Name: Banh Cuon Vietnamese Steamed Rice Rolls
Prep time: PT00:20:00
Cook time: PT00:30:00
Total time: PT00:50:00
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 cup rice flour; 1 1/2 cups water; 1/4 tsp salt; 1/2 lb ground pork; 1/2 lb shrimp, peeled and deveined; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/4 cup wood ear mushrooms, soaked and chopped; 1/4 cup dried shrimp, soaked and chopped; 1/4 cup fried shallots; 2 tbsp fish sauce; 1/4 tsp black pepper; Vegetable oil, for cooking; Fresh herbs (cilantro, mint, Thai basil), bean sprouts, and cucumber slices for garnish; Nuoc cham (dipping sauce)

Instructions

In a mixing bowl, combine the rice flour, water, and salt. Whisk until smooth and set aside to rest for 15 minutes.
In a skillet over medium heat, add a bit of vegetable oil and sauté the onion and garlic until fragrant.
Add the ground pork and shrimp to the skillet, breaking up any clumps and cooking until the meat is no longer pink.
Stir in the wood ear mushrooms, dried shrimp, and fish sauce. Season with black pepper and cook for another 3-4 minutes. Remove from heat and let the filling cool slightly.
Heat a non-stick pan over medium heat and brush with oil. Ladle a thin layer of the rice flour mixture into the pan, swirling to create a thin sheet of rice batter. Cover and cook for 1-2 minutes until set.
Spoon a small amount of the filling onto the rice batter sheet, then fold the edges to form a roll. Repeat with the remaining batter and filling.
Serve the Banh Cuon hot, garnished with fried shallots, fresh herbs, bean sprouts, cucumber slices, and a side of nuoc cham dipping sauce.

Ingredients

Instructions

Nutrition Facts

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