Vietnamese

Bánh Cuốn (Steamed Rice Rolls)

Name: Bánh Cuốn (Steamed Rice Rolls)
Total time: 90 min
Yield: 1 servings
Cuisine: Vietnamese
Ingredients: 1 cup rice flour; 1/2 cup tapioca starch; 4 cups water; 1/2 lb ground pork; 1/2 cup dried wood ear mushrooms, soaked and finely minced; 1 shallot, finely minced; 1 tbsp fish sauce; 1 tsp black pepper; Fried shallots for garnish; Vietnamese pork sausage (Chả Lụa); Nước Chấm dipping sauce

Made from a thin, wide sheet of steamed fermented rice batter filled with a mixture of cooked seasoned ground pork.

90 minutes

Serves 1

Breakfast

Contains common allergens

Fish Seafood Wheat

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Instructions

6 steps

1
Mix Batter: Whisk together rice flour, tapioca starch, water, 1 tbsp oil, and a pinch of salt. Let the batter rest for at least 1 hour.

2
Cook Filling: Sauté minced shallot in a pan until fragrant. Add ground pork and minced wood ear mushrooms. Season with fish sauce and black pepper. Cook until the pork is fully browned and dry. Set aside.
3
Prepare Steamer/Pan: If you don't have a traditional cloth steamer, use a non-stick crepe pan. Lightly oil the pan and heat over medium-low.
4
Steam the Batter: Pour a very thin layer of batter into the pan, swirling to cover the bottom. Cover with a lid and steam for 1 minute until the batter turns translucent and solidifies into a delicate sheet.
5
Fill and Roll: Carefully invert the pan onto a lightly oiled cutting board to release the rice sheet. Place a spoonful of the pork mixture in the center and fold the sides over to create a delicate roll.
6
Serve: Cut the rolls into bite-sized pieces using scissors. Top generously with crispy fried shallots and serve warm with slices of Chả Lụa and a bowl of Nước Chấm for dipping.

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