banh cuon recipe

This is a detailed guide on how to make traditional Vietnamese Banh Cuon.

My Grandma's Banh Cuon

rice flour

tapioca flour

water

vegetable oil

salt

wood ear mushrooms

lb pork

tsp fish sauce

tsp sugar

tsp pepper

onion

green onions (minced)

cha lua (thinly sliced)

cucumber (thinly sliced)

tbsp shallots

mint leaves

Vietnamese dipping sauce (search "nuoc cham"

Making the batter: Combine rice flour, tapioca flour, room temperature water, vegetable oil, and salt in a large bowl. Mix well and let it rest for 30 minutes.

While the batter is resting, soak the wood ear mushrooms in a bowl of water for 20 minutes. Once done soaking, wring out as much water as possible. Coarsely chop them into small pieces and set aside.

Combine the pork, fish sauce, sugar, and pepper. Marinate for 10 minutes and set aside.

Making the filling: In a large pan, heat 1 tablespoon of vegetable oil over medium high heat. Add in the onions and cook for 30 seconds. Add in the ground pork and wood ear mushrooms and cook until well done (about 2-3 minutes). Set filling aside.

Once the batter has rested for 30 minutes, the water should have separated from the rice flour mixture below. Pour out the water on the top layer into a liquid measuring cup. Note how much water is in the measuring cup and throw away that water. Fill the measuring cup with the same amount of water that was poured out. Pour that water into the rice batter and mix. Set aside.

You are now ready to make your banh cuon. Make sure you&#039;re ready with your batter and filling near your pan. Use a circular 8 inch nonstick pan. Heat over low heat. Spoon 1/8 cup of batter into a thin layer covering the bottom of the pan. Cover it with the lid and let it cook for 1-2 minutes. Once done, flip the pan upside down onto a flat surface so the skin comes out in one piece. This may take some practice. Let the first skin rest for ~10 seconds so you don&#039;t burn your fingers. Fill the skin with 1 tablespoon of the filling and roll it up like an egg roll.

Repeat this process until all the batter is used up.

Making scallion oil: Heat 1/2 cup of vegetable oil over medium high heat until it starts to sizzle (1-2 minutes). Pour hot oil over green onions in a small bowl.

Preparing your banh cuon plate: Add some banh cuon to a plate. Spoon some scallion oil over the top. Top with cha lua, mint, fried shallots, and cucumbers. Sprinkle nuoc cham over the top of everything and enjoy!

These steamed rice rolls are filled with a delicious pork and mushroom mixture and served with sweet chili dipping sauce. This recipe doesn't require a traditional steamer basket - all you need is a good nonstick frying pan. Also included are instructions for both homemade batter and store-bought flour premix.

Vietnamese Steamed Rice Rolls (Banh Cuon)

mushroom

pork

chicken bouillon powder

sea salt

sugar

black pepper

vegetable oil oil

garlic

12-oz package Bánh Cuốn flour premix

tapioca starch (see notes)

lettuce

bean sprouts

Vietnamese ham (Chả Lụa; slice thin)

cucumbers

shallots

Vietnamese sweet chili dipping sauce (Nước Chấm)

Prepare the filling

In a medium bowl, soak dried woodear mushrooms in warm water until soft (about 30 minutes). Drain and rinse well. Squeeze out excess water then chop finely. To the same bowl, add ground pork, bouillon powder, salt, sugar, and ground black pepper. Mix until combined.

Cook the filling

Heat up vegetable oil in a large pan over medium-high heat. Add the garlic and onion. Sauté until fragrant (about one minute). Add the ground pork and mushroom mixture. Use a wooden spoon to break up any chunks of ground pork. Continue cooking until the pork is cooked through (about 6 minutes).

Make the batter

For the batter, add all the ingredients for the batter to a medium bowl and stir until dissolved. Set aside to bloom for at least 30 minutes.

Pour batter and "steam"

You will need a 10-inch nonstick skillet with a lid to make the steamed rice rolls. Start by greasing the skillet with vegetable or shallot oil. I like to use a paper towel to rub the oil into the non-stick skillet until none is visible. Heat on medium-high. Pour a small amount of batter (about ⅓ cup) and immediately lift the pan and swirl the batter around until it covers the bottom of the skillet. You want the batter to be as thin as possible. Cover the pan with a lid and let it steam for about 30 seconds.

Add pork mixture

Remove lid. Add a thin layer of the pork mixture to toward one end of the rice sheet and roll it up using a spatula. Alternatively, if the rice sheet slides off easily, completely flip it onto an oiled sheet pan and make the rolls off the stovetop.

Repeat the process

until all the batter and filling are gone.

Finish

Serve the rice rolls with lettuce, bean sprouts, and cucumbers. Top with fried shallots, Vietnamese ham, and serve the sauce on the side. To eat, drizzle the sauce on top, give it a good mix and enjoy.

Glad I found your site as I love banh cuon but all the other sites explained how to cook it over steaming water. At the Vietnamese grocery store I shop at, a young woman told me they were easy to make using a non-stick pan. I was going to get details but she's no longer there. Now I can make them and enjoy them again. Thank you. Since I think Vietnamese cuisine is the world's best, I've subscribed to your site. You are the first food website I've ever bothering subscribing to, so this is high praise. 😊

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