Banh Cuon Recipe
Bánh Cuốn, a traditional Vietnamese dish, features delicate steamed rice rolls filled with a savory mixture of ground pork and mushrooms. Served with fresh herbs, crispy fried shallots, and tangy dipping sauce, this dish offers an exquisite blend of flavors and textures.
4 Servings
Ingredients
For the Batter:
- 1 bag Bánh Cuốn flour mix
- 1 liter 4.2 cups water
- 1 teaspoon salt
- 4 tablespoons cooking oil
- Additional cooking oil for greasing the pan
For the Filling:
- 200 grams 0.44 lb ground pork
- 50 grams 0.11 lb woodear mushrooms, finely chopped
- 80 grams 0.18 lb shiitake mushrooms, rehydrated and finely chopped
- 150 grams 0.33 lb jicama, julienned
- ½ onion finely chopped
- 3 spring onion bulbs finely chopped
- 3 cloves garlic minced
- 3 red shallots finely chopped
For the Filling Seasoning:
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce adjust to taste
- 1 teaspoon sugar adjust to taste
- 1 teaspoon chicken bouillon powder
- 1 teaspoon ground black pepper
- 1 teaspoon sesame oil
For the Garnish:
- Lettuce
- Mint
- Vietnamese coriander
- Coriander
- Bean sprouts
- Cucumber julienned
For the Toppings (Optional):
- Fried shallots
- Pickled carrots and daikon
- Vietnamese pork meatloaf Chả lụa, thinly sliced
- Vietnamese cured pork Nem chua, thinly sliced
- Vietnamese fried prawn cake Bánh cống, cut into large chunks
Instructions
Prepare the Batter
- In a mixing bowl, whisk together the Bánh Cuốn flour mix, salt, and water until fully combined. Stir well to ensure a smooth consistency, then incorporate the cooking oil. Allow the batter to rest for a minimum of 15 minutes to achieve the optimal texture.
Cook the Filling
- Heat 5 tablespoons of cooking oil in a large pan or wok over medium heat. Sauté the chopped onion and red shallots for approximately 3 minutes, or until they become translucent.
- Next, add the spring onions and garlic to the pan, stirring continuously for another minute to enhance their aroma.
- Increase the heat to high and add the jicama strips, stirring frequently for approximately 5 minutes, or until they soften slightly.
- Introduce the ground pork, woodear mushrooms, and shiitake mushrooms to the pan. Season the mixture with oyster sauce, fish sauce, sugar, chicken bouillon powder, black pepper, and sesame oil. Stir thoroughly until the pork is fully cooked and the ingredients are well combined. Remove from heat and allow the mixture to cool slightly.
Cook the Rice Sheets
- Preheat a non-stick pan over medium heat and lightly grease the surface with cooking oil. It is advisable to use a brush or paper towel to ensure even coating.
- Pour approximately ¼ cup of batter into the pan, quickly swirling to spread it evenly into a thin layer. Cover the pan with a lid and steam for 15-30 seconds, or until the rice sheet becomes semi-translucent.
- Carefully invert the pan over a lightly greased plate, allowing the rice sheet to release naturally.
Assemble the Rolls
- Place 1-2 tablespoons of the prepared filling along the center of each rice sheet. Using a spatula or chopsticks, gently roll the sheet over the filling until fully enclosed.
- Repeat the process with the remaining batter and filling.
Serve and Garnish
- Arrange the Bánh Cuốn rolls on a serving plate. Garnish with crispy fried shallots, fresh herbs, and pickled vegetables. Serve with Vietnamese dipping sauce (Nuoc Cham) for an authentic flavor experience.
Notes
To make this Bánh Cuốn Recipe gluten-free, follow these modifications:
- Use a gluten-free Bánh Cuốn flour mix or substitute with a combination of rice flour and tapioca starch.
- Replace oyster sauce with a gluten-free alternative or substitute with tamari sauce.
- Ensure the fish sauce and chicken bouillon powder are certified gluten-free.
- Use a gluten-free soy sauce if adding additional seasoning.