“Ca Cuong Banh Cuon” – the specialty of Northern Vietnam you must not miss out!

“Banh Cuon” (rolling steamed rice flour) is a traditional treat with roots in Thanh Tri Village in Hanoi. Even though it was popular throughout the country, the northern variation somehow became special because it contains a rare water bug called “Ca Cuong” in the menu (Lethocerus indicus), which is found in ponds, lakes, marshes, and fields.

The rice rolls on a plate with scallion fat are made up of 13 to 15 layers, whereas sets of 10 meat-filled rolls are available. Additionally, customers may order more eggs or pork rolls if they like. This specialty is likely common to serve as breakfast in Vietnam, yet it may surprise first-time foreigners visiting the country as it is rare to be seen in the mass food market.  

Thanh Tri Village’s rice rolls are accompanied by a bowl of fish sauce featuring pork rolls and the essence of ‘ca cuong’, enhanced with herbs. Photo by VnExpress. 

Customers can request Ca Cuong for an extra flavor boost if they want to spice up a distinctive brekkie. This local specialty is appropriate for direct consumption or as a condiment for dipping sauces since it releases a powerful, spicy, and savory aroma when it is grilled. This special ingredient has grown more and more scarce recently. The essential oil of the insect is sometimes used by restaurants in their dipping sauces, but it falls short of the richness of the full bug.

For more than three times as much as a plate of a usual banh cuon, a dish of Ca Cuong at the restaurant costs VND70,000 ($2.90), making it a particular treat for those who value its distinctive flavor.

If you want to know more about this one or other special variations of dishes in Vietnam, scroll through Culinary Tours of Lua Viet as you will find yourself in a no-where-out discovery of flavors.