Banh Cuon Vietnamese Rice Rolls (Printable version)
Delicate steamed rice rolls with pork and mushrooms, served with tangy dipping sauce and fresh herbs.
# What you'll need:
→ Rice Batter
01 - 1 cup rice flour
02 - 2 tablespoons tapioca starch
03 - 2 tablespoons cornstarch
04 - 2 cups water
05 - 1/4 teaspoon salt
06 - 1 tablespoon vegetable oil
→ Pork and Mushroom Filling
07 - 7 oz ground pork
08 - 1/2 cup dried wood ear mushrooms, soaked and chopped
09 - 1/2 cup yellow onion, finely chopped
10 - 2 cloves garlic, minced
11 - 1 tablespoon fish sauce
12 - 1/2 teaspoon black pepper
13 - 1 tablespoon vegetable oil
→ Garnishes
14 - 1/2 cup fried shallots
15 - 1 cup fresh cilantro leaves
16 - 1 cup bean sprouts
17 - 1 cucumber, thinly sliced
18 - Vietnamese pork sausage (cha lua), sliced
→ Nuoc Cham Dipping Sauce
19 - 3 tablespoons fish sauce
20 - 3 tablespoons lime juice
21 - 2 tablespoons sugar
22 - 1/2 cup warm water
23 - 1 clove garlic, minced
24 - 1 small red chili, sliced
# Directions:
01 - Whisk together rice flour, tapioca starch, cornstarch, salt, water, and vegetable oil in a bowl until completely smooth and lump-free. Set aside to rest for at least 20 minutes to allow starches to hydrate properly.
02 - Heat 1 tablespoon oil in a skillet over medium heat. Sauté onions and garlic until fragrant, about 1 minute. Add ground pork and cook until browned. Stir in chopped wood ear mushrooms, fish sauce, and pepper. Continue cooking for 2-3 minutes until filling is fragrant and fully cooked. Remove from heat and set aside.
03 - Combine fish sauce, lime juice, sugar, and warm water in a small bowl, stirring until sugar completely dissolves. Add minced garlic and sliced chili. Taste and adjust balance of sweet, sour, and salty as needed.
04 - Bring water to a boil in a wide steamer or large sauté pan topped with a lightly oiled nonstick cloth or silicone tray. Ladle approximately 1/4 cup batter onto the surface, swirling quickly to coat evenly in a thin layer. Cover and steam for 1-2 minutes until set and slightly translucent.
05 - Gently lift the cooked sheet onto a lightly oiled plate using a thin spatula or offset spatula. Place a spoonful of filling along one edge and roll up tightly. Repeat process with remaining batter and filling, stacking finished rolls on the oiled plate.
06 - Arrange finished rolls on a serving platter. Top generously with fried shallots, fresh cilantro, bean sprouts, cucumber slices, and sliced pork sausage. Serve immediately with bowl of nuoc cham dipping sauce on the side.
# Expert Advice:
01 -
- The texture is impossibly silky, melting on your tongue while the filling provides satisfying savory bites
- Customizable with whatever fresh herbs you have on hand, making it perfect for last minute meals
02 -
- The batter must be as thin as crepe batter or your rolls will turn thick and rubbery instead of silky and delicate
- Work quickly once the rice sheet is steamed because it becomes harder to roll as it cools down
03 -
- Use an offset spatula to lift the rice sheets, it gives you more control than a regular spatula
- Keep your steaming water at a gentle simmer rather than a rolling boil to prevent bubbles from forming under the rice sheets