This is a recipe my mum used to make for us when we were kids but adapted to my taste. I am not sure if this is the authentic recipe used in Vietnam since it can vary from region to region but the steaming method is as close as I can get it for a home-made dish. I have seen some people us the frying pan method to achieve the same outcome. That method can be used if you don’t have the tools to make Banh Cuon but the final outcome will not taste as soft and springy as the steaming method.