Banh Cuon / Rice Rolls with Ground Pork
Banh cuon is one of those dishes that instantly transports me back to my childhood. Some of my favorite memories involve going to Thanh Son Deli with my parents, eagerly watching as the delicate rice sheets were expertly steamed, filled, and folded right before my eyes. There was something so comforting about bringing a tray
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups Rice Flour
- 1 cup Tapioca Starch
- 3 cups Room Temperature Water
- 1/2 tsp Salt
- 1 tbsp Oil
- 1/2 lbs Ground Pork
- 1/3 cup Dried Wood Ear Mushrooms
- 2 tbsp Minced Shallot
- 1 tbsp Minced Garlic
- 1 tbsp Fish Sauce
- 1 tsp Sugar
- 1/2 tsp MSG
- Salt and Pepper To Taste
- 1 tbsp Oil
- Cha Lua (Vietnamese Pork Sausage)
- Mint
- Sliced Cucumbers
- Fried Shallots
- Blanched Bean Sprouts
- Nuoc Cham Dipping Sauce
Instructions
- 1
Make the Filling:
- 2
Rehydrate dried wood ear mushrooms in water for 10 minutes. Drain, rinse, and squeeze out any excess water. Give the wood ear mushrooms a rough chop
- 3
Heat oil in a pan over medium heat, then sauté shallots and garlic for 1 minute or until fragrant. Then add ground pork and cook until browned; make sure to break up any clumps
- 4
Stir in chopped wood ear mushrooms, then season with fish sauce, sugar, MSG, salt and black pepper
- 5
Cook for another 3-4 minutes until fully combined, then set aside
- 6
Make the Banh Cuon:
- 7
Mix rice flour, tapioca starch, room-temperature water, salt, and oil in a large bowl. Stir well until fully combined and smooth
- 8
Heat square tamagoyaki pan over low-medium heat and lightly grease the surface with oil
- 9
Pour a thin layer of batter onto the pan, tilting to spread evenly
- 10
Cover and cook for 30-45 seconds until the rice sheet is set and slightly translucent
- 11
Place a small amount of filling in the center of the rice sheet and gently roll the sheet over the filling
- 12
Repeat the step until all batter and filling are used
- 13
Serve:
- 14
Arrange Banh Cuon on a plate and top with fried shallots and fresh herbs
- 15
Serve with cha lua, blanched bean sprouts, and nuoc cham