Go to the Recipe: Silky Cheung Fun (Chinese Rice Rolls)
Is this similar to Vietnamese banh cuon? Can I use the same recipe and technique?
Turned out great after some practice, kept eating the failures
It is similar, with an important difference: traditional bánh cuốn is made from a lightly fermented batter, which gives it a subtly tangy flavor. I suppose you could try leaving this batter out overnight at room temperature, and you'd get a passable result. But I haven't tested this, so let us know if you try it out!
