Northern Vietnam

Bánh cuốn

Name: Bánh cuốn
Total time: 1 h
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 2/3 cups rice flour; 3 tbsp tapioca starch; 500 ml for batter 60 ml for sauce water; 1/2 tsp salt; Cooking oil (vegetable oil), for pan and shallots; 250 g minced pork (pork mince, ground pork); 4 soaked and minced (or wood ear) dried shiitake mushrooms; 7 minced and sliced shallots; 15 ml filling 30 ml sauce fish sauce; 1/2 tsp black pepper; 1 1/2 tbsp for sauce sugar; 1 1/2 tbsp lemon juice; 1 sliced fresh red chillies (fresh red chiles); a handful mint leaves; a handful coriander leaves (cilantro); 1 cup blanched moong sprouts (mung bean sprouts)

Silky steamed rice sheets rolled around pork and mushroom, with crisp shallots and dipping sauce.

60 minTime

16 gProtein each

mildSpice

Hanoi mornings2 chapters · 1 min read

Make it your way

Grandma's wayVietnamese steamed rice rolls with pork and mushroom and nuoc cham.

The original

544kcalsame

16 gproteinsame

3 gfibresame

60minutessame

Bánh cuốn.

Per serving, worked out from the ingredient table.

Ingredients

Rice flour1⅔ cups

Tapioca starch3 tbsp

Water500 ml for batter, 60 ml for sauce

Salt½ tsp

Cooking oil (vegetable oil)for pan and shallots

Minced pork (pork mince, ground pork)250 g

Dried shiitake mushrooms4, soaked and minced (or wood ear)

Shallots7, minced and sliced

Fish sauce15 ml filling, 30 ml sauce

Black pepper½ tsp

Sugar1½ tbsp, for sauce

Lemon juice1½ tbsp

Fresh red chillies (fresh red chiles)1, sliced

Mint leavesa handful

Coriander leaves (cilantro)a handful

Moong sprouts (mung bean sprouts)1 cup, blanched

Method

5 steps

1Whisk rice flour, tapioca, salt and 500 ml water into a thin batter. Rest 30 minutes.
2Fry half the shallots in oil until crisp; drain. Fry the rest with pork, mushrooms, fish sauce and pepper until cooked through.
3Mix fish sauce, sugar, lemon, 60 ml water and chilli for the dipping sauce.
4Brush a non stick pan with oil, pour in a thin layer of batter, cover 45 seconds until translucent.
5Slide onto an oiled plate, add filling and roll. Repeat. Top with crisp shallots, herbs and sprouts.

Serve it like this

Arrange rolls on a plate, crisp shallots on top, herbs and sprouts on the side, sauce in small bowls.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bánh cuốn

Make it your way

Ingredients

Method

Make it a meal