Vietnamese Banh Cuon (Steamed Rice Rolls)
Ingredientsfor 2
340
Cal
18g
Protein
44g
Carbs
10g
Fat
- 11.5 cups rice flour
- 21/4 cup tapioca starch
- 32 cups water
- 41/2 teaspoon salt
- 58 oz ground pork
- 61 cup wood ear mushrooms, soaked and minced
- 72 shallots, minced
- 82 tablespoons fish sauce
- 91/2 teaspoon white pepper
- 101 tablespoon vegetable oil
- 114 tablespoons fried shallots
- 12Nuoc cham, fresh cucumber, bean sprouts, and Vietnamese ham (cha lua) for serving
Instructions
- 1
Make the batter: whisk rice flour, tapioca starch, salt, and water until completely smooth. Rest 30 minutes — this allows the starch to hydrate fully for a more cohesive batter.
- 2
Make the filling: heat oil in a pan. Sauté shallots until golden. Add ground pork, breaking up, cook until done. Add wood ear mushrooms, fish sauce, and white pepper. Stir-fry 3 minutes until well-seasoned and any liquid has evaporated. Cool.
- 3
Set up a steamer or use a non-stick skillet with a lid: lightly oil a shallow non-stick pan. Pour a thin ladle of batter (about 3 tablespoons) and swirl to coat the bottom evenly. Cover and steam-cook over medium-low heat for 2–3 minutes until the rice sheet is translucent and set.
- 4
Place 2 tablespoons of pork filling along the bottom third of the sheet. Using a spatula, carefully roll the sheet over the filling, then slide the filled roll onto a plate. The sheets are delicate — work with confidence and speed.
- 5
Top with fried shallots. Serve with nuoc cham, sliced cucumber, bean sprouts, and cha lua. Diners pour nuoc cham over the rolls just before eating.