Bánh Cuốn (Vietnamese Steamed Rice Rolls)

🧂 Ingredients

• 200 g Rice flour(Use a good quality rice flour for best texture.)
• 50 g Tapioca starch(Helps create the chewy, slightly elastic texture.)
• 600 ml Water(Adjust consistency as needed. Start with this amount and add more if the batter is too thick.)
• 1/2 teaspoon Salt
• 1 tablespoon Neutral oil (like vegetable or canola)(For the batter, to prevent sticking and add sheen.)
• 200 g Ground pork
• 30 g Dried wood ear mushrooms(Soak in warm water for at least 30 minutes until softened, then finely chop.)
• 2 medium Shallots(Finely minced, for the filling.)
• 1 teaspoon Fish sauce(For seasoning the filling.)
• 1/4 teaspoon Black pepper
• for serving Cha lua (Vietnamese pork sausage)(Thinly sliced.)
• for topping Fried shallots(Store-bought or homemade.)
• for serving Nuoc cham(Homemade or store-bought sweet and savory dipping sauce.)
• optional for garnish Fresh herbs (like cilantro or mint)

👨‍🍳 Instructions

1. 1

   Prepare the batter: In a large bowl, whisk together the rice flour, tapioca starch, and salt. Gradually whisk in the water until smooth. Stir in the 1 tablespoon of neutral oil. Let the batter rest for at least 30 minutes to allow the flours to fully hydrate.

   ⏱️ 10 minutes (plus 30 minutes resting time)
2. 2

   Prepare the filling: While the batter rests, heat a tablespoon of neutral oil in a skillet over medium heat. Add the minced shallots and sauté until fragrant and lightly golden, about 2-3 minutes. Add the ground pork and break it up with a spoon. Cook until the pork is no longer pink. Stir in the finely chopped rehydrated wood ear mushrooms, fish sauce, and black pepper. Cook for another 2-3 minutes until the mushrooms are tender and the flavors have melded. Remove from heat and set aside.

   ⏱️ 15 minutes
3. 3

   Set up your steaming station: You'll need a large pot or wok with a tight-fitting lid to create steam. Place a steamer rack or a heatproof plate inside the pot. You'll also need a non-stick skillet (about 8-10 inches in diameter) or a specialized bánh cuốn steamer tray. Lightly grease the skillet or tray with oil.

   ⏱️ 5 minutes
4. 4

   Steam the rice sheets: Bring about 2 inches of water in the pot/wok to a rolling boil over high heat. Reduce heat to medium-high to maintain a steady steam. Ladle a thin layer of batter (about 1/4 cup) into the prepared, lightly oiled skillet or steamer tray. Swirl to coat the bottom evenly with a very thin layer. Immediately place the skillet/tray over the boiling water in the pot/wok. Cover tightly with the lid. Steam for 1-2 minutes, or until the sheet is translucent and firm.

   ⏱️ 2 minutes per sheet
5. 5

   Add filling and roll: Carefully remove the skillet/tray from the steamer (use oven mitts!). Spoon about 1-2 tablespoons of the pork and mushroom filling onto one half of the steamed rice sheet. Using a spatula or your fingers, gently fold the other half of the sheet over the filling to create a roll. If using a steamer tray, you can gently slide the finished roll onto a lightly oiled plate.

   ⏱️ 1 minute per roll
6. 6

   Repeat and serve: Continue steaming and rolling the bánh cuốn, working in batches. You can keep the finished rolls warm by covering them with a damp cloth or placing them in a slightly oiled container. Serve immediately, garnished generously with fried shallots and accompanied by thinly sliced cha lua, fresh herbs (if using), and nuoc cham for dipping.

   ⏱️ 20-25 minutes (for remaining sheets)

💡 Pro Tips

• ✓The key to perfect bánh cuốn is achieving paper-thin rice sheets. Don't overcrowd the pan with batter.
• ✓Ensure your steamer is producing consistent, strong steam. Adjust the heat as needed.
• ✓A non-stick skillet works well for home cooks. For a more traditional approach, a specialized bánh cuốn steamer is ideal.
• ✓The batter consistency is crucial. If it's too thick, the sheets will be gummy; if too thin, they might tear. Aim for a consistency similar to heavy cream.
• ✓Practice makes perfect! Your first few rolls might not be perfect, but you'll quickly get the hang of it.

🔄 Variations

• Vegetarian: Use finely chopped firm tofu and shiitake mushrooms seasoned with soy sauce and vegetarian oyster sauce for the filling.
• Shrimp: Add small, finely chopped shrimp to the pork filling.
• Mung bean: Add a tablespoon of cooked, mashed mung beans to the filling for added texture and flavor.

🥗 Nutrition

Per serving