Steamed Pork and Mushroom Rice Rolls — Banh Cuon
Hanoi morning specialty of paper-thin steamed rice-flour rolls filled with seasoned ground pork and wood-ear mushroom, served with sliced cha lua, fried shallot, cucumber, and a warm shallow bowl of nuoc cham for dipping.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 16g dried wood-ear mushroom in hot water 5 minutes until soft, drain, slice into short pieces. Mince 60g shallot and 4 garlic cloves. Slice 2 red chillies into rings, slice 120g cucumber into thin half-moons. Whisk 150g rice flour, 60g tapioca starch, 1 tsp salt, 2 tsp oil, and 600ml cold water off heat 1 minute until smooth, rest 15 minutes.
Build 1
Whisk 2 tbsp fish sauce, 60ml hot water, 2 tbsp sugar, 2 tbsp lime juice, and chilli off heat 1 minute until sugar dissolves and sauce turns pale amber. Set aside.
Saute
Heat 2 tsp oil in a skillet over medium heat 1 minute. Add shallot and garlic, cook 30 seconds until fragrant. Add 400g pork, mushroom, 2 tbsp fish sauce, white pepper; cook 4–5 minutes over medium, stirring, until pork browns and crumbles fine.
Steam
Brush a 25cm nonstick skillet with oil, set over medium heat 1 minute. Ladle thin batter to coat, cover, cook 90 seconds until sheet sets translucent and pulls cleanly from edges. Repeat 10 times, stacking sheets on an oiled board.
Wrap
Slide each rice sheet onto the oiled board. Place 1 tbsp pork filling at one edge, roll snugly into a soft cigar over 30 seconds until the seam seals cleanly. Repeat until all sheets are filled.
Plate
Arrange 10 rolls on a plate, top with 120g sliced cha lua, cucumber, 10g fried shallot, and 10g cilantro. Serve warm nuoc cham in a shallow bowl alongside for dipping.
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