Are you looking for a fun and delicious appetizer that captures all the flavors of pho in a fresh, hand-held package? Then you must learn how to make Pho Cuon, or fresh pho noodle rolls. This creative dish from Hanoi takes the essential ingredients of a bowl of pho—the beef, the noodles, and the herbs—and wraps them up in a delicate, steamed rice noodle sheet. It’s a light, healthy, and incredibly flavorful dish that is perfect for a party or a light meal.
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a Special Noodle Sheet
The defining feature of Pho Cuon is its wrapper. Instead of the familiar cut rice noodles, this dish uses large, uncut sheets of steamed rice noodles (*bánh phở*). These sheets are very delicate and have a soft, slightly chewy texture. They are the perfect neutral canvas to wrap around the flavorful filling. Finding these uncut noodle sheets can be a challenge, but they are often available in the refrigerated section of well-stocked Asian grocery stores.
Making the Savory Beef Filling
The filling for Pho Cuon is simple but packed with flavor. It is designed to taste like the savory beef in a bowl of pho. The classic filling consists of:
- Thinly Sliced Beef: Sirloin or flank steak is quickly stir-fried with garlic and a little bit of oyster sauce until it is just cooked through.
- Fresh Herbs: A variety of fresh herbs are essential for the classic pho flavor. This typically includes cilantro, mint, and other aromatic greens.
Rolling and Dipping Your Pho Cuon
Assembling the rolls is a simple process. You lay out one of the delicate rice noodle sheets. On top of it, you place a small amount of the cooked beef and a selection of fresh herbs. Then, you simply roll it up tightly, similar to how you would roll a fresh spring roll. The final, and crucial, element is the dipping sauce. Pho Cuon is traditionally served with a classic Vietnamese dipping sauce, *nước chấm*, which is made from fish sauce, lime juice, sugar, water, and a bit of garlic and chili. The light and tangy sauce is the perfect complement to the savory beef and fresh herbs in the roll.
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