Dagaetch
In 2015 I took a break from real life and traveled for 6 months!
One of the first things I did upon arriving in Hanoi was sign up for a Street Food Tour. Our guide took me and a Canadian woman named Linda around to eight different locations for samples of the various options of Hanoi street food. Please, don’t lick your computer screen – it’s neither hygienic or tasty.
Bánh cuốn, or “rolled cake”, was our first stop. A slurry of rice flour and water is poured onto a flat hot surface and spread into a very thin pancake, which cooks through nearly instantly. This is transferred to an off-heat surface, a pre-cooked mixture of pork, mushrooms, and other ingredients is added in small amounts, and the crepe is rolled up into a thin cigar shape. Snipped with scissors into bite-size pieces, it is topped with cilantro and fried shallot before appearing on your table. You take an individual piece in your chopsticks (hopefully getting some of the cilantro and shallots) and dip it into nuoc cham, which is a mixture of fish sauce, sugar, and sometimes chilis (pro-tip: add a minimal amount, they overpower it quickly). This is a wonderful start to our night, as it’s a fairly light dish but extremely tasty.
On The Road – Dagaetch – World Tour Part 3 – VietnamPost + Comments (16)