Vietnam · Vietnam

Banh Cuon (Vietnamese Steamed Rice Rolls)

Name: Banh Cuon (Vietnamese Steamed Rice Rolls)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Vietnam
Ingredients: rice flour 200 g; tapioca starch 30 g; water 400 ml; ground pork 200 g; dried wood ear mushrooms 20 g; shallots, minced 50 g; fish sauce 15 ml; black pepper 2 g; light soy sauce 10 ml; vegetable oil 20 ml; bean sprouts 100 g; cucumber, sliced 50 g; mint and cilantro 12 g; lime wedges 4 pieces

Thin rice flour sheets steamed and rolled around seasoned ground pork and wood ear mushrooms, served with nuoc cham.

55 minutes · 4 servings · Moderate

Rice sheets are steamed in a cloth-lined steamer, and the same liquid batter is dipped and lifted in a thin layer, repeated until a stack forms. A good cook boils the rice flour batter with oil in it, which is what stops the sheets from tearing. The rolls are cut with a knife along the table rather than lifted whole, and the nuoc cham is what the whole thing is built around.

Ingredients

rice flour200 g
tapioca starch30 g
water400 ml
ground pork200 g
dried wood ear mushrooms20 g
shallots, minced50 g
fish sauce15 ml
black pepper2 g
light soy sauce10 ml
vegetable oil20 ml
bean sprouts100 g
cucumber, sliced50 g
mint and cilantro12 g
lime wedges4 pieces

Directions

1
Whisk rice flour, tapioca and a pinch of salt; rest twenty minutes.
2
Sauté shallot, pork and mushrooms with fish sauce and pepper five minutes; cool.
3
Spread thin batter on a cloth over steamer; steam two minutes until set; roll with filling.
4
Serve with bean sprouts, cucumber, herbs, lime and fish sauce dip.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content