll powder is steamed with a dustpan-shaped bamboo utensil, smooth and sweet, as thin as paper.

People who sell curly powder often walk around the street with baskets full of curly powder on their heads. If someone buys it, they will take the basket off their heads, gently squeeze out the rolled powder one by one and put it on the plate. There is no stuffing in that roll of rice rolls, but you can add some Vietnamese barbecue or fried tofu and dip it in fish sauce and water.

2. Hanoi pork rolls (Bánh cu? nh & ampacircn th？ tàN？ I)

It's basically the same as the powder rolling in the clear pool, except that there is meat stuffing in it. Usually with some coriander, such as mint leaves and coriander.

3.lang son omelet powder Bánh cu? n tr？ ng (L？ ng S？ n)

The stuffing in the prodigal egg roll powder is made of eggs and meat floss, and the dipping water is not made of fish sauce, but of bone soup, onion, monosodium glutamate, salt, pepper and pepper.