dohàng

Dohàng is a traditional Vietnamese dish originating from the northern regions of Vietnam. It is a type of steamed rice roll, similar in appearance to bánh cuốn, but with distinct differences in its preparation and ingredients. The wrapper is made from a thin batter of rice flour and water, which is then steamed in a flat pan, creating a delicate, translucent layer.

The filling of dohàng typically consists of minced pork, wood ear mushrooms, and sometimes finely chopped onions. These ingredients are seasoned and stir-fried before being placed onto the steamed rice wrapper. The roll is then carefully folded or rolled up. Unlike bánh cuốn, which is often served with a dipping sauce made from fish sauce, sugar, lime, and chili, dohàng is usually accompanied by a different kind of dipping sauce. This sauce is often a savory broth, sometimes containing small pieces of meat or shrimp, and is more delicately flavored.

Dohàng is generally considered a breakfast or light meal. It is characterized by its soft, slightly chewy texture and its subtle, savory flavors. The preparation requires a good deal of skill to achieve the thinness and tenderness of the rice wrapper. While less globally recognized than bánh cuốn, dohàng holds a significant place in the culinary landscape of Northern Vietnam, appreciated for its comforting and authentic taste.