cookingoVietnam
🇻🇳 A TASTE OF VIETNAM
Bánh Cuốn (Steamed Rice Rolls).
Delicate steamed rice sheets filled with seasoned ground pork and wood ear mushrooms, topped with fried shallots, fresh herbs and a tangy fish sauce dip.
- Total time
- 50 min
- Servings
- 4 people
- Difficulty
- Hard
Ingredients
For 4 servings · Check off as you go
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Let's make it.
4 stepsMake the batter
Whisk rice flour, tapioca, water and a pinch of salt until smooth. Let rest 30 minutes.
35 min
Cook the filling
Sauté shallot, add pork and mushrooms. Season with fish sauce and pepper. Cook until just done. Set aside.
8 min
Steam the sheets
Heat a non-stick pan or cloth steamer. Ladle thin batter, swirl, cover and steam 30-45 seconds until set but still flexible.
15 min
Fill and roll
Spread a spoonful of filling on the sheet. Gently roll into a log. Repeat. Top with fried shallots, herbs and serve with nước chấm.
10 min
Cooking Tips
The batter must be very thin and the steamer very hot. Work quickly — the sheets cook in seconds. A non-stick or well-oiled cloth is essential for easy release.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 320 kcal
- protein
- 16 g
- carbs
- 42 g
- fat
- 8 g
- fiber
- 2 g
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