Vietnam · Breakfast and Brunch

Banh Cuon (Vietnamese Steamed Rice Rolls)

75 min4 servings640 kcal

Banh cuon are the silkiest thing in Vietnamese cooking — sheets of rice batter steamed paper-thin, so soft they're almost translucent, wrapped around minced pork and wood ear mushrooms.

Banh Cuon (Vietnamese Steamed Rice Rolls)

Ingredients

  • rice flour200 g
  • tapioca starch60 g
  • ground pork250 g
  • wood ear mushrooms25 g
  • shallots4 pcs
  • fish sauce4 tbsp
  • limes2 pcs
  • bean sprouts100 g
  • coriander1 bunch
  • vietnamese pork sausage150 g
  • vegetable oil (1 tbsp for the batter, the rest for frying the shallots and greasing)6 tbsp
  • sugar (for the nuoc cham)2 tbsp
  • salt and black pepperto taste
  • garlic and fresh red chili (optional, for the nuoc cham)to taste

Method

  1. 1Whisk the rice flour and tapioca starch with 600 ml water, a pinch of salt, and a tablespoon of oil until completely smooth. Rest the batter at least 30 minutes, or overnight for the softest sheets.
  2. 2Soak the wood ear mushrooms in hot water for 15 minutes until soft, then drain, squeeze dry, and chop finely.
  3. 3Thinly slice half the shallots and fry in 3 tablespoons of the oil over medium heat until golden and crisp; lift out onto paper for the topping. Finely chop the rest.
  4. 4In the same pan, cook the chopped shallots until fragrant, add the ground pork and break it up, then stir in the mushrooms, 1 tablespoon fish sauce, and pepper. Cook 5–6 minutes, until no pink remains in the pork and its juices run clear (71 °C), then set aside.
  5. 5Mix the nuoc cham: dissolve about 2 tablespoons of sugar (adjust to taste) in the juice of the limes, the remaining fish sauce, and 120 ml warm water, then add minced garlic and sliced chili to taste.
  6. 6Stir the batter well before every sheet, as the flour settles. Brush a nonstick pan lightly with oil, heat over medium, pour in a very thin layer, swirl to coat, cover, and steam 30–60 seconds until the sheet turns opaque and sets.
  7. 7Slide each sheet onto an oiled surface, add a spoonful of filling along one edge, and roll up. Blanch the bean sprouts in boiling water for 30 seconds and drain. Top the rolls with the fried shallots, blanched sprouts, coriander, and sliced pork sausage, and serve with the nuoc cham.