Banh Cuon
Silky steamed rice sheets rolled around savoury pork and mushrooms, so delicate they barely survive the trip to the plate. We cheat the steaming cloth for a non-stick pan and nobody at the table will file a complaint.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Whisk the rice flour, tapioca starch, 350ml water and a pinch of salt into a very thin batter and set aside.
Fry the shallot in 1 tbsp oil over medium heat for 1 minute, add the pork and mushrooms, and cook for 5 to 6 minutes, breaking up the mince, until it is browned and cooked through with no pink remaining.
Season the filling with 1 tbsp fish sauce, then mix the remaining fish sauce with the sugar, vinegar and 150ml warm water for the dipping bowl.
Wipe a non-stick pan with oil, set it over medium-low heat, pour in a thin ladle of batter, swirl to coat, and cover for 45 to 60 seconds until the sheet turns matte and translucent.
Slide the sheet onto an oiled plate, spoon a line of filling along one edge and roll it up loosely, then repeat with the rest of the batter.
Top with fried shallots and coriander and serve with the dipping sauce.
Read all that and thought “absolutely not”?
Completely fair. Banh Cuon is sitting in the Vietnamese kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Vietnamese kitchen
Clear broth, loud herbs, immediate calm.