Скачать или смотреть How to Make: Banh Uot / Vietnamese Rice Noodles with Cha Lua

Growing up, Bánh Ướt was always a staple in our home. My parents would often pick up store-bought packs of these delicate, chewy rice noodle sheets from the old Viet-Wah in Chinatown or Lam Seafood as a quick and easy dinner for our family. One of my earliest kitchen tasks was carefully separating each sticky noodle strip, making sure they were ready to eat. It was one of those little jobs that made me feel like I was contributing to the family meal. Banh uot is such a simple yet satisfying dish, perfect for customizing with your favorite toppings. Whether it’s cha lua (Vietnamese pork sausage), fresh cucumbers, crunchy bean sprouts, or fragrant herbs, you can build a plate that’s exactly to your liking. Add a drizzle of nuoc cham, and you’ve got yourself a light and refreshing meal.

Banh Uot, which translates to “wet rice sheets,” is a classic Vietnamese dish made from thin rice noodle sheets that are steamed to perfection. Unlike its filled counterpart, bánh cuốn, banh uot has no filling, letting the delicate texture of the noodles shine. Instead, these rice noodle sheets or strips can be paired with a wide variety of accompaniments to make a satisfying and delicious meal!

If you’ve made my banh cuon recipe before and happen to have leftover batter, you’re in luck! The batter is exactly the same. The only difference is that for banh uot, the noodle sheets are slightly thicker, giving them a satisfying chew that pairs perfectly with savory toppings.

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Timestamps:
00:00 Intro
01:10 Making the Banh Uot Batter
02:22 Prepping the Accompaniments and Garnishes
04:33 Making the Nuoc Cham / Fish Sauce Dipping Sauce
05:10 Cooking the Banh Uot
06:42 Plating


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