In addition to Hanoians' signature version ‘banh cuon’, people in the northern province of Cao Bang develope their own version of the rolled cake, with their own unique take on the dish.
To make the dish, the cook prepares rice flour, spreads a spoonful of wet batter over the closely woven steaming basket and then takes out the almost-transparent rice sheet with a bamboo stick.
Minced pork is then rolled in the rice sheet, ready to be served with dipping sauce.
In Cao Bang province, rolled pancakes are eaten with pork bone broth, instead of fish sauce like in Hanoi. While spreading wet batter over the steaming basket, cooks would add an egg, and then cover the cooked egg with a rice sheet. Diners could add some fermented bamboo shoots and chili to fortify their broth.