13 minutes ago, Okanagancook said:The log shaped things at front right look like a rice roll filled with …..?
I have had the chinese ones filled with dried shrimp. Very delicate. I have made the rice rolls from scratch in my big steamer.
@Kerry Bealdid a little digging and determined they were bahn cuon. This may be behind a paywall. But here’s the gist of it:
Though banh cuon (say “baan? quoon?”) literally means rolled cakes, the term refers to the steamed rice sheets themselves, which may be served as is, laid out flat with toppings such as fried shallot and fresh herbs, or they may be filled and rolled. There are endless garnishes and sides to fancy things up, but regardless of presentation, banh cuon is typically enjoyed with a drizzle of or dunk into nuoc cham, the ubiquitous Viet tangy dipping sauce.
I must say that the dipping sauce was much sweeter than nuoc cham.
