Phan Rang, formerly part of Ninh Thuan Province and now merged into Khanh Hoa Province, is known for its rustic coastal dishes, and one of the most popular is cha cuon, a fresh roll that has become a staple at local roadside eateries.
As one of Ninh Thuan’s signature specialties, cha cuon highlights the region’s use of fresh produce and distinctive condiments.
The dish uses the region’s signature rice paper. Made from rice flour and black sesame seeds, Phan Rang rice paper is thicker than usual. Its durability makes it ideal for wrapping a variety of ingredients.
A standard cha cuon includes fried fish cakes, boiled egg slices, cha ram – deep-fried rolls made with the same rice paper, cucumber, and aromatic herbs, all tightly wrapped in rice paper.
What sets the dish apart is its dipping sauce. The peanut-based sauce combines fish sauce, roasted peanuts, chili, and sugar into a thick and golden mixture. The balance of savory, spicy, and sweet flavors is key to the dish’s appeal.
Cha cuon is widely available across Phan Rang, from small street stalls to eateries. Its portability and variety of ingredients make it a popular choice for both locals and visitors.
Visitors seeking an authentic taste of the coastal cuisine can enjoy cha cuon. With its combination of fresh herbs, hearty fillings, and flavorful peanut dipping sauce, it remains a culinary symbol of Phan Rang’s coastal culture.
