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Thanks to the variety of ingredients and elaborate processing methods, many Vietnamese dishes such as pho, bun cha, banh mi, etc. have become familiar names on the international culinary map. Australian magazine Traveller has named Banh Cuon (steamed rice paper rolls) one of the world’s 10 best dishes to try along with Japan’s sushi and Malaysia’s Sarawak Laksa noodle soup. “There’s a certain magic to the way these big sheets of steamed rice noodles are made before they’re wrapped around savory fillings and served with herbs and sauce,” the magazine said about Vietnam’s Banh Cuon. Banh cuon is a traditional Vietnamese dish that is always overshadowed by the omnipresent banh mi or pho. Photo: Bep Cua Toi The main ingredients of Vietnamese steamed rice roll Each Vietnamese has their favorite, go-to options for the first meal of the day. While some love a hot bowl of Pho, others are fans of “Xoi Xeo” (Vietnamese sticky rice), and many fancy sitting at a Banh Cuon stall t...