Bánh CuốnSteamed Rice Rolls with Pork and Mushrooms

Name: Bánh Cuốn (Steamed Rice Rolls with Pork and Mushrooms)
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Vietnam
Ingredients: 250 g White Rice Flour; 40 g Tapioca Starch; 650 ml Water; 6 g Salt; 350 g Ground Pork; 30 g Dried Wood Ear Mushroom (soaked and finely chopped); 80 g Shallot (finely chopped); 10 g Garlic (finely chopped); 20 ml Soy Sauce; 2 g Black Pepper; 30 g Scallion (finely chopped); 10 ml Vegetable Oil; 20 ml Vegetable Oil; 45 ml Fermented Fish Sauce; 140 ml Water; 40 ml Lime Juice; 25 g White Sugar; 5 g Birds Eye Chili (finely chopped); 8 g Garlic (finely chopped)

Thin Vietnamese steamed rice rolls filled with ground pork and mushrooms, served with herbs, fried shallots, and seasoned fish sauce.

Prep

40m

Cook

35m

Serves

Estimated

Nutrition

Per serving

634kcal

Calories

21g

Protein

27g

Fat

77g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Batter

250g
White Rice Flour
40g
Tapioca Starch
650ml
Water
6g
Salt

Filling

350g
Ground Pork
30g
Dried Wood Ear Mushroom (soaked and finely chopped)
80g
Shallot (finely chopped)
10g
Garlic (finely chopped)
20ml
Soy Sauce
2g
Black Pepper

Garnish

30g
Scallion (finely chopped)

Filling

10ml
Vegetable Oil

Garnish

20ml
Vegetable Oil

Sauce

45ml
Fermented Fish Sauce
140ml
Water
40ml
Lime Juice
25g
White Sugar
5g
Birds Eye Chili (finely chopped)
8g
Garlic (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Whisk the white rice flour, tapioca starch, water, and salt until smooth. Let the batter rest while you prepare the filling.
02
Heat the vegetable oil in a pan over medium heat. Cook the shallot until fragrant, then add the garlic, ground pork, and dried wood ear mushroom. Cook, breaking up the pork, until it reaches 71°C (160°F).
03
Season the filling with the soy sauce and black pepper and cook until the pork is fully cooked and the mixture is fairly dry. Set aside.
04
Set up a steamer with a cloth stretched tightly over the top or use a flat steamer tray lightly brushed with oil.
05
Stir the batter, pour on a thin layer, cover, and steam until just set. Add a spoonful of filling near one edge, then fold or roll the sheet into a neat log. Repeat with the remaining batter and filling.
06
Warm the vegetable oil, pour it over the scallion, and let it infuse briefly.
07
Stir the white sugar into the water until dissolved, then add the fermented fish sauce, lime juice, bird's eye chili, and garlic.
08
Arrange the rice rolls on plates, spoon over the scallion oil, and serve with the sauce on the side.

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