Vietnam

Bánh Cuốn

Name: Bánh Cuốn
Total time: 70 min
Yield: 3
Cuisine: Vietnam
Ingredients: 150 g / 50 g Rice flour & tapioca starch; 500 ml Water; 200 g Minced pork; 30 g Wood-ear mushrooms, soaked; 3 tbsp Shallots (fried); to taste Fish sauce & pepper; to serve Nuoc cham

Paper-thin steamed rice rolls from northern Vietnam

Bánh cuốn is a beloved northern Vietnamese breakfast: paper-thin rice sheets are steamed on a cloth-covered pot and filled at once.

The silky rolls are filled with pork and wood-ear mushrooms, scattered with crisp shallots and dipped in nuoc cham – delicate and aromatic.

Servings3

Time70 min

LevelAdvanced

Ingredients

Rice flour & tapioca starch150 g / 50 g
Water500 ml
Minced pork200 g
Wood-ear mushrooms, soaked30 g
Shallots (fried)3 tbsp
Fish sauce & pepperto taste
Nuoc chamto serve

★ = available authentic in the Asia Boutique

Preparation

Mix rice flour, starch and water into a thin batter, let rest.
Fry pork with mushrooms and shallots into a filling.
Pour a thin layer of batter onto a cloth-covered pan and steam.
Gently lift off the rice sheet, fill and roll up.
Scatter with fried shallots, dip in nuoc cham.

Make it original

Rice flour, wood-ear mushrooms and fish sauce for bánh cuốn are in the Asia Boutique.

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