My mother’s sister, has been making bánh cu?n for years. Every morning, her husband wakes up at 3am to start a fire in their little clay oven. On the pot of water, sits a canvas frame with a slit on one side (to let steam out). The rice flour mixture is ladled onto it and cooks with the lid on for about a minute and my aunt folds them up into rolls. She makes and sells this every morning from 5am at the market.
These can be eaten plain with fried shallots and fish sauce, or with spring onions, minced meat and/ prawn fillings. You can add whatever you like them. Sometimes I eat them with fried aubergines and a sweet and chilli soy sauce or with lots of cured ham and basil. They are silky and delicious, one of my favourite things in the world.
I have written a recipe for it which will be published in my forth coming book.